Philadelphian Baked Apples

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Preparation info

  • Serves


    • Difficulty


Appears in

The Clay-Pot Cookbook

The Clay-Pot Cookbook

By Georgia Sales

Published 1974

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  • 6 medium-sized, hard green apples
  • 1 eight-ounce package cream cheese
  • 3 tablespoons honey
  • 1½ tablespoons finely chopped walnuts


Presoak a clay pot, top and bottom, in water for 10 minutes.

Core the apples, removing all the seeds but being careful not to break through the bottoms of the apples. Combine the cream cheese, honey, and walnuts and stuff the cavities of the apples, then place the apples in the presoaked pot.

Cover the pot and place it in a cold oven.

Set the oven temperature at 450 degrees.

Cook for 40 minutes, test by pricking with a toothpick after 30 minutes.


Top with whipped cream sweetened with sugar and a dash of vanilla.

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