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

Preparation

Preheat oven to 375°F.

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

Peel the remaining 2 apples, core, and dice small 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.

To make a lattice pattern, roll out the pie dough and slice into about 40 thin strips (10 per apple). Cover the tops of the filled apples with pie crust strips in a crisscross pattern, interweaving them to create the lattice. For a different crust style, try a braided trim or polka dot top using a straw to pop out the polka dots.

Whisk the egg with 2 tablespoons of water to create an egg wash, then brush it over the dough.

Place the filled 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 soften, about 20 minutes. Remove the foil and bake 20 minutes, or until the crust is golden brown.