Apple Pies in Apples
This fun fall dessert takes baked apples to a new level. They combine fresh baked apples with apple pie for a cute dessert and a fun twist on apple pie. Apple pie filling is baked inside hollowed-out apples and topped with pie crust. Drizzle the mini apple pies with salted caramel sauce for an extra treat.
Every fall, I can’t wait for all the apples to arrive at the market because is there anything better than the scent of fresh apples baking in the oven?
There’s no better way to put all those apples to use than in apple pie, but what about baking the apple pie inside apples? I’m sharing that today, and I love how they turned out. These apple pies in apples are such a cute way to make an apple pie.
For an added touch of decadence, I served the baked apples with salted caramel sauce and cookie butter ice cream. I think these are perfect for a dinner party, and I can’t wait to make them again.
Ingredients
- Apples
- Refrigerated pie crust
- Cornstarch
- Water
- Cinnamon
- Granulated sugar
- Whisked egg
What apples are best for this baked apple recipe?
The best apples for apple pie are firm apples with a tart flavor. So, Granny Smith, Golden Delicious, Honeycrisp, or Pink Lady apples are all good choices.
Since the apple filling is baked inside a fresh apple, you want to make sure you pick medium-sized round apples so that once you remove the core, there is enough room for the filling.
How to Prep the Apples
- Slice the top off of the apples.
- Using a small paring knife, hollow out the center of the apples, leaving approximately ¼-1/2” on the sides.
- Separate the core and seeds and discard them. Chop the rest of the apple flesh so you can use it to make the filling. You should have approximately 1 cup of chopped apple.
Apple Pie Filling
Dissolve the cornstarch in the water. In a small pot, combine the cornstarch, chopped apple, cinnamon, and sugar and cook it for five minutes or until the apples are soft and liquid has browned and thickened.
Spoon the filling into each of the hollowed-out apples.
I used a 9-inch store-bought pie dough round and cut it into ½” strips for the pie crust. You can also use your favorite homemade crust, but store-bought is so easy.
I meant to create a lattice pattern when I laid the strips on top of the apples (oops!), but instead, I just did one layer of strips and topped it with another.
Whisk an egg and brush it on the pie crust. It will create a shiny golden crust as the apple pies bake.
Recipe Tips
- I used store-bought pie dough, but you can use your favorite homemade pie dough recipe.
- The baked apples only need about 20 minutes to bake. They should be tender but still a little crisp so they don’t collapse.
- You can serve them plain or drizzle caramel sauce over the top. You could also serve them with a scoop of vanilla ice cream.
- Bake the apples in a baking dish so the juices don’t spill over into your oven.
- I think these taste best when they’re fresh from the oven. Leftovers will keep in the fridge for a few days, but the crust will soften once it’s chilled.
These apple pies in apples smelled so amazing when I baked them, and I love the drizzle of salted caramel sauce on top. If you need a great dessert for entertaining, I hope you give it a try!
More Apple Recipes
- Apple Rose Tarts
- Invisible Apple Cake
- Cinnamon Roll Stuffed Apples
- Apple Bread
- Skinny Apple Spice Mug Cake
Apple Pies in Apples
Ingredients
- 4 medium sized apples
- 1 (9-inch) premade 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)
Instructions
- 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.
- 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.
- Preheat oven to 350°F. 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.
- 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).
- 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.
I am celiac so I used my 3 ingredient cobbler crumb recipe instead of pie crust. (1/2 cup 1:1 Red Mill baking flour, 1/3 cup dark brown sugar, 1/4 cup flaxseed butter (smart balance blue tub). Cream butter and sugar, cut in flour r. Spoon on top cobbler fruit or put a dollop on top the filling. Sprinkle with cinnamon and nutmeg and bake. Sooooo good!
Thanks for sharing your adjustments!
Just a quick thought: could the same concept be used with peaches, or do you think they would turn to mush too fast? Anyway, these look beautiful!
I don’t think it will work with peaches because they will turn too soft and will also leak.
Must these be served hot ? I would like to make them ahead, but thought maybe they can be served room temp like apple pie.
They taste good at room temp too!
So adorable! This is also so easy to make! I love the idea of more apple and less crust!
thank you! I love making these in the Fall
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!
so glad these turned out well for you! I’ve been meaning to make them again this year but haven’t had time yet
Just wondering if you could use puff pastry strips instead of pie crust strips?
I havent tried it, but I think so! You might want to cut your strips smaller since they will puff up a lot during baking.
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!
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!
thank you
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!
What type of apples would you recommend for this?
Gala or Granny Smith. You want something firm and not overly sweet
What a great idea! I’m totally making these! 🙂
I can’t claim credit for the idea. I’ve seen it on several blogs over the years, but yeah it is a great idea!
Super cute!!! I will definitely have to try making these!
aw, thank you =)
Adorable!
thank you =)