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8 servings, 1 baked apple (222 g) each
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Place 3 dough strips over filling in each apple. Use remaining strips to make lattice crusts by folding back alternate strips as each cross strip is added.
If you don't have a melon baller, you can instead use a small spoon to scoop out the insides of the apples, being careful to not cut through peels of apples. Chop the removed apple into 1/2-inch pieces before using as directed.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.