Baked Apples Wrapped In Pie Crust and Hard Sauce
A US Naval Academy mess hall staple called, Apple Cannonballs. They are basically a baked apple wrapped in piecrust and then covered with a sweet hard sauce. I bet you can't eat just one.
Servings: 8 people
Cost: $10.00
Ingredients
- 8 small-medium sized apples (I used Gala apples)
- 1 cup brown sugar
- 1 tsp cinnamon
- 1 package with 2 ready to bake rolled pie crusts (sold in dairy case)
- 1 cup water used to dip finger in to smooth dough before baking
- 1 cup butter (softened)
- 2 cups confectioner's sugar
- 3 tsp vanilla
- 2 egg whites
Instructions
- Peel and core the apples.
- Combine brown sugar and cinnamon and mix well.
- Fill the center of the apples with the brown sugar and cinnamon mixture.
- Roll out the piecrust/pastry and cut pieces to cover each apple.
- Seal piecrust/pastry with water and your fingers, closing at the top and bottom to seal each apple. Smooth the pie crust pastry over the entire apple.
- Place in an ungreased baking dish.
- Bake at 425 degrees for 20 minutes or until crusts are golden brown.
For the Hard Sauce
- Mix butter and powdered sugar in a mixer until well blended.
- Add the vanilla and beat until well blended. Beat the egg whites until stiff and fold into the sauce.
- Chill 2 hours.
To Serve
- When the apples come out of the oven, place on a plate to begin cooling. Remove hard sauce from the refrigerator and let warm a bit before spooning over the baked apples.
- The baked apples taste best eaten when they are still warm. If they cool, warm in microwave for about 15 seconds.