INVENTORIUM

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Apple
Spices
Pie Crust (here's the one I normally make, but I improvised this one- more on that in the Crust step)

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Take the Top Off

Score a smallish hole at the top of the apple.
Use a smaller knife than the one I've pictured, if you can.
Carve a conical section out, so that you can remove the top.

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Use a combination of a small knife and a spoon to scoop out the interior of the apple.
Spoon the meat of the apple into a bowl, separating out the not-so-delicious seeds and sharp bits of the core.
Be careful not to make the walls of the apple too thin- they are your structural support!
You might find a grapefruit spoon helpful. I didn't have one, but wished I had.

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<!--[if !vml]--><!--[endif]-->Add your favorite spices to the scooped-out meat of the apple.
Traditionally, I use a mix of flour, sugar, cinnamon, nutmeg, clove, and lemon juice. Maybe some honey, if your apple isn't already sweet.
Here in my dorm room, I used chai tea & spices, to pretty decent effect.
Mix it all up.

Spoon your delicious spiced apple chunks back into the apple. You might have to cram them in a little.

Espresso "Pie Crust"
Put ~1C flour in a bowl.
Open up about six single-serving packets of Promise or some other too-soft-not-actually-butter and cut them into the flour.
Add some sugar and salt- maybe 1/8C sugar, a pinch of salt?
Add about two tablespoons of espresso.
Mix with water until something resembling the right texture (but softer than normal) is achieved.

Top apple with crust. Cut ends to be even, and press them into a defined shape at the bottom.
Like a hat. Sorry, couldn't resist the mustache picture. <!--[if !vml]--><!--[endif]-->

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This will depend on the size of your apple, and probably somewhat on your oven.
For mine, 350F for 30 minutes was perfect.
I think you know it's done when the apple begins to split and sizzle at the base.