Apple Pie for Two.

Despite today being June 25th, and summer being in full swing, my thoughts always go to September. I love Autumn SO much. Thus, apple pie needed to happen. Not to mention, the house smelled amazing.

This recipe is SUPER easy. And the best part is you don't need to make a whole pie to get dessert. You can do any number of these personal apple pies. Plus, I feel they are WAY healthier than regular pie because you use so little crust, and next time I think I might not use any crust because the warm, cinnamon apples are what I really want anyway.

The original link I found from Pinterest (how did I live before this again?), yet the recipe/blog links to the original recipe she went off of as well. Funny how we are just a continuous loop of bloggers over the same Pinterest recipes, meh. Still all delicious. (Original link)



2 Medium Apples - I used Granny Smith

1/2 tsp Cinnamon

1/8 cup sugar

1/2 tbsp brown sugar

Lemon Juice (enough to coat apples)

Egg Wash (one egg)

Pie Crust - I used Pillsbury premade because we had it in our fridge already, however, if I had the ingredients I would definitely choose homemade!

Utensils needed that you may or may not have: Melon Baller, Pizza Cuter, Pastry Brush

1. Preheat oven to 375 degrees. Set out a bread loaf size pan (or size that will fit all your apples - could also use cupcake pan if making a lot!)
2. Wash apples. Cut off about a 1/4 inch from the top of the apple.

3. Carefully use melon baller to carve out the apple (discard very inner center core), be sure not to puncture the outside apple! Save the edible insides as this is your pie filling!

4. Toss apple pieces with lemon juice in mixing bowl.

5. Add dry ingredients to apples and toss gently.

6. Spoon apple mixture into hollowed-apples.

7. Use pizza cuter to cut pie crust into about 1/4 inch strips on your cutting board.

8. On the cutting board weave a portion of the pie crust into about a 4 x 4 square overlapping every other strip.

9. Take a spatula and lift the pie crust from the cutting board over apples!

10. Fill the bottom of baking pan with a thin layer of water (just enough to cover the bottom)

11. Cover pan with tin foil and bake for 20 minutes.

12. Take pan out of oven and remove foil. Use a pastry brush to brush on egg wash, then sprinkle with sugar and cinnamon to add a bit of extra crunch and spice! Put pan back into oven (leave any extra water in the pan still) and bake for another 25 minutes or until crust is golden brown and crunchy.

13. YUM! Your apples are done! Enjoy the ENTIRE apple!



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