Apple Pie Apples

6 Granny Smith Apples

1 Pie Crust

1/4 Cup Sugar

1 Tbsp. Brown Sugar

1 Tbsp. Cinnamon

Cut the tops off 4 of the Granny Smith Apples and discard.  Remove the inside of each of the apples with a spoon carefully taking care not to puncture the peel.  Remove the skin from the remaining 2 apples and slice thinly.  Mix the apple slices with the sugar, brown sugar, and cinnamon.  Scoop mixture into the hallowed out apples.  Roll out the pie crust and slice into 1/4 in. strips.  Cover the tops of the apples with a lattice pattern of pie crust strips. Place the apples on an 8x8 pan and fill with just enough water to cover the bottom of the pan.  Cover with foil and bake for 20-25 min.  Remove foil and bake for an additional 20 min. or until crust is golden brown and apples are soft.

Nutella Strawberries
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Nutella Strawberries

Apple Ice Creams with Brandy Caramel

25g butter
½ cup firmly packed brown sugar
¼ cup golden syrup
¼ cup cold water
pinch salt
1x tin (400g) sweetened condensed milk
1 tsp vanilla essence/extract
2 Tbsp brandy
apples (use nice round red ones that ‘stand up’ nicely)
ice cream
chopped nuts

Place the butter in a saucepan and melt it gently. Add the brown sugar, golden syrup, water and salt. Heat gently at first and stir constantly as the sugar dissolves. Bring to the boil, still stirring, until the mixture really bubbles like mad. Reduce the heat, and add the condensed milk, vanilla and brandy. Stir until it’s nicely combined and a good caramel colour, then take it off the heat.

Cut the top bit off the apple, and scoop out all the inside flesh. I used a melon baller which was handy, I’m sure a teaspoon would do the trick. If you want to do this more than 5 minutes before serving, squeeze lemon juice over the apple to stop it browning. Fill the apple with a scoop or two of ice cream, and drizzle with the warm caramel (if the caramel has thickened while you got the apples ready, just gently heat it again, or add one more dash of brandy). Top with chopped nuts and serve.