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
- 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.
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.