In The Apple Pie

6 Large Granny Smith apples
1 store bought or homemade pie crust
1/4 c. granulated sugar
1 Tblsp. brown sugar
1 tsp. cinnamon 
butter or margarine


Preheat oven to 350*


In a small mixing bowl combine sugars and cinnamon. Set aside.


Cut off tops of 4 of the apples & discard (or set aside to use in making homemade potpourri). Carefully spoon insides of apples out; being careful not to tear the apples outer skin. Set aside. (You can save the inside of the apples to use in making apple sauce or homemade bread.)


Take the remaining 2 apples and peel skin. Next, thinly slice the peeled apples. Gently toss sliced apples in the sugar & cinnamon mixture; being careful not to break the apple slices as you toss. 

Fill the original 4 apples with the sugar coated apple slices. Top each apple with a pat of butter.

Slice your pie crust into 1/4" strips & layer in a lattice or basket weave pattern over the stuffed apples. Set filled apples in a shallow baking dish. Fill pan with water only to the level of covering the pans bottom. Cover entire dish with foil and bake for 20-25 minutes. Uncover & continue to bake for 20 minutes until filling is soft and crust is golden. 

Serve hot with a scoop of ice cream or cool whip.