Recipe: Inside Out Apple Pies

Don’t be fooled, dessert can be part of a healthy diet—especially if you keep an eye on portions. I have such a sweet tooth but can sometimes struggle with portion size. That’s why I love desserts love Inside Out Apple Pies. They’re big but the bulk is made up from healthy, nutrient-dense fruit, which makes it a healthier option. Plus, they come in adorable, single-servings, which makes them perfect for folks like me who might struggle with portion-control.

These pies are also an awesome dessert for when you have guests. No worrying about the muss and fuss of slicing a pie, just set out a platter with these apples, and guests can dish up their own dessert at their leisure. Healthy and crowd-pleasing!

Inside Out Apple Pies

Makes: 4 Servings


  • 4 large apples (Try: McIntosh, Gala, or Jonagold)
  • 1/3 cup packed brown sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Pinch of salt
  • 1 tablespoon butter (diced)
  • Prepared pie crust (cut into 1/2″ x 6″ strips)


  1. Preheat the oven to 450°.
  2. Slice the top off each apple. With a spoon or melon baller, scoop out the insides to leave a 1/4″ – 1/2″ wall of apple. Discard the scoopings from the core and cut the remaining scoopings into small pieces. Then set aside.
  3. In a large bowl, combine the brown sugar, flour, cinnamon, nutmeg and salt. Add in the apple pieces and toss to coat. Stuff the topping in the hollowed out apples. Top apple with a few pieces of butter.
  4. Criss-cross 6-8 pie crust strips over the top of the apple to form a lattice. Repeat with remaining apples. Place apples in a baking dish and bake in preheated oven for 35-40 minutes, or until the apple is tender. Let cool 10 minutes before serving.


Serving Size: 1 apple | Servings Per Recipe: 4
Nutrition Per Serving: 278 calories, 8g fat, 51g carbs, 1.6g protein

What’s your favorite fall-inspired dessert?

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Cassie Johnston is an award-winning food writer and recipe developer living and working in Southern Indiana. Her work has been feature in national publications such as Gourmet Magazine and The Huffington Post. Cassie’s a big fan of strenuous hikes, cheese, watching sports, Brussels sprouts, and craft beer, and she’ll talk your ear off about her love of local food and seasonal eating. She’s obsessed with social media and loves connecting with new friends!