These warm, golden apple pie baked apples taste like fall wrapped in flaky pastry. Each one gets filled with cinnamon-sugar apples, topped with a delicate lattice crust, and baked until bubbly and gorgeous. I first tried making these after a farmers market haul left me with way too many apples, and honestly, they've become my favorite way to use them up. The best part? They look fancy but come together easier than a full pie.
If you love cozy apple desserts, you might also enjoy my Orange Chocolate Chip Ricotta Cookies for a citrusy twist, or try the Easy Giant Cinnamon Roll Cake Recipe when you want something warm and cinnamon-scented without all the fuss.
Why You'll Love This Apple Pie Baked Apples
This Apple Pie Baked Apples brings together everything you love about warm apple pie without the hassle of rolling out a full crust or slicing perfect pieces. The apples get soft and sweet, the cinnamon apple filling adds extra warmth and spice, and that flaky apple pie crust on top gives you all the buttery goodness you crave. They're easy enough for a weeknight but pretty enough to serve at Thanksgiving or any fall gathering. Plus, they make your kitchen smell absolutely incredible.
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Apple Pie Baked Apples Ingredients
Here's what you'll need to make these Apple Pie Baked Apples desserts from scratch.
See Recipe Card Below This Post For Ingredient Quantities
For the Pie Crust:
- Homemade pie crust: You'll need half a batch of your favorite pie dough. Cold, flaky crust is what makes these feel bakery-special, and chilling it overnight gives the best texture.
For the Apple Filling:
- Cornstarch: Helps thicken the filling so it stays inside the apples instead of running all over the pan.
- Warm water: Dissolves the cornstarch smoothly to avoid any lumps in your filling.
- Large apples: Granny Smith or Honeycrisp work beautifully here. You'll use one for the filling and four for baking. Firm apples hold their shape best.
- Ground cinnamon: Adds that warm, cozy spice that makes this taste like fall. You can't have apple pie flavor without it.
- Granulated sugar: Sweetens the filling and balances the tartness of the apples.
- Pure vanilla extract: Deepens the flavor and adds a subtle sweetness that rounds everything out.
For the Assembly:
- Large egg: Whisked with milk to create an egg wash that helps the crust turn golden and shiny.
- Milk: Just a teaspoon mixed with the egg to thin it out for easy brushing.
- Homemade salted caramel sauce (optional): Drizzling this on top takes these baked apples from delicious to unforgettable. Totally worth it.
How to Make Apple Pie Baked Apples
Making these Apple Pie Baked Apples is easier than you'd think, and the result is so worth it.
Prepare the pie crust: Start by making your homemade pie dough and let it chill in the fridge for at least 2 hours, though overnight works even better. Cold dough is the secret to getting that flaky, tender crust.
Make the apple filling: In a small bowl, whisk the cornstarch and warm water until completely smooth, then set it aside. Peel and dice one apple into small pieces. In a medium saucepan over medium heat, combine the diced apple, cornstarch mixture, cinnamon, and sugar. Stir constantly for 5 minutes, then turn the heat down to low and let it simmer for another 5 minutes. Take it off the heat, stir in the vanilla, and let the filling cool for 20 minutes so it thickens up nicely.
Assemble the apple pie baked apples: On a lightly floured surface, roll your chilled pie dough into a circle about 10 to 11 inches across. Cut it into quarters, then slice each quarter into thin strips about ¼ inch wide. Pop the strips back in the fridge to stay cold while you prep the apples. Preheat your oven to 375°F (191°C). Slice the tops off the remaining four apples and use a spoon or melon baller to carefully core them, leaving the bottoms intact.
Spoon the cooled filling into each apple until they're nice and full. Lay 3 to 4 dough strips across the top of each filled apple, then weave them in a lattice pattern by alternating the strips over and under. Trim any extra dough hanging over the edges and repeat with the rest of the apples.
Bake: Place the assembled apples in an 8-inch or 9-inch square baking pan or pie dish. In a small bowl, whisk together the egg and milk to make an egg wash. Brush it gently over the top of each lattice crust and sprinkle with a pinch of cinnamon if you'd like. Bake for 25 to 30 minutes, until the crust turns golden brown and the filling starts bubbling around the edges.
Serve: Let them cool for just a few minutes, then drizzle with homemade salted caramel if you're using it. Serve warm with a scoop of vanilla ice cream melting over the top. These taste best fresh out of the oven, but you can store leftovers in the fridge for up to 2 days.
Substitutions and Variations
You can swap the Granny Smith or Honeycrisp apples for any firm baking apple like Braeburn or Pink Lady. If you don't have homemade Apple Pie Baked Apples, store-bought works in a pinch, just make sure it's cold. You can replace the granulated sugar with light brown sugar for a deeper, more caramel-like sweetness. For a fun twist, add a handful of chopped pecans or raisins to the filling. If you want to skip the lattice, you can just drape strips of dough over the top for a rustic look.
Equipment For Apple Pie Baked Apples
You'll need glass mixing bowls for prepping your ingredients, a medium saucepan for cooking the filling, and a rolling pin to roll out the Apple Pie Baked Apples. A pizza cutter makes slicing the dough strips super easy and neat. Use an 8-inch or 9-inch square baking pan or a 9-inch pie dish to bake the apples. A whisk helps you make the egg wash, and a pastry brush lets you coat the crust evenly so it bakes up golden and beautiful.
Storage and Reheating Tips
Store any leftover baked Apple Pie Baked Apples in an airtight container in the fridge for up to 2 days. When you're ready to enjoy them again, warm them in a 350°F oven for about 10 minutes until heated through. You can also microwave individual apples for 30 to 45 seconds, though the crust won't stay as crisp. These really do taste best fresh, so try to enjoy them the same day if you can.
Serving Suggestions
Serve these warm with a big scoop of vanilla ice cream melting over the top and a drizzle of salted caramel. They're also wonderful with a dollop of freshly whipped cream or a spoonful of cinnamon whipped cream for extra coziness. If you want to make them even more indulgent, serve alongside a slice of The Best Lemon Blueberry Tart for a beautiful dessert spread. A mug of hot apple cider or spiced chai makes the perfect cozy pairing on a chilly evening.
Expert Tips
Make sure your Apple Pie Baked Apples stays cold throughout the entire process. If it starts getting too soft while you're working with it, pop it back in the fridge for a few minutes. When coring the apples, leave about half an inch at the bottom so the filling doesn't leak out during baking.
Don't overfill the apples or the filling will bubble over and make a mess. If your lattice strips are breaking, let the dough warm up for just a minute or two at room temperature. Brushing the egg wash on right before baking gives you that gorgeous golden color. For an extra touch, sprinkle a little coarse sugar on top along with the cinnamon.
FAQ
Should you cook your apples before putting them in pie?
For traditional Apple Pie Baked Apples, you don't always have to cook the apples first, but it does help remove excess moisture and concentrate the flavor. In this recipe, we cook one diced apple into a thick filling that goes inside the whole baked apples, which keeps everything perfectly tender and sweet. My mom always said cooking the filling first means no watery surprises later.
Which apples are best for baking apple pie?
Granny Smith apples are the classic choice because they hold their shape and have a tart flavor that balances the sugar beautifully. Honeycrisp, Braeburn, and Pink Lady apples also work really well since they stay firm and don't turn mushy. I like mixing tart and sweet varieties for the best flavor.
What apples are best for baked apples?
You want firm apples that won't collapse in the oven. Granny Smith, Honeycrisp, Braeburn, and Pink Lady are all great options for this baked apple recipe. Avoid softer apples like Red Delicious or McIntosh since they can get too mushy. Bigger apples work better because they give you more room for that delicious cinnamon filling.
Can you bake apples in the oven?
Absolutely! Baking apples in the oven is one of the easiest and most delicious ways to enjoy a warm apple dessert. You just core them, fill them with your favorite mixture, and bake until they're tender and golden. These Apple Pie Baked Apples are a perfect example, and they make your whole kitchen smell amazing. Liam once asked if we could bake apples every single day after school, and honestly, I didn't blame him.
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Apple Pie Baked Apples
Ingredients
Method
- Prepare the homemade pie crust and chill it for at least 2 hours.
- In a small bowl, dissolve the cornstarch in warm water until smooth. Set aside.
- Peel and dice one apple, then cook it with the cornstarch mixture, cinnamon, and sugar in a medium saucepan over medium heat. Stir constantly for 5 minutes.
- Lower the heat and let the mixture simmer for 5 minutes. Remove from heat and stir in vanilla extract. Let the filling cool for 20 minutes.
- Roll out the pie dough on a floured surface, turning the dough a quarter turn after each roll until you reach a 10-11 inch diameter. Cut the dough into quarters, then into ¼-inch strips.
- Chill the dough strips in the fridge until ready to assemble.
- Preheat oven to 375°F (191°C).
- Slice the tops off the apples and remove the cores using a spoon or melon baller. Spoon the prepared filling into the apples.
- Place 3-4 dough strips over each apple. Weave additional dough strips over and under to form a lattice pattern on top of each apple.
- Trim excess dough around the edges using a paring knife.
- Place the apples in a baking pan. Whisk together the egg and milk, then lightly brush the tops of the apples with the egg wash. Sprinkle with cinnamon if desired.
- Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.
- Drizzle with salted caramel sauce if desired. Serve warm, preferably with vanilla ice cream.
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