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Apple Pie Baked Apples with a golden lattice crust, topped with a generous drizzle of caramel sauce, ready to be served as a warm, indulgent dessert.

Apple Pie Baked Apples

5 from 1 vote
A fun twist on classic apple pie, these baked apples are filled with gooey cinnamon filling and encased in a buttery pie crust.
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Prep Time 45 minutes
Cook Time 25 minutes
chill 2 hours
Total Time 3 hours 10 minutes
Servings: 4
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

  • ½ recipe homemade pie crust Chilled and ready for use
  • 1 teaspoon cornstarch For thickening the apple filling
  • 1 tablespoon warm water To dissolve the cornstarch
  • 5 large apples Granny Smith or Honeycrisp recommended, peeled and cored
  • 1 teaspoon ground cinnamon For flavoring the filling
  • ½ cup granulated sugar For the sweet filling
  • 1 teaspoon pure vanilla extract For enhanced flavor
  • 1 large egg For egg wash
  • 1 teaspoon milk For egg wash
  • Optional: homemade salted caramel sauce For drizzling

Method
 

  1. Prepare the homemade pie crust and chill it for at least 2 hours.
  2. In a small bowl, dissolve the cornstarch in warm water until smooth. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Chill the dough strips in the fridge until ready to assemble.
  7. Preheat oven to 375°F (191°C).
  8. Slice the tops off the apples and remove the cores using a spoon or melon baller. Spoon the prepared filling into the apples.
  9. 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.
  10. Trim excess dough around the edges using a paring knife.
  11. 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.
  12. Bake for 25-30 minutes, or until the crust is golden brown and the filling is bubbling.
  13. Drizzle with salted caramel sauce if desired. Serve warm, preferably with vanilla ice cream.

Notes

These apple pie baked apples are a comforting dessert, perfect for fall. The cinnamon-sugar filling paired with buttery pie crust and optional salted caramel make each bite irresistible.