I used 6 small apples. That is more practical as a single serving after a meal. I cooked them only for 50 minutes and only at 350. But I baked them in glass, which does cook hotter and faster than metal. I do not like mushy apples. The texture of the apples came out perfect. Soft but still with a little tooth to them. I used a little less butter and brown sugar to make up for the smaller apples. I also used the butter flaky pie crust recipe like another reviewer. I did not use half of the sauce because I thought the apples should not be more than half covered by the sauce while cooking or they would be mushy. I did not boil the vanilla in the sauce. Instead, I added the vanilla immediately after the sauce was done boiling and then immediately poured the liquid over the apples. I would do it this way again. I cooked two batches to experiment with covered versus uncovered. The covered batch I uncovered only when there was 20 minutes left at which time I basted them with the sauce. The other batch I cooked uncovered the entire time. The covered ones were more successful because I did not like how brown and crunchy the uncovered ones got on their tops. I put homemade whipped cream on top of them before serving. I would definitely make these again.
Was this review helpful?
2 users found this review helpful
I used 6 small apples. That is more practical as a single serving after a meal. I cooked them...