You can store these in the fridge and reheat them for up to 5 days!

6 Granny Smith Apples
1/2 Teaspoons ground cinnamon
1/4 Teaspoon rum extract
1/4 cup granulated sugar
1 Tablespoon light brown sugar, packed
1 package refrigerated pie crust
1/4 cup pecans, chopped
2 Tablespoons unsalted butter, melted
cinnamon-sugar, sprinkled on top of pie crust

6 Granny Smith Apples 1/2 Teaspoons ground cinnamon 1/4 Teaspoon rum extract 1/4 cup granulated sugar 1 Tablespoon light brown sugar, packed 1 package refrigerated pie crust 1/4 cup pecans, chopped 2 Tablespoons unsalted butter, melted

PRE-STEP: Preheat oven to 375F degrees.

STEP 1: Slice the tops off four apples.

STEP 2: Using a large spoon or melon baller, carefully remove inner part of each apple. Peel the skins from remaining two apples and slice the apples thinly to use in apple pie filling.

STEP 3: In a large bowl, mix sliced apples with granulated sugar, brown sugar, ground cinnamon, pecans, and rum extract to make the apple pie filling.

STEP 4: Fill hollowed apples with prepared apple pie filling.

STEP 5: Using a pizza cutter, slice pie crust into even strips ( about 1/4") and lay in lattice fashion across the top of each apple. Trim excess pie crust around the edges with a knife.

STEP 6: Brush melted butter on top of pie crusts and sprinkle pie crusts with cinnamon-sugar.

STEP 7: Place apples in a high walled baking dish. Add about 1/4 cup of water to bottom of dish to just cover the bottoms of the apples. Cover with foil and bake for 20-25 minutes. Remove foil and return to oven for an additional 20 minutes. Apples are done when crust is golden brown along edges and apples are soft to slice.

STEP 8: Serve warm with vanilla ice cream and enjoy!