Prepare the pie crust: In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. (I used a fork and finished with my hands.) Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap dough ball in plastic and refrigerate while you are excavating the apple.
Mix cinnamon, sugar, and brown sugar together in a bowl
Cut the top off each apple and scoop out the insides. Leave about 1⁄2 inch of the apple on the peel. (I found a small melon baller to work best.) Save the cut out apple parts
Dice the cut out apple pieces into uniform size pieces.
Roll apple in the cinnamon and sugar mixture
Retrieve dough from refrigerator. On a floured surface, roll dough out to 1⁄8 to 1⁄4 inch thick. Using pizza cutter, slice dough into 1⁄2 inch strips
Fill apple bowls with prepared apples.
Weave pie crust strips over the top of each apple.
Sprinkle tops with sugar.
Add water to the bottom of a 12 by 8 pan – just enough to barely cover the bottom. Place apples in pan and cover with foil.
Bake at 350 for 20 minutes, covered.
Remove foil and bake another 15 minutes or until crust is golden brown.