- 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
- 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.
- 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.
- 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.
- Preheat oven to 375°F (191°C).
- 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.
- Place apples into an 8-inch square baking pan, 9-inch square baking pan or 9-inch 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.
- 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.
- Special Tools (affiliate links): Glass Mixing Bowls | Saucepan | Rolling Pin | Pizza Cutter | 8-inch Square Baking Pan, 9-inch Square Baking Pan or 9-inch Pie Dish | Whisk | Pastry Brush
- 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.
- Inspired by my intense love for apple pie and adapted from food.com.
Keywords: apple pie baked apples, baked apples