Baked Apples with a Corriander Crust

Baked Apples with Coriander Crust

Two organic Granny Smith apples
1 lemon
1/2 cup maple syrup
1 tablespoon ground cinnamon
1/2 cup Earth Balance spread or similar (plus extra pats for top)
1 1/3 cup AP flour
1 teaspoon salt
1 teaspoon ground coriander
2 tablespoons sugar
4 tablespoons ice cold water

In a metal bowl place the flour, salt, sugar coriander, and "butter". Using a wire whisk, pounce upon the butter, quickly pushing up and down on it, incorporating the flour into it, until it resembles a coarse meal. Add the cold water by spoonfuls, mixing with a spoon or your hand, until the mass forms a loose ball. Turn the ball out onto a floured surface and gently PUSH the dough on all sides, forming a thick disk. Wrap in plastic wrap (or better still, waxed paper), and put in fridge for about an hour.

Cut the dough in half and roll each out until 1/4 inch thick.

Peel and core the apples. Rub them with lemon juice and place each on a crust circle. Gently push and form the dough around each apple.

Pour the maple syrup, into the hole in the apple and sprinkle with cinnamon. Add walnuts and/or raisins (optional) Top with a pat of butter.

I sprinkle the tops of mine with grated lemon and casting sugar.

Bake at 350 for 30 minutes.

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