½teaspoonof kosher salt (or ¼ teaspoon table salt)
½tablespoonof vegan margarine (optional)
Preheat the oven to 375 degrees F. Using an apple corer (or, if you're like me and don't have one, a melon baller or, failing that, a paring knife, though be really careful if you go the knife route), remove the stem and core of the apples, leaving the bottom intact. Mix all the remaining ingredients except for the water, and pack into the hollowed-out apples. (You might have some extra, depending on the size of your apples. You can hollow out another apple, or save the remainder for another day.) Top each apple with half the vegan margarine (if you're using it), and put the filled apples in a baking dish. (I used an 8" by 8" square Pyrex dish.)
Add the water to the baking dish, cover loosely with foil, and bake for 20 minutes. Remove the foil, and bake for 20 minutes more. Remove from the oven, transfer to a plate, and let cool 5-10 minutes before serving. (You can also re-cover them with the foil and let them sit for up to half an hour.)
You can modify your filling to include some different flavors. Feel free to use chopped almonds or pecans instead of walnuts or omit the nuts altogether if that’s your preference.
Are you having a hard time keeping your apples upright? You can cut the bottom of the apple to level it out. Be sure not to cut into the cored hole in the apple.
When stuffing the apples, make sure to pack the apples with filling.