Heat Traeger (or oven) to 375F degrees. (we used apple flavored pellets but pecan would be equally amazing)

Slice the tops off four apples.

Using melon baller, carefully remove inner part of each apple. You may need to slice the bottoms evenly to stand upright as well. Dice the remaining three apples into small chunks to use in apple pie filling.

In a large bowl mix diced apple chunks with honey, apple pie spice, pecans, and rum extract to make the apple pie filling.

Heat coconut oil over medium and sauté apple mixture for 2 minutes. Remove from heat.

Fill hollowed apples with prepared apple pie filling.

Using a pizza cutter, slice pie crust into even strips ( about 1/4") and lay in lattice fashion across the top of each apple. Trim excess pie crust around the edges with a knife.

Brush melted butter on top of pie crusts and sprinkle pie crusts with cinnamon-coconut sugar.

Place apples in a high walled baking dish. Add about 1/4 cup of water to bottom of dish to just cover the bottoms of the apples. Cover with foil and bake for 20-25 minutes. Remove foil and return to oven for an additional 20 minutes. Apples are done when crust is golden brown along edges and apples are soft to slice.

Serve warm with coconut whip cream, clean caramel sauce and vanilla ice cream and enjoy!