Thanksgiving Baked Apple Pie Apples

Pale Omg

Ready in: 65 minutes
Prep Time: 30 minutes
Cook Time: 35 minutes
Servings: 3
Vegetarian
Vegan
Dairy Free
Very Popular

Ingredients

  • 2 apples of any kind, cored and diced
    Produce
  • 3 large plump round apples
    Produce
  • 1 teaspoon cinnamon
    Spices and Seasonings
  • 1 teaspoon coconut flour
    Gluten Free;Health Foods;Baking
  • 2 sheets of Capello's Gluten Free Lasagna, cut into ½-1 inch strips lengthwise
    Pasta and Rice
  • 2 tablespoons maple syrup
    Cereal
  • pinch of salt
    Spices and Seasonings

Steps

  • Preheat oven to 350 degrees.So first you gotta core your apples. I wasn’t very good at this, but I did it so I know it’s possible.
  • Cut off the tops of your 3 large, plump apples and discard.
  • Remove the inside of each apple with a spoon, being careful not puncture the peel.Dice up your other apples, place them in a bowl and toss with coconut flour, maple syrup, cinnamon, and a pinch of salt.
  • Add those diced apples into each one of your apple “bowls”.Now you gotta make the outside crust. I cut my lasagna sheets into strips to make a similar pie look, but you could place a whole lasagna sheet over it as well.
  • Place the strips over your apples in any formation and wet the ends of the strips with some water, then press the strips to the apples.Sprinkle crust with a little cinnamon.
  • Place apples in a 8×8 glass baking dish, add water to the dish to just cover the bottom, then place in the oven and bake for 30-35 minutes or until apples are soft and crust has browned.Eat up. I don’t really know the best way to eat this so you’re kind of on your own with that one.

Nutrition

  • Calories: 292.9  cal  (14.65%)
  • Fat: 1.11  g  (1.7%)
  • Saturated Fat: 0.38  g  (2.39%)
  • Carbohydrates: 71.94  g  (23.98%)
  • Sugar: 44.39  g  (49.33%)
  • Cholesterol: 0.0  mg  (0.0%)
  • Sodium: 22.22  mg  (0.97%)
  • Protein: 3.59  g  (7.18%)
  • Fiber: 9.79  g  (39.17%)
  • Manganese: 0.71  mg  (35.74%)
  • Vitamin C: 15.86  mg  (19.23%)
  • Selenium: 11.82  µg  (16.88%)
  • Vitamin B2: 0.27  mg  (15.9%)
  • Potassium: 442.94  mg  (12.66%)
  • Vitamin B6: 0.17  mg  (8.44%)
  • Magnesium: 30.31  mg  (7.58%)
  • Copper: 0.15  mg  (7.46%)
  • Vitamin K: 7.8  µg  (7.43%)
  • Phosphorus: 73.58  mg  (7.36%)
  • Vitamin B1: 0.08  mg  (5.62%)
  • Calcium: 45.8  mg  (4.58%)
  • Vitamin E: 0.66  mg  (4.37%)
  • Iron: 0.77  mg  (4.27%)
  • Vitamin A: 187.91  IU  (3.76%)
  • Folate: 13.73  µg  (3.43%)
  • Zinc: 0.51  mg  (3.38%)
  • Vitamin B3: 0.65  mg  (3.25%)
  • Vitamin B5: 0.29  mg  (2.93%)

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