Apple pies in apples is 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? That’s what I’m sharing 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, which I got at Trader Joe’s. I think these are perfect for a dinner party and I can’t wait to make them again.
Update: Since making these I’ve also made Cinnamon Roll Stuffed Apples!
What apples are best for apple pie?
The best apples for apple pie are firm apples with a tart flavor. So, granny smith, golden delicious 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 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
- Chopped apple
- Granulated sugar
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.
For the pie crust, I used a 9-inch store-bought pie dough round and cut it into ½” strips. You can use your favorite homemade crust, too, 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.
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 them a try! You might also like my Apple Rose Tarts and Invisible Apple Cake, too.
Apple Pies in Apples
- 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)
- 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.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.