Method

• 01
  Preheat your oven to 375 degrees Fahrenheit.
• 02
  Unroll the pie crusts onto your counter. Using a 4-inch circle cookie cutter, punch circles out of one pie crust. With the other pie crust, slice 4x1/4-inch strips using a sharp knife. You'll need about 5 strips per apple, so make at least 35 of these strips.
• 03
  Firmly press the pie crust circles into ungreased muffin tin cups. Bake for 8 minutes, or until golden brown. Transfer the baked pie crusts to a wire cooling rack to cool completely.
• 04
  Slice the tops off of the apples. Discard the tops. Core the apples, being careful not to puncture the bottom of the apple. Discard the cores.
• 05
  Hollow the remaining apple flesh with a grapefruit spoon (leaving about 1/2 inch of apple flesh around the skin). Brush the hollowed apples with the lemon juice.
• 06
  Place the apples in the muffin tin cups so they stand upright. Bake for 20 minutes.
• 07
  Peel and core the apple, then chop into small chunks. Add to a small bowl.
• 08
  To the bowl, add the lemon juice, stevia extract, cinnamon, cardamom, nutmeg, and salt. Stir together until completely combined.
• 09
  Gently press the baked and cooled pie crusts into the baked apples. Fill the pie crusts with the apple pie filling.
• 10
  Arrange the pie crust strips in a lattice fashion over each apple. Gently press the lattice ends on the apple to seal. Bake for 15 minutes, or until the lattice is golden brown.
• 11
  Let cool slightly, then serve warm!