3 Granny Smith Apples – please wash the apples before you start~~cut the tops off, and core out. Careful here, don’t cut thru the apple skin.
Fill the cored out apples with lemon water, 1 tablespoon lemon juice to a full glass of water ~ keeps them from turning brown.
I used a small can of Country Apple pie mix, added a little more cinnamon and apple pie spices until I liked the flavor~ your tastes may be different.
Dump the water out of the apples, just shake it off, fill the apple with the mixture. Set aside for a few minutes, while you make the lattice top.
I used one Pillsbury pie crust, rolled it out and sliced a few thin long strands. ( Let the pie crust come to room temperature before you roll it out)
Basket weave across the tops, leave a little hanging over the edges, when your done with the lattice, press the edges you left hanging to the apple.
I sprinkled a little cinnamon and sugar on the top. Bake at 375 for 25 minutes, your oven may be different.
Some people use an egg wash on the lattice, but as fast as these cooked I was worried the tops would brown to quickly. You are looking for a nice browned top and the apple to look a little transparent. 25 minutes was perfect in my oven.
Kitchen notes: I had extra pie filling and extra pie crust left over. I rolled it out thin and put the rest of the apple mixture in it and rolled it up jelly roll style, cooked it right along with the apples, sliced it in thin pieces for bit sized treats. Waste not, want not!
Enjoy! Pretty dessert!