Apple pie filling bakes up beautifully inside a hollowed out apple. A store bought, refrigerated pie crust makes an easy lattice crust.
- 8 medium Granny Smith apple, or Honeycrisp apple
- 1/2 cup(s) dark brown sugar
- 1 tsp ground cinnamon
- 1/4 cup(s) apple cider
- 1 Tbsp maple syrup
- 4 oz frozen pie crust, thawed, or refrigerated pie crust
- 1/2 tsp all-purpose flour
Preheat oven to 375°F.
Cut a thin slice from top and bottom of each apple so it stands upright and cores are exposed. Using a melon baller, core and discard tough center of apples and seeds. Continue to gently scoop out and reserve the flesh from each apple, leaving a 1/4-inch-thick apple “shell."
On a cutting board coarsely chop the reserved apple flesh. Place chopped apple in a bowl with sugar and cinnamon; toss to coat. Spoon an equal of mixture into each hallowed-out apple shell. Place stuffed apples in a large baking dish, leaving room between each one.
In a cup, combine cider and maple syrup; drizzle evenly across all apples.
Create lattice topping by rolling out pie crust into a 12-inch square (or use your fingers to gently stretch out from the middle into a large square shape). Divide rolled crust into 4 even pieces. Halve each piece crosswise, then slice each piece into 6 even strips, for a total of 48 strips – 6 for each apple.
On a lightly floured work surface, weave 6 pie crust strips into a 3-by-3-strip lattice (it should be 3-inches square); use a spatula to gently place lattice on top of a prepared apple and press lightly to secure edges. Repeat with remaining ingredients. Bake apples until tender and crust is beginning to brown, 25 to 30 minutes. Serve warm or room temperature.
Serving size: 1 apple.