Apples are such a delightful asset to autumn! So many recipes rummage around in my taste buds, but for a little something special, and unique, I am going to create APPLE WELLINGTON!
Using OUR PIE CRUST, or any favorite pie crust, or store bought, the apples are peeled and placed in a baking dish, covered and baked just enough to soften slightly, but not cook them.
After they have cooled, simply, (or not quite so simple), core the apples, fill them with my sweet, cinnamon filling, wrap pastry around the apple, egg wash, and then bake them in the oven until golden!
Yields Filling for 6 Apples
– Butter – ½ cup melted
– Walnuts – ¾ cup
– Brown Sugar – 3 tablespoons
– Cinnamon – 1 heaping tablespoon
– Walnut Oil – 1 tablespoon (optional)
Puree ingredients, and fill the cored apples.
Wrap a pastry around the apples. Cut out leaves from pastry scraps. Egg wash the apples before baking to both smooth out the surface and give a golden finish.
Bake at 350 for about 40-45 minutes or until golden and you can smell the sweet aroma of the filling.