Serves 8, 1 apple per serving
8 medium Granny Smith apples
1/2 C dark brown sugar
1 tsp ground cinnamon
1/4 C apple cider
1 Tbsp maple syrup
4 oz. frozen pie crust, thawed
1/2 tsp all-purpose flour
Preheat oven to 375 F degrees.
Cut ends 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.
Coarsely chop the reserved apple flesh.
Place chopped apple in a bowl with sugar and cinnamon. Coat well.
Spoon an equal amount of mixture into each apple shell.
Place apples in a large baking dish, leaving room between each one.
Combine cider and maple syrup. Drizzle evenly across all apples.
Create lattice topping by rolling out pie crust into a 12 inch square. Divide rolled crust into 4 even pieces.
Halve each piece crosswise. Slice each piece into 6 even strips, for a total of 48 strips.
On a lightly floured surface, weave 6 pie crust strips into a 3x3 lattice.
Place lattice on apple and press lightly to secure edges.
Bake for 25 to 30 minutes, or until apples are tender and crust is beginning to brown.