Nutrition information is calculated using an ingredient database and should be considered an estimate
Combine flour, sugar and salt in medium bowl. Blend in I Can’t Believe It’s Not Butter!® with pastry blender or two knives to form coarse crumbs. Add water 1 tablespoon at a time, and mix with a fork until dough forms. Knead dough with floured hands just until mixture forms a ball.
Roll out dough on lightly floured surface from center to edges, forming a 9-inch circle. Cut out 4 5-inch rounds. Cut rounds into thin strips.
Preheat oven to 375°F. Cut 1/2-inch off the top of 4 apples. Use a
melon baller or cookie dough scoop to remove the cores; discard tops and cores.
Scoop out the flesh of the apples, leaving 1/4-inch of flesh with the skin. Cut apple into slices or chop. Peel and slice or chop the remaining apple. You should have about 2 ½ cups sliced apple.
Toss sliced apples with brown sugar, flour, lemon juice, cinnamon, nutmeg, ginger and salt until evenly coated.
Stuff mixture evenly into hollowed apples mounding the apple mixture. Arrange apples in 8-inch baking dish. Dot each evenly with I Can’t Believe It’s Butter!.
From 1 circle of dough, arrange half of the dough strips over each apple, spacing evenly. Form lattice by placing remaining dough strip in opposite direction and weaving under and over strips. Repeat with remaining apples.
Pour 1 cup water into bottom of baking dish. Bake 40 to 45 minutes until apples are fork tender
and crust is golden brown.