But a week or so went by, and I still hadn't made the pie. I live in a dorm, so I don't have the spice rack I wanted to do it justice. And then one of my suitemates brought in these beautiful, gigantic, delicious-smelling apples. So this evening, I decided it was time. And I made do with what I had around, which turned out to be pretty good after all: I chai-spiced the interior, and improvised a thick espresso crust.
When I set out to make this, I was really just going for the visual effect. But I've been so much more pleased with the flavor and consistency of the pie. It is the baked apple, reinvented. The taste is sweet, fresh, natural, healthy even. And it was surprisingly easy to do. A++, will cook again.
Step 1: Ingredients
Pie Crust (here's the one I normally make, but I improvised this one- more on that in the Crust step)
Step 2: Take the Top Off
Use a smaller knife than the one I've pictured, if you can.
Carve a conical section out, so that you can remove the top.
Step 3: Scoop it Out
Spoon the meat of the apple into a bowl, separating out the not-so-delicious seeds and sharp bits of the core.
Be careful not to make the walls of the apple too thin- they are your structural support!
You might find a grapefruit spoon helpful. I didn't have one, but wished I had.