6 large apples (3″ in diameter)
1/4 cup light brown sugar
1/2 cup crushed pineapple, drained
2 tbsp butter

Start oven 10 minutes before baking; set to moderate (350° F). Wash, then core apples carefully, using apple corer. Fit apples stem side up in a 6 1/2″ x 10 1/4″ x 1 3/4″ baking dish. It is important that apples fit snugly in baking pan for perfect baking. Fill holes with brown sugar and crushed pineapple. Dot with butter. Pour enough water around apples to barely cover bottom of pan. Bake 45 minutes to 1 hour or until apples test tender when pierced with toothpick or fork. Remove to cake rack to cool. Serve lukewarm or cold. Makes 6 servings of Pineapple Stuffed Baked Apples.