Apple Pie Inside an Apple

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Apple Pie Inside an Apple
  • Prep 30 min
  • Total 60 min
  • Servings 6
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This clever serving idea makes the most of the fall harvest of apples, and is easy to prepare using Pillsbury refrigerated pie crust.
By Paula Jones
Created Jun 22, 2012


  • 6 Braeburn apples
  • Juice of 1/2 a lemon (1 to 1 1/2 tablespoons)
  • 1 1/2 cups canned apple pie filling
  • 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 1 egg beaten with 1 tablespoon water


  • 1
    Heat oven to 375°F. Line baking pan with sides with silicone baking mat.
  • 2
    Cut tops off apples. Using spoon, hollow out apples, leaving approximately 1/2-inch shell. Squeeze lemon juice into each apple as it’s hollowed out to prevent discoloration.
  • 3
    Place apples on baking pan. Spoon 1/4 cup apple pie filling into each apple.
  • 4
    Unroll pie crust on work surface. Using decorative cookie cutter (we used 4x2-inch heart-shaped cookie cutter), cut 6 shapes out of crust. Cut a small opening in each to allow for venting.
  • 5
    Place cutouts on apples. Using a pastry brush, brush each with egg wash.
  • 6
    Bake about 30 minutes or until crust is golden and apples are tender. Cool about 15 minutes.

Tips from the Betty Crocker Kitchens

  • tip 1
    Recipe can easily be doubled or tripled.
  • tip 2
    Substitute puff pastry for refrigerated pie crust.


Nutrition Facts are not available for this recipe
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