This little pie is the turducken of fruit — juicy chunks of pear stuffed inside an apple. Not only does this make for a super-fun presentation, but it also reduces the saturated fat and refined carbs by replacing the majority of the crust with whole fruit.
I promise, you still get all of the apple pie flavor you love, and the best part is you can hold the whole thing in the palm of your hand. I really can’t tell the difference between biting into this and a slice of Grandma’s apple pie. It’s just another example of how even small changes can make for a healthier option.
- 1½ tablespoons cornstarch
- ½ tablespoon ground cinnamon
- 6 fluid ounces apple juice concentrate, thawed (from a 12 fluid ounce can), divided
- 1½ cups diced, peeled green apple
- 1½ cups diced, peeled pear
- 7 whole green apples
- 1 ready-made pie crust
How To Make It
- Preheat oven to 375°F.
- In a small bowl, whisk together cornstarch, cinnamon, and ¼ cup of the apple juice concentrate. Set aside.
- To a large saucepan add the diced apples, pears, and remaining apple juice concentrate. Simmer over medium heat until apples and pears are tender.
- Add in the cornstarch/cinnamon mixture. Simmer until thickened, then remove pan from heat and set aside.
- Cut off the tops of the whole apples and discard. Using a spoon or a melon baller, hollow out the inside of each apple, making sure not to cut through the peel.
- Divide the apple/pear mixture evenly between hollowed-out apples (each apple will hold about ⅓- to ½-cup of filling, depending on the size of the apple).
- Roll out the pie crust and slice into small strips. Weave several strips (about 20 grams worth) into a lattice pattern. Place one lattice on the top of each apple.
- In a small baking dish add ¼ inch of water. Add the apples to the dish and cover with foil.
- Bake for 20 minutes, then remove the foil and bake for an additional 15 to 20 minutes or until the whole apples are tender and the crust is golden.