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. These apple pie baked apples are a fun and festive dessert that everyone will love.

apple pie baked apples

My favorite dessert has always been and will always be good ‘ole apple pie. 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 adorable apple pie treats.

apple pie baked apples on white plates

This 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 on top. If you prefer an oat streusel topping, you’ll love my baked apples instead.

Everything is made from scratch. Pure homemade apple pie goodness.

2 images of apple pie filling in a saucepan with a spatula and apple pie baked apples in a baking dish after baking

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, the 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. 🙂

strips of pie dough on a white cutting board

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 pie crust 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.

collage of 5 images showing how to core an apple and lattice pie crust on an apple

Don’t forget the egg wash. 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, 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

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

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apple pie baked apples

Apple Pie Baked Apples

  • Author: Sally
  • Prep Time: 45 minutes
  • Cook Time: 25 minutes
  • Total Time: 2 hours
  • Yield: 4 apples
  • Category: Pie
  • Method: Baking
  • Cuisine: American


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


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


  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 dissolved. 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 375°F (191°C).
  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.


  1. Pie Crust: 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.
  2. Inspired by my intense love for apple pie and adapted from

Keywords: apple pie baked apples, baked apples


  1. Laura (Tutti Dolci) says:

    I love all that caramel and apple goodness and the lattice tops are too cute!

  2. jenna @ just j.faye says:

    Aaaahhmazing. Plus, they are adorable.

  3. Rebecca @ Hello Creative Blog says:

    I just think these are the cutest little pies. Needs a big ol’ scoop of vanilla ice cream!!!

  4. Jess @ Sweet Menu says:

    Cutest dessert idea ever! Love that super golden top!

  5. These look fabulous!
    Can’t wait to try them!

  6. I’m not a fan of pie crust, so this sounds wonderful! I agree with you, nothing tastes better than a piece of apple pie!

  7. Julie @ This Gal Cooks says:

    These are too cute, Sally! What a fantastic way to enjoy apple pie! ♥︎

  8. First of all – a week to go! I bet you’re just bursting with excitement.

    Second, thanks for making me smile this morning. My mum used to make baked apples for dessert in the autumn; over here in the UK, we’d use Bramleys – big fat cooking apples – and she’d stuff them with sultanas, brown sugar and cinnamon. Delicious! Mum’s been gone for a few too many years now, and I haven’t had a baked apple in a long time, but maybe I should try these out on the family. After all, good cooking makes great memories, and they last a lifetime…

    1. Cooking is all about the memories for me, Nicola. And I am so glad that I posted this recipe because it sounds like you must make them. I hope you enjoy with a big smile on your face. Let me know how you like them.

  9. Love-love-love it. Not only do they look delicious…but they are SO much cuter than caramel dipped apples. If I had a caramel dipped apple I’d throw it against the wall right now to show how much I really mean that. (kidding)

    1. Hahahahahaha thanks for making me laugh.

  10. Renuka @ Bakers' Central says:

    Oh my gosh! These are beautiful! Must try these…

  11. Amy @ Thoroughly Nourished Life says:

    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 🙂

  12. 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!

  13. Laura @ Laura's Culinary Adventures says:

    This is the most adorable recipe!

  14. 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?

    1. Hi Holly – I don’t think these are the best for traveling. I fear they could topple over or something. Unless you’re very careful. You can try this apple recipe instead – they are easy to take along.

      1. Just sit them in a muffin tin or a cupcake carrier – too cute to not use the apples!!

  15. Tiffany @Broward Saves says:

    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!

  16. 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??

    1. 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.

      1. hey sally, not sure if this is where i comment! sorry naomi! but i was wondering if i could use store bought pie crust? i don’t want to be unholy in the baking world but this weekend i was trying to have them for and i just do not have time to make the crust from scratch! 

      2. Store-bought totally works if it’s easier for you 🙂

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


  18. 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!

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

  19. 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!!

  20. 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.

  21. 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.

  22. 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.

  23. 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!

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

      1. Hi Sally,

        How about assembling and refrigeration overnight? Do you think that will work? I don’t know if the raw apple will brown?

      2. Maybe rub some lemon juice on them to help prevent browning.

  24. 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. 🙁

    1. 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.

  25. I’d like to make these for a potluck next Friday. How many days in advance can I make the dough and keep it in the fridge? Thanks! LOVE your blog <3

  26. Can’t wait to try this recipe! The caramel sauce looks delicious. One of the pictures that was with the caramel sauce recipe looked like a cookie dough with an indent that the caramel sauce was poured into. Is that recipe available on your site or is it in one of your cook books. What is the name of that recipe?
    Thank you for sharing your talent 🙂

    1. Is it the chocolate chip cheesecakes? Here is the recipe for them.

  27. Hi Sally,
    Omg! These baked apples look amazing Question, I’m short on time would store bought pie crust work for the topping? Or any other recommendations? Thank you so much for sharing all your wonderful recipes

    1. Hi Jackie, You can use store bought dough in a pinch! I usually make extra when I’m making dough to keep in the freezer for pie emergencies 🙂

      1. Thank you for getting back to me Sally I went and bought everything to make homemade pie crust. I couldn’t do your recipe the justice it deserves with fake crust Looking forward to making this amazing dessert.

  28. My toddler is allergic to eggs what can I use instead?

    1. You can skip the egg wash on top of the crust, or simply brush it with milk instead.

  29. I want to make 8, do I need to double the recipe?

    1. Yes, this recipe yields 4 apples, so feel free to double it.

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally