Apple Pies Baked in Apples

These individual apple pies baked in apples are the perfect Fall dessert. As soon as I saw the first crop of apples come into the markets, I knew I wanted to try these.

Aren’t they just adorable?


I messed up a little on my lattice crust since I should have woven the strips. Oops. This is what happens when you try to do things from memory without consulting the post.

The house smelled so good when these were baking Sunday afternoon. Afterwards, I topped them with salted caramel sauce (from Trader Joe’s) and cookie butter ice cream (also Trader Joe’s.)

I did miss the extra bottom layer of crust since my favorite part of the pie is the crust, but these were still good and I love the presentation. It’s a great dessert for a party!

Apple Pies Baked in Apples


  • 4 medium sized apples
  • 1 premade 9-inch pie crust
  • 1 1/2 tsp cornstarch
  • 1 tbsp water
  • 1/2 tsp cinnamon
  • 1/4 cup granulated white sugar
  • 1 egg, whisked (for egg wash)


1. Slice off tops of apples. Using a small, sharp knife, hollow out the center of the apples, leaving about 1/4- 1/2 inch on the sides. Save the flesh to be used for filling.

2. Dice the removed apple flesh into small cubes. You should have about 1 cup worth when you are done. Make sure not to include seeds, skin, or any of the core.

3. Preheat oven to 350F. Dissolve cornstarch in water. In a small pot on stove, combine 1 cup diced apples, cornstarch mixture, cinnamon and white sugar and cook for about 5 minutes until apples are soft and syrup is brown and thick. Add apple pie filling to each of the hollowed out apples.

4. Slice pie crust into 1/2 inch wide strips, long enough to be laid across the surface of the apple with a little extra hanging off of each side. Lay about 3 strips on the apple and then take 3 more strips and weave with strips already in place (I forgot this step which is why my lattice crust is not perfectly woven).

5. Brush pie crust with whisked egg wash. Bake for about 20 minutes until crust is golden and apples are softened. Drizzle with salted caramel sauce and top with ice cream if desired.

Adapted from Sally's Baking Addiction

All images and content are © Kirbie's Cravings.

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18 comments on “Apple Pies Baked in Apples”

  1. Super cute!!! I will definitely have to try making these!

  2. What a great idea! I’m totally making these! 🙂 

  3. What type of apples would you recommend for this?

  4. These are so adorable! How do you describe the texture of the outside hollowed apples after baking?

    • if you’ve ever had a baked apple, it’s basically that. It’s softer than when the apple is raw (but not to the point of it being like applesauce or anything) and sweeter. Tastes great warm!

  5. Mmm, baked apples AND pie! This is autumn at its best! I’d love to see this recipe over at #FoodieFridays if you’re up for it! Happy weekend!

  6. Made these right after reading the recipe. Used a serrated grapefruit knife and serrated grapefruit spoon to get the apple flesh out. Much easier than a straight knife that, in my initial try, punctured the skin too easily. I also put a dab of butter on top before putting on the crust. I didn’t worry too much about weaving the crust. It looked beautiful either way!

    • So glad you tried the recipe! it’s such a fun one. I haven’t made it yet this year but have a lot of apples so I should make them again soon!

  7. Just wondering if you could use puff pastry strips instead of pie crust strips?

  8. It was delicious! I used 2 Gala & 2 Granny Smith to make it.  I doubted myself on how to core it out & how much base to leave. I used a spoon to scoop out what I scored with a knife. It worked out beautifully. Thank you!

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