Kate McDermott is the creator and founder of Art of the Pie. Since 2006 she has taught the time-honored craft of pie making to thousands. One of the most highly sought-after culinary instructors nationally, Kate is widely acknowledged as one of the best makers of pie ever. Named “Food Rock Star” by Seattle Magazine, Kate has given her Art of the Pie workshop to food luminaries as well as receiving high praise from Ruth Reichl, former editor of “Gourmet,” Dorie Greenspan, Elise Bauer of SimplyRecipes.com and many others. She has been featured in the New York Times, Washington Post, USA Today and countless other publications. In 2008 her pie was featured in “Saveur” Magazine’s Top 100 Issue and appeared on the cover. She has been written about in many books, magazines & blogs by award-winning authors. Always friendly, fun, and down-to-earth, Kate, a practitioner of kindness, aspires to pass on the craft of pie-making to as many as she can.
It’s apple time and over the next weeks fresh crops will be coming into our markets. I always love making my first apple pie of the season as it scents my home so sweetly.
But, there are times when I crave that apple pie flavor without making a full pie and, that’s when I turn to Easy Baked Apples.
I enjoy baked apples for breakfast with a bit of cream poured over the top, serve them on pretty plates for afternoon tea with friends and they are a much appreciated after dinner dessert, especially with a little splash of apple brandy, too.
For apple varieties, try Braeburn or Honeycrisp both of which are good cooking apples that will hold their shape. If you are lucky enough to live in an area of the country where farmers bring their precious apple crops to Saturday markets in season, look for Bramley’s, Roxbury Russet or Pink Pear to name just a few.
When scooping out the core and seeds, try a melon baller instead of an apple corer but either will work just fine.
Then add a sweet spiced buttery filling and pop them in the oven to bake. What could be easier than that?
EASY BAKED APPLE
Don’t worry about being too exact with proportions. I use cinnamon, allspice, and nutmeg but you may like to add cardamom, cloves or ginger. Apples adjust well to nearly all spicing.
4 baking apples, peel on, cored to within 1/2 inch of bottom
4 tablespoons Kerrygold Irish Butter + a bit more for dotting
1/2 cup sugar (brown or white)
1 rounded teaspoon cinnamon
1/2 teaspoon allspice
grating or pinch of nutmeg
pinch of salt
1/4 cup chopped nuts (optional)
1/4 cup raisins or dried cranberries (optional)
Core apples from stem side through the center to 1/2 inch from the bottom.
Score around the apple with a sharp knife and then place the apples in an ungreased baking dish.
Mix chilled Kerrygold Irish Butter, sugar, and spices together and fill the empty cored space of each apple with some.
Dot each apple on the top with one additional small piece of Kerrygold Irish Butter.
Add water or cider to the height of about 1/2 inch in pan.
Preheat oven to 350F.
Bake for about 45 minutes.
Take a sharp knife and if it can slide in easily, they’re done! If not, bake a bit longer.
Spoon the warm sauce in the bottom of the pan over the top of apples and a dollop of whipped cream.
Prep Time: 15 minutes
Bake Time: about 45 minutes