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Apple Lattice Crust Pies Baked in the Apples

Mini apple pies with lattice crusts, baked inside apples. Are these cute or what? Everything's always more fun in a mini-version. These cute, tasty and healthy Apple Lattice Pies Baked in Apples are perfectly and naturally proportioned and come in their own serving dishes. Just take it step-by-step, and you'll see how easy these are to assemble.


For the Apple Pie Filling:

3-2/3 cups thinly sliced apples and apple bits (be sure to use as much of the hollowed out apples as you can)
1-3/4 teaspoons lemon juice
3/4 cup and 2 tablespoons and 1 teaspoon coconut sugar or raw sugar
3 tablespoons and 1/2 teaspoon cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon Himalayan or sea salt
1/8 teaspoon ground nutmeg
2 cups pure filtered water

To Finish the Pies:

6 large Granny Smith apples
1 half of one (14.1 ounce) package of rolled pie crust (or better still make your own gluten free pie crust*)

*To make your own gluten-free pie crust:

Gluten-Free Perfect Pie Crust

(As always, choose organic content and fresh content as much as possible for the healthiest recipe.)



To Make the Apple Pie Filling:

1. In a large bowl, toss apples with lemon juice and set aside. Pour water into a Dutch oven over medium heat. Combine sugar, cornstarch, cinnamon, salt and nutmeg. Add to water, stir well, and bring to a boil. Boil for 2 minutes, stirring constantly.

2. Add apples and return to a boil. Reduce heat, cover and simmer until apples are tender, about 6 to 8 minutes. Cool for 30 minutes.

To Finish the Baked in Apple Pies:

1. Slice off the top of your Granny Smith apples. I like to use this apple variety because they hold up well.

2. Repeat with the remaining apples.

3. Hollow out the inside of each apple with a knife and a spoon.

4. Add a little cinnamon to the filling, then pour it into the hollowed apple cups.

5. Roll out your pie crust.

6. Cut the crust into 4 pieces, one for each pie. Cut each quarter into 1/4-inch strips.

7. Lay 3 to 4 strips of pie crust (depending how thick they are) on top of each filled apple.

8. Take one new strip at a time and, going perpendicular, weave the strip over and under the original strips. Repeat to finish the lattice top.

9. Trim the excess pie crust off the edges.

10. Place the apples in a water bath and bake away.

11. Done! They're golden brown and smellin' good - and aren't they pretty?

Note: You can increase the recipe and make extra pie filling to freeze and keep for later as follows:

1. Ladle into 5 freezer containers, leaving 1/2 inch headspace. Cool at room temperature no longer than 1 1/2 hours.

2. Seal and freeze. Can be stored for up to 12 months.

Makes 6 servings.

Apple pie filling recipe source:

Baked in apple recipe and image source:

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