For the past week, I’ve been professing my undying love for pies. Apple pies, cherry pies, peach pies, and pumpkin pies—I want them all.
Here’s the thing: I hate sharing. Don’t get me wrong; I’ve tolerated it for the past sixteen years of my life. Two siblings and two very persistent you’re-the-older-sister-you-know-better parents will do that to you.

Of course, when I stumbled across recipes for personal apple pies, the kind where you scoop out the insides of an apple leaving just enough meat and skin to make for the crust, I freaked. Mini pies are old school. These pies? Well, to me, they’re bomb on a whole different level.

The traditional lattice pastry top can be skipped all together if opting for a healthier version of the pie. I have to say though, when it comes to pies, you might as well go big. Otherwise, just go home.

[infobox subtitle=”Makes 4″ bg=”red” color=”white” opacity=”off” space=”30″ link=”no link”]Apple APPLE Pies[/infobox]


  1. 6 Granny Smith apples
  2. 1 tablespoon of brown sugar
  3. 1/4 cup of sugar
  4. 1/4 teaspoon of cinnamon
  5. Your favorite pie crust recipe (or the pillsbury dough pre-made wonder)


Preheat your oven to 375 degrees Fahrenheit.

Cut the top off 4 apples. With a spoon, carefully hollow out those apples. While hollowing, leave just enough meat so the apples are able to stand on their own. Set the scooped out apple meat aside. Skin the 2 remaining apples and chop them up into smaller pieces. These apple pieces will make for the filling. Mix the chopped apple and pre-scooped apple meat with the regular sugar, brown sugar, and cinnamon. Adjust the ratio as desired. Now, scoop the mixture back into the hollowed apples.

Cover the top of the apple in a lattice pattern with your pie crust recipe. I recommend slicing the crust into 1/4 inch (or smaller) strips. If you’re not into the whole pastry thing, replace the tops of the apples you previously cut off.

Place your apples into an 8×8 pan. Add enough water to the pan so that covers the bottom of the pan. Cover the entire pan (with the apples) with foil and bake for 20-25 minutes. After said minutes, remove the foil and bake for an additional 20 minutes or until the crust is golden and the apple mixture is soft. [separator type=”space”]

Such nomz! Amiright? Let me know if you’re planning to try it out or if you’ve done so before!


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Photograph via