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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.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Dessert, Snack
Cuisine: American
Keyword: apple, baked apples, baked apples wrapped in piecrust
Servings: 8 people
Cost: $10.00


  • 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


  • 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.