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My mother sent me a picture of this delicious encapsulated dessert: an apple containing its own spiced innards, capped with a cute lattice-topped pie crust. I had to ...
Apple Spices Pie Crust (here's the one I normally make, but I improvised this one- more on that in the Crust step)
Score a smallish hole at the top of the apple. Use a smaller knife than the one I've pictured, if you can. Carve a conical section out, so ...
Use a combination of a small knife and a spoon to scoop out the interior of the apple. Spoon the meat of the apple into a bowl, separating ...
Add your favorite spices to the scooped-out meat of the apple. Traditionally, I use a mix of flour, sugar, cinnamon, nutmeg, clove, and lemon juice. Maybe some honey, ...
Spoon your delicious spiced apple chunks back into the apple. You might have to cram them in a little.
Again, I normally make pie crust like this. If you skip to the last step, it has some instructions for weaving a lattice top. However, I didn't have ...
This will depend on the size of your apple, and probably somewhat on your oven. For mine, 350F for 30 minutes was perfect. I think you know it's ...
I think it works best if you cut it into quarters. Then it stays together enough that you can eat it with your hands. Enjoy your chai-spiced apple ...
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