Granny Smiths in a Blanket
If you like apple dumplings, then you'll love this quick and easy recipe for pastry-wrapped whole baked apples. Accented with a handful of Red Hots for just the right kick, these Granny Smiths are divine with a generous dollop of vanilla ice cream.
Makes 6 servings
1 1/2 cups sugar, plus more for topping
1 1/2 cups water
1/4 teaspoon ground cinnamon, plus more for topping
1/4 teaspoon ground nutmeg
20 Red Hots candies
1 tablespoon butter, plus more for topping
2 (9-inch) unbaked refrigerated piecrusts
6 Granny Smith apples, peeled and cored
Vanilla ice cream
Preheat oven to 400 degrees.
In a medium-sized saucepan, mix sugar, water, cinnamon, nutmeg and Red Hots. Bring to a boil over medium-high heat, then immediately take off the heat and add butter. Mix well until all candies are dissolved.
Cut each piecrust into 3 wedges (thirds) and wrap the apples all the way around, leaving the hollowed part of the apple exposed. Place apples in a 9-inch-by-13-inch greased baking dish.
Sprinkle a little sugar and cinnamon on each apple and place a dab of butter into the hole of each apple. Pour the hot syrup over the apples. Bake for about 50 minutes, basting with the hot syrup every 15 minutes or so. If liquid begins to get too thick, add a little water to thin. Serve warm apples topped with vanilla ice cream. Sprinkle a few cinnamon candies around the plate for garnish.
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