Apples in uniform

What's in an apple? C-Vitamin? Seeds?

Sometimes when you just incidentally happen to eat a whole bowlful, there's also stomach ache in apples. Well...yeah.

But with these apples it's certain - no seeds, no ache (I solemnly swear..), enough C-Vitamin to keep you going and on top of all that there are...apples:)

The first time I tucked fruit into uniform was when I had leftover dough from a pie shell and - I tell you - it's the best way in the universe for using up that leftover dough you'd otherwise end up eating bit by bit, cursing yourself more and more and in the end - having less uniformed fruit to eat;)

Apples in uniform
(serves four)

4 small apples
about 170 g sweet patee brisee
3 tbsp sugar
¾ tsp cinnamon

1. Peel the apples and cut the bottom parts a bit flatter so they stand up better. Core them, but don't cut through the bottom.
2. Divide the dough into four and roll each part into quite a thin circle; leave a bit of dough for decorating.
3. Fill the apples (as much as you can) with a mixture of sugar and cinnamon.
4. Place the apples onto the dough circles and then wrap them up. Make sure the dough is of the same thickness everywhere and that it's as smooth as possible - you get four nice balls.
5. Make (2) leaves for each "apple" from the leftover dough and press them onto the "apples". Use a knife to make the leaf pattern.
6. Bake the apples in a buttered oven dish at 175C for about 30 minutes until they look golden.
   
7. Eat while still warm, serve with vanilla sauce or -ice cream.
   

How sad that I don't have a photo of the finished dessert! Cause the apples are just so nicely golden and round that they make you want to juggle, roll them in your hands or just eat up at once. Below the crisp surface there's a soft apple and the filling has turned into a sweet dark sauce, that complements the slightly more sour apple very well.

A bit of ice cream or vanilla sauce and this dessert should do the trick:)