In-the-Apple Pie

Before attempting this recipe, I will warn you that, while delicious, it does require some tedious activity in getting all the meat out of the apple. I used a grapefruit spoon to dig it out, which, given the cutting edges on the spoon made it quite difficult not to puncture the skin of the apple. I’m guessing a melon baller would be the best tool to use for the process, but all I had on hand was a grapefruit spoon. Once you get all of the apple out of the shell, things go quite smoothly. I recommend serving these right after they come out of the oven so they’re nice and warm; topping them with ice cream or whipped topping is also highly recommended. What I like about these is the fact that they have much fewer calories than a slice of apple pie with actual crust, which has significantly more sugar and carbs.  

4-5 apples, depending on size
1 Tbsp. cinnamon
1 Tbsp. brown sugar
1/2 Tbsp. sugar 
1 tsp. nutmeg
1/3 cup raw pecans
Ice cream or whipped topping (or both)

Cut off the top of the apples. Very carefully, using a melon baller or grapefruit spoon, remove the inner core of the apple without breaking through the skin. Chop up the apple that has been removed (discarding the seeds, of course) and place it in a large bowl. Add the cinnamon, nutmeg, sugars and raw pecans. Stir until well blended. Spoon the mixture back into the apple shells. Place filled apples in a 9-by-9-inch pan or inside two bread loaf pans. Bake at 350° for 35-45 minutes. Serve in a bowl with ice cream or whipped topping. 


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