Baked Apples
Ingredients
Directions
The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.
Prepare
Select apples of uniform size, free from worms.
Wash the apples and remove the blossom ends and blemishes.
Place the apples, stems down, in a single layer in a pie pan.
Add 1 cup of cold water to the pan.
Bake and serve
Bake in a 350°F (175°C) oven, covering if necessary.
Turn the apples if they bake slower at the bottom.
Add boiling water as needed to prevent drying out.
Bake until fully soft and there is a good cup of juice in the pan.
Remove from the oven and let cool.
Transfer to a fruit dish and pour the juice over them.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Apples
- Form the main body of the dish, softening during baking into a tender, spoonable fruit.
- Cold water
- Provides liquid in the pan that turns to steam and juice, keeping the apples moist while they bake.
The step that matters
Adding boiling water as needed. Baking dries out the apples and the pan's liquid can evaporate. Replenishing with boiling water keeps the pan moist and helps the apples cook evenly without scorching.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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