Apple Pies Baked in Apples

photo of one Apple Pie Baked in an Apple

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?
overhead photo of Apple Pies Baked in Apples

I messed up a little on my lattice crust since I should have woven the strips. Oops. But I am still happy with how they turned out.
photo of four hollowed out applesphoto showing how to place the dough strips over the apples
The house smelled so good when these were baking Sunday afternoon. Afterward, I topped them with salted caramel sauce (from Trader Joe’s) and cookie butter ice cream (also Trader Joe’s.)
photo of salted caramel sauce being poured over an apple pie baked in an apple
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!
close-up photos of apple pies baked in apples


Apple Pies Baked in Apples

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Course: Dessert
Cuisine: American
Servings: 4
These individual apple pies baked in apples are the perfect Fall dessert. Serve them as is or top them with caramel sauce and ice cream for an extra treat.


  • 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)


  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 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.
  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.


Recipe adapted from Sally's Baking Addiction

All images and content are © Kirbie's Cravings.

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24 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!

  9. So adorable! This is also so easy to make! I love the idea of more apple and less crust!

  10. Must these be served hot ? I would like to make them ahead, but thought maybe they can be served room temp like apple pie.

  11. 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!

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