Pink Lady Apple Hives

by Linda Capeloto Sendowski on September 7, 2012

apple desserts 2012 039-3

Yesterday was a good day for experiments.  No one home, coast clear, I had the kitchen all to myself.  With Rosh Hashanah looming and fall around the corner new crop apples and pomegranates are starting to show up at farmer’s markets.  I wanted to do some new apple desserts for the season and I made this incredibly cute and wonderfully delicious little apple bombs.  My husband said, why don’t you call them Apples Wellington or I thought perhaps Apple Dumplings, Apple Bombs, but I settled on Apple Hives.  I even had the idea if you use Rome Beauty apples to call them Rome Domes.  Tacky maybe, but yesterday I used Pink Ladies from the market for this trial run.  Next time I will try either new Golden Delicious or Honey Crisp.

Serves 8

1 recipe Pie crust dough:

3 cups flour

2 teaspoons salt

2 teaspoons sugar

1 cup shortening (Crisco) or Organic coconut oil (solid at room temperature)

1 extra large egg

1 tablespoon white vinegar (Heinz)

6 to 7 tablespoons ice water


4 large perfect apples (Pink Ladies, Honey Crisp or your favorite)

1 teaspoon cinnamon

4 large very moist dates, split in half and pit removed (new crop, they are just in)

1/ 2 cup brown sugar

1 extra large egg

First assemble the pie dough and refrigerate for an hour.  To assemble pie dough place flour salt and sugar in a medium bowl.  Cut shortening into flour until it resembles the size of peas.  In a small bowl, whisk together egg, vinegar, and ice water.  Pour liquid over flour and gather dough together into a ball.  Do not knead dough, just gather together.  Separate dough into two discs, wrap each disc in plastic wrap and refrigerate.

While dough is chilling, prepare apples.  Peel apples, slice in half, and core using a melon ball scoop.  Carefully remove  stem ends with a paring knife.

Heat oven to 375° F.  Place a date half in cavity created by removing seeds from center of each apple half.  Sprinkle each apple half with a bit of cinnamon.  Cover cut side of apple with brown sugar.  Remove pastry from refrigerator.  Roll out first disc into a large circle about 14 to 15 inches in diameter.  Cut circle in quarters.  Place a prepared apple half in the middle of each quarter.

Wrap each package by folding like an envelope.  Seal and turn package so a smooth dome is on the top.  Place apples dome side up on a lined baking sheet.  Beat last egg in a small dish.  Brush packages with beaten egg and place in oven.  Bake for about 50 minutes until golden, crisp and juices are starting to ooze out.

You may serve this plain, with ice cream, frozen yogurt, or caramel sauce.  Enjoy



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{ 3 comments… read them below or add one }

Greek Girl from Queens September 8, 2012 at 9:39 AM

Ohhhhh….these look so delicious, Linda! I am definitely making them tomorrow, no matter what else I have to get done tomorrow. They are too delicious to not make them – perhaps not only for Rosh Hashana, but for any time I need a sweet (but not too sweet) autumnal pick-me-up. And I like the ‘Rome Dome’ idea – not tacky, but fun. I have to say, though, that Pink Lady apples are by far my favourite, both for taste and for that crisp, crunchy texture. Thanks for the recipe, and have a lovely rest of the weekend.

Barbara September 8, 2012 at 9:49 AM

Apple Hives will, of course, require a judicious amount of honey caramelized over the top Which makes them twice as perfect for Rosh Hashanah.

Judy Estrin September 8, 2012 at 2:49 PM

These look great. I’m super lazy and have found that the pillsbury pie crust is a must have for me in the freezer. I may try these with the dough first. Thanks for the inspiration.
Can’t wait, by the way, to make your wonderful honey cake again this year. Big mistake not to make several when I did it last year; going to do several in loaf pans to have on hand. Love your creativity. Judy

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