Apple Pie Baked Apples.

Everything you love about apple pie – the gooey cinnamon filling, the warm apples, the buttery homemade pie crust – all baked inside an apple. This fun and festive dessert is something everyone will love.

One of my favorite things to make in the Fall! Apple pie baked in apples with a lattice crust on top. Delicious and FUN!

I had no clue what to call these. Mini apple pies? Baked apples with apple pie filling? Baked apple pie apples? Remixed apple pies? HEAVEN?

If you’ve been reading for awhile, you likely know that my favorite dessert on the planet – out of the 100s of desserts coming out of my kitchen every year – has always been and will always be good ‘ole apple pie.

Apple Pie Baked Apples by Everything you love about apple pie - the gooey cinnamon filling, the warm apples, the buttery homemade pie crust - all baked inside an apple.

I prefer my homemade apple pie served warm with a scoop of vanilla ice cream on the side. There is absolutely no dessert I would choose over that masterpiece. Except for, maybe, today’s crazy cute apple pie treats. I made them for Kevin and I last weekend – the man loves apple pie as much as I do. We’re pie people. It was our little indulgence after a week of running, biking, errands, wedding planning meetings, more running, and salad.

(I run for apple pie.)

The recipe I’m sharing today is a twist on traditional apple pie. It’s a fun way to make, serve, and eat America’s iconic dessert. You’re looking at gooey cinnamon apple pie filling baked inside a cored-out apple and covered with a buttery lattice pie crust. And, of course, salted caramel sauce on top. Always salted caramel. Always.

Everything is made from scratch; none of that refrigerated pie crust or canned pie filling stuff. Pure homemade apple pie goodness.

Apple Pie Baked Apples by Everything you love about apple pie - the gooey cinnamon filling, the warm apples, the buttery homemade pie crust - all baked inside an apple.

I have lots of step-by-step photos so you can easily make theses at home.

The first thing to do is to make homemade pie crust. You need 1 pie crust. My recipe makes 2 pie crusts, so you can freeze the other half now for pumpkin pie on Thanksgiving. Or you can make 8 of these adorable apple pie baked apples. Four were plenty for us.

You *could* use pre-made crust, but nothing compares to the taste and texture of homemade. If you’ve never attempted my homemade crust before, now is the time. The world of pie crust possibilities is endless. Homemade pop-tarts anyone?

My homemade pie crust is simple. I use both shortening and butter to obtain optimum flakiness and tenderness. These fats must be COLD. You also need very cold ice water. Why the emphasis on temperature here? Keeping your pie dough as cold as possible prevents the fat from melting inside. If the butter melts before baking, you lose the flakiness of the crust. When the lumps of fat melt in the oven as the crust bakes, their steam helps to separate the crust into multiple flaky layers. Warm fats and water will lend a hard, crumbly crust instead of the nice flaky crust we all love.

As the pie dough chills, I make the homemade apple filling – pictured above. This stuff is incredible. It’s similar to what I use in my caramel apple turnovers. It’s thick, gooey, cinnamon-spiced, and everything nice. If you have leftovers, spoon it over ice cream. 🙂

Pie Crust for Apple Pie Baked Apples

Back to the crust. Once the pie dough has chilled as instructed in the recipe, cut it into 4 quarters, then each of these pieces into 1/4 inch strips. Use a pizza cutter for ease; it’s the easiest tool to use in this process. Chill your strips in the refrigerator as you core the apples. Remember, the dough must always be cold.

The apples. I use granny smith for not only their flavor, but because they are fat and round. The perfect “cups” for our mini apple pies. I have a feeling large honeycrisp apples would be just as fantastic. Use any apple varieties you enjoy – keeping in mind that perfectly round apples are the best choice.

Coring out apples. This is a little trickier than it looks, but doable. I use a very sharp paring knife and a spoon. If you have a melon-baller, use that. Slice off the tops, then dig out the core. It doesn’t have to look perfect. Spoon the filling into the cored-out apples.

Time for lattice. Lay 3 or 4 pie dough strips on top of the apple. Take another strip and, going perpendicular, weave the strip over and under the bottom strips. Repeat with 2-3 more strips to finish the lattice style.

Apple Pie Baked Apples by Everything you love about apple pie - the gooey cinnamon filling, the warm apples, the buttery homemade pie crust - all baked inside an apple.
Don’t forget the egg wash. Hopefully I’ve ingrained the beauty of an egg wash into your head after sharing these last week. The egg wash gives your crust that beautiful golden, glossy sheen.

The apple pie baked apples take about 25-30 minutes in the oven. You want the filling to be bubbly and the crust to be cooked through and lightly browned. During this time, your home will smell like a crisp autumn day. Not really – it will just smell like apple pie. Glorious, glorious sweet apple pie.

If you live in this house, the salted caramel on top is a necessity. Only 4 ingredients and 8 minutes on the stove. Make a few batches over the holidays to give in cute little jars. Trust me, anyone receiving this homemade salted caramel sauce will be on cloud 9. And it’s truly the perfect finishing touch on these little pies!

Oh, and the best part of all? Edible serving dishes. (!!!)

Apple Pie Baked Apples by Everything you love about apple pie - the gooey cinnamon filling, the warm apples, the buttery homemade pie crust - all baked inside an apple.

Grab a fork and knife and let’s DIG IN. Enjoy, apple pie lovers.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Apple Pie Baked Apples

Yield: 4 apples

Total Time: 2 hours

Print Recipe

Everything you love about apple pie - the gooey cinnamon filling, the warm apples, the buttery homemade pie crust - all baked inside an apple. This fun and festive dessert is something everyone will love.


  • 1/2 recipe homemade pie crust1
  • 1 teaspoon cornstarch
  • 1 Tablespoon (15ml) warm water
  • 5 large, perfectly round and firm apples (I prefer Granny Smith or Honeycrisp)
  • 1 teaspoon cinnamon
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1 teaspoon milk
  • homemade salted caramel sauce, for drizzling (optional)


  1. Prepare the pie crust, including allowing it to chill for at least 2 hours. I usually prepare it the night before and leave it in the refrigerator until the next day when it's time to begin the apples. The colder the pie crust, the better.
  2. Make the apple filling: In a very small bowl, mix the cornstarch and warm water together until smooth, creamy, and the cornstarch has disolved. Set aside. Peel and dice 1 apple. In a medium saucepan over medium heat, cook the apple pieces, cornstarch/water mixture, cinnamon, and sugar. Stir constantly for 5 minutes. Switch to low heat and allow to simmer for 5 minutes. Remove from heat, stir in the vanilla, and allow to cool off for 20 minutes.
  3. Assemble: On a floured work surface, roll out the pie dough. Turn the dough about a quarter turn after every few rolls until you have a circle 10-11 inches in diameter. Cut into fourths, as if you were cutting a pizza. (Pizza cutter works best here!) Then, cut each quarter into 1/4-inch wide strips. I like to chill the strips as I cut out the apples. I suggest putting them on a large cutting board and placing in the fridge. Remember, you always want your pie dough to be COLD.
  4. Preheat oven to 375F degrees.
  5. Slice off the tops of the 4 remaining apples. Using a spoon (or melon baller), dig out the core. It doesn't have to look perfect. Spoon the prepared apple filling into the cored-out apples. You may have some filling leftover - it's great warmed up over vanilla ice cream. Lay 3-4 strips of the pie dough on top of the apple. Then, working with one new strip at a time, alternate weaving it over and under the dough strips already in place. Repeat until the top of the apple has been covered in this lattice style crust. Using a sharp paring knife, trim excess pie crust around the edges. Repeat with remaining apples and pie dough strips.
  6. Place apples into an 8-inch or 9-inch square baking pan or pie dish-- really any size baking pan works. In a small dish, whisk the egg and milk together. Lightly brush the tops with egg wash. I sprinkled a little bit of cinnamon on top of the egg wash before going into the oven- this is optional. Bake for 25-30 minutes or until the crust is browned and the filling is bubbly.
  7. If desired, drizzle each with salted caramel. We ate ours with a knife and fork and vanilla ice cream on the side. These apples are best enjoyed immediately. Store any leftovers in the refrigerator for up to 2 days.

Additional Notes:

  1. You need 1 (one) pie crust per four apples. This homemade pie crust recipe makes 2 crusts. I suggest making it all and freezing the other dough (for up to 3 months) to make your favorite pie at a later time.

Inspired by my intense love for apple pie and adapted from

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

But wait! There’s more.

Caramel Apple Cinnamon Rolls

Caramel Apple Cinnamon Rolls

Salted Caramel Apple Pie Bars

Salted Caramel Apple Pie Bars

Caramel Apple Upside-Down Cake

Caramel Apple Upside Down Cake

 Salted Caramel Apple Pie

Salted Caramel Apple Pie

see more apple recipes.

One of my favorite things to make in the Fall! Apple pie baked in apples with a lattice crust on top. Delicious and FUN!

69 Responses to “Apple Pie Baked Apples.”

  1. #
    Amy @ Thoroughly Nourished Lifeposted September 14, 2014 at 9:33 pm

    I can totally put the air conditioner on and pretend that it is freezing just so that I can have these mini apple pie baked apples (aka fruity parcels of heaven). I like that they almost skim the side of healthy too, not so much pie crust so I don’t have to feel ‘too’ guilty about putting a big ole scoop of ice cream on top. I run for pie too 😉
    Oh, and cookies 🙂


  2. #
    Mateaposted September 15, 2014 at 9:18 pm

    I love apple pies, especially in the fall! I tried coring an apple before with a knife and spoon; not the easiest way but definitely worth it!


  3. #
    Laura @ Laura's Culinary Adventuresposted September 16, 2014 at 9:44 am

    This is the most adorable recipe!


  4. #
    Hollyposted September 24, 2014 at 5:22 pm

    Love this idea, Sally! I would love to make this for a dinner party I’m going to, so Major question: does it travel well? or Can i make it, take it, then bake it?


  5. #
    Tiffany @Broward Savesposted September 27, 2014 at 9:48 pm

    What a clever idea to bake the use the apples as the serving dish. I love the ingredients used in the fillings. Will definitely try it!


  6. #
    The Food Explorerposted October 1, 2014 at 6:55 am

    Hi Sally,

    Your delicious recipe has been nominated as one of the “Top 100 Best Apple Recipes of 2014 for National Apple Month”. You and your readers can vote for it here: (position #73 – random order).

    Happy National Apple Month! 🙂


  7. #
    Naomiposted October 10, 2014 at 5:52 pm

    Hi Sally! Great recipe! I’m going to try it at my family dinner this weekend and was hoping for your recommendation! I’ll be bringing it to the hosts house about an hours drive away – would you suggest fully preparing at home and then reheating there or trying to steal the oven at their house to bake the apples??


    • Sallyreplied on October 12th, 2014 at 7:12 pm

      Hi Naomi – sorry for the delay responding. I just got back from vacation. I recommend baking them in full and then reheating for about 15 minutes at a low oven temperature (200-250F) for 15 minutes OR until warm.


  8. #
    Shawndaposted October 16, 2014 at 12:35 pm

    Okay, these might just be the most genius things to happen to apples since that other genius who invented the slab pie.


    • Sallyreplied on October 16th, 2014 at 2:36 pm



  9. #
    jeannie snowposted October 18, 2014 at 12:11 am

    Hi there, so I’m trying to make these delicious apples for a party tomorrow night and due to time I will have, I have tried to pre make all the steps so I can put them together quickly. My only hiccup has been the filling, I thought I followed the recipe exact but it’s not thickening up at all… any hints for me so i can still use this recipe? Thanks in advanced!


    • Sallyreplied on October 18th, 2014 at 2:31 pm

      Is your cornstarch up to date? You may try adding a little more cornstarch/water mixture.


  10. #
    Nanaposted November 2, 2014 at 9:27 pm

    I wanted to thank you for this wonderful recipe!! I had a blast making it and even better time eating it. My family and I loved it. I posted it on my instagram and had multiple replies as to where to get the recipe so I made sure to add the URL. 😉

    Thanks Sally!!


  11. #
    Crystal Aposted November 6, 2014 at 11:25 am

    these look amazing, I can’t wait to try them out. I’m so excited for the weekend because this is on the must do list. Keep posting I really enjoy these recipes.


  12. #
    I_Fortunaposted November 14, 2014 at 10:58 am

    Great recipe. However, I believe flour and cornstarch should be mixed with COLD water or other liquid not warm or hot. This prevents lumps. No fail method of mixing. Or, when making sauces and gravy, flour or cornstarch should be added to the hot fat in the pan or skillet to make a roux and then add the liquid.


  13. #
    Holmesposted November 30, 2014 at 1:00 am

    I made these but used left over cranberries from thanksgiving as the filling and didn’t trim the crust so tightly. Also, custard as a side dish per my husbands desires to always have custard with his apple pie.


  14. #
    Michelleposted December 12, 2014 at 2:31 pm

    Hi, Sally! I’m new to your blog but I’m excited to try out your recipes. I was hoping you could advise me: I’m thinking of making these this Christmas for dessert but I want them to be fresh and warm. Could I prepare them in the morning and leave them in the fridge until after dinner to bake them off? Thanks!


    • Sallyreplied on December 12th, 2014 at 7:54 pm

      Hi Michelle! Yep, you can prep/assemble these in the morning, refrigerate, and then bake right before serving.


  15. #
    Nicoleposted January 19, 2015 at 8:15 pm

    Hey Sally, I really love this idea! I was trying it out for myself but was wondering, do your apple skins come out wrinkled? I only had gala apples at the time and they shriveled up. 🙁


    • Sallyreplied on January 20th, 2015 at 9:32 am

      Slightly– but not really. Usually I see baked apples’ skins begin to shrivel around 40+ minutes in the oven. Maybe try some firmer apple varieties? I love Granny Smith.


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