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Connie's recipe from the family collection. Be sure to use a cooking apple that will hold it's shape. I'd recommend Cortland, Golden Delicious, Granny Smith, Newtown Pippin or Rome Beauty. See bottom of directions for alternative fillings. Recipe is written with apple juice but apple cider or dry white wine can be substituted.
- Prepare filling by blending apple butter and chopped walnuts.
- Partially core each apple using an apple corer or the rounded tip of a vegetable peeler. Push the corer or peeler most of the way through the apple center, but do not cut through the other end. Turn the corer or peeler to loosen the upper part of the core. Remove and discard the core. Enlarge the hole slightly at top of apple for the filling.
- Using vegetable peeler or paring knife, remove the peel from the top half of each apple. If desired, with the tines of a fork, score the peeled part of the apple.
- Place apples in a 2-quart, square baking dish. Spoon the filling into the center of each apple. Add apple juice to the dish.
- Bake, covered in a 350 degree oven for 45 minutes or until fork tender. Transfer apples to dessert dishes; spooning liquid in dish over apples. Serve warm with whipped cream and sprinkle with nutmeg. If you prefer, you can substitute whipped cream for yogurt, frozen yogurt or cream.
- Alternative Fillings:.
- Dried Fruit Filling: Combine 2/3 Cup raisins, currants or dried fruit bits; 2 TBSP brown sugar; and 1/2 tsp cinnamon.
- Ginger Almond Filling: Stir together 1/4 Cup slivered almonds or pinenuts; 2 TBSP apricot preserves and 1 TBSP chopped, crystalized ginger.
- Orange Macaroon Filling: Toss 2/3 C crumbled, soft coconut macaroon cookies with 2 TBSP orange marmalade.
- Peanut Butter Filling: Mix 1/3 C coconut with 1/3 C chunky peanut butter.