Stuffed Apples

Apples are an American standard for autumn. Although this dish is delicate to make, it is well worth the time. Custard filled apples with meringue and sugar, what’s not to like?

18th Century

Core them as the last, and fill them with a good marrow cream; baste the outside with the whites of eggs, to make as much fine sugar stick to it as possible; bake them in a slow oven upon the dish you intend for the table and serve them hot or cold.

Dalrymple, George. “The Practice of Modern Cookery”

21st Century

  • 4 medium to large apples (your choice as to what type)
  • 4 large eggs (separate the yolks in one bowl, the whites in another)
  • 1 c. whipping cream
  • ¼ c. sugar (for cream)
  • ¼ c. sugar for covering the outside of the apples
  • ¼ tsp each of ground cinnamon, nutmeg, ginger and mace
  1. Pare the apples and core out the centers with an apple corer or paring knife. Do not core it from one end through to the other but make sure there is some apple left at the bottom of the cored section so this can act as a cup to hold the filling. Set them aside.
  2. Make the cream (custard) filling by combining the cream, whipped egg yolks, sugar and spices in a saucepan. Over medium heat, cook until custard thickens. Stir this mixture fairly constantly so as not to curdle it. When the custard is thick enough to coat the spoon, set it aside to cool until it is warm, not hot.
  3. Whip your egg whites until they are close to becoming a meringue (stiff peaks). Make sure your apples are not juicy on the outside. If so, pat them dry with a paper towel. Roll your apples in the whites until well coated.
  4. Stick your finger in the apple and hold it up and sprinkle the rest of your sugar on the outside to coat the egg white well.
  5. Set the apples in a pie plate and spoon your custard into the holes of the apples until they are almost full. Bake the apples at 325° for 50 to 60 minutes.
  6. Once baked, remove them with a spatula and plate them. Spoon the rest of the custard around the apples and serve.
  7. The harder the apples are, the longer they will take to bake. Watch that the sugar doesn’t get too dark on the outside.

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9 Responses to “Stuffed Apples”

  1. September 30th, 2012

    Liz Fetter says:

    What an easy and delicious recipe. We have apple orchards, so this time of year I am always looking for new ways to fix apples. I combined the extra custard and beaten egg whites and baked them in a water bath in buttered ramekins. It went wonderfuly with the apples.

  2. October 2nd, 2012

    Judith says:

    Thank you for all the recipes, this is so easy and I will be making it here in the UK

  3. November 11th, 2012

    Hailey says:

    what colony did this recipe come from?

  4. November 27th, 2012

    Abi says:

    Did this recipe come from Pennsylvania??? I need to know?? By November 30th

    • November 28th, 2012

      Historic Foodways says:

      The recipe is from “The Practice of Modern Cookery,” by George Dalrymple. It was published in England in 1782. A lot of recipes from these sources found their way into regional and ethnic style food habits here in America. It is not to say that this particular recipe didn’t get absorbed into Pennsylvania foodways. Thanks for the query.
      -Dennis Cotner

  5. May 27th, 2013

    French girl says:

    Hi, I have a food day project in my social studies class, and I was wondering if you could answer a question.
    1.Who would have made and/or eaten it.
    Thank you 🙂

    • May 29th, 2013

      Historic Foodways says:

      The stuffed apples would generally have been made by a cook who had a good working knowledge of a middle to upper class house hold kitchen. The ingredients are fairly basic however the cost and skills were more appropriate to that level of society.

      Thanks for the question and good luck on your project.
      Dennis Cotner

  6. March 9th, 2014

    jessica says:

    was this considered as a mid atlantic dish

    • March 14th, 2014

      Historic Foodways says:

      The majority of our recipes come from England, so they would not be considered a regional specialty. You would see more specialization of regional foods develop in the early 19th century.

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