How 'bout them apples? These adorable individual desserts are just the right amount of sweet with a subtle tart finish. 

Preparation

Preheat the oven to 375°F.

Cut the top ½ inch off 4 apples. Careful to keep the peel intact, gently remove the apple flesh and core, leaving about a ⅛-inch-thick wall within the peel. (You won't need the flesh for the recipe, but you can save it and use it for homemade apple sauce or a smoothie.) 

Peel the remaining 2 apples, core and small dice for the filling. In a medium bowl, toss the diced apple with the sugar, brown sugar, lemon juice, vanilla and cinnamon. Divide the apple mixture into the hollowed out apples.

Roll out the pie dough and slice into 40 thin strips (10 per apple). Cover the tops of the filled apples with pie crust strips in a lattice pattern. Whisk the egg with 2 tablespoons of water and brush over the dough.

Place the apples in an 8x8-inch pan with just enough water to cover the bottom of the pan. Cover with foil and bake until the apples are softened, about 20 minutes. Remove the foil and bake 20 more minutes, or until the crust is golden brown.

Pro Tip: For a different crust style, try a braided trim or polka dot top using a straw to pop out the polka dots.