Baked Caramel Apple Pies

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It’s almost caramel apple season folks, which in my opinion, is waaaay superior than pumpkin spice season, which unfortunately overlaps, and often overshadows, the amazingness that is the caramel apple’s prime time to shine as the summer ends and fall begins.

As I recently only discovered how much I love apple pie, I’m still learning all of the fun new ways to prepare it. This time around, I decided to create a new spin on baked apple apple pie by filling the apples with a caramel and oats filling instead of the traditional cinnamon apple pie filling.

Using some of Marzetti’s old fashioned caramel dip, a premade pie crust, and a few apples, this dessert is dangerously simple and actually surprisingly simple with one essential tool: the melon baller.

A melon baller is the perfect utensil to use when it comes to removing the core and inside of the apple. You’ll be shocked with out easily the apple scoops right out of the skin!

Make sure you brush the inside of the apple with some lemon juice too, to prevent the apple from prematurely browning.

Scrape out the apple’s inside until there is an eighth of an inch of apple left on the skin. Take care not to get too close to the skin while scooping out the apple so you don’t accidentally cut through the paper-thin apple skin.

Toss the apple bits in some lemon juice and set aside.

Melt the butter and combine it with the oats in a small bowl. Then stir in the caramel dipping sauce until the butter is completely incorporated.

Add in the apple insides and gently fold the apples into the caramel sauce until it’s all evenly covered.

Set the filling aside to chill, then roll out the pie crust. Pro tip: use a pizza cutter to make even slices through the pie crust, all about 1/2 inch thick.

Use the small end pieces to reinforce the bottom of the apples, especially if a hole was formed anywhere, you maybe got too close to the skin or cut through in a spot, or if the core of the apple went all the way through and left a small hole in the bottom.

Weave the remaining pieces of pie crust together to form two separate pie toppers. Spoon in the caramel apple filling into each apple cavity.

Drape the pie crust weaves over the tops of each apple, gently pressing it to the sides to seal it against the apples.

Brush the top of each apple with an egg wash, then pop into the oven to bake for 20-25 minutes.

You can trim the edges of the pie crust to fit over the filling, or leave the edges rough for an authentic, deliciously rustic feel.

I sprinkled my baked apples with cinnamon, but powdered sugar, or even pumpkin spice if you are daring, will work too.

These apples are incredible served warm, but the cold leftovers (if any survive) are just as delectable served alongside some vanilla ice cream.


Baked Caramel Apple Pies

The Starving Chef
I decided to create a new spin on baked apple apple pie by filling the apples with a caramel and oats filling instead of the traditional cinnamon apple pie filling.
Prep Time 20 minutes
Cook Time 20 minutes
Cool Time 10 minutes
Total Time 50 minutes
Course Dessert, Fall
Cuisine American, Fall Foods, Pie
Servings 2 apples



  • 2 apples your favorite variety
  • ½ cup caramel dip
  • 5 tablespoons butter melted
  • ½ cup oats
  • 1 premade pie crust
  • 1 teaspoon lemon juice for brushing
  • 1 egg + 1 tablespoon water
  • ¼ teaspoon salt
  • ¼ teaspoon cinnamon


  • Preheat the oven to 375°F. Slice off the top 1/2 inch of two apples. Chop up the leftover top. Use a melon baller to scoop out the core of the apple. Then use the melon baller to remove the rest of the inside of the apple flesh, leaving about 1/8 of an inch remaining attached to the skin. Toss the apple insides with lemon juice, and brush the juice along the inside of the apple to prevent browning.
  • Unroll the pie crust and use a pizza cutter to create 1/2 inch wide strips. Weave the strips into squares approximately 4×4 inches wide.
  • In a small bowl, melt the butter. Stir in the oats until covered in butter, followed by the caramel sauce. Stir until completely incorporated. Add the apple insides and gently fold the apples into the caramel sauce. When cooled, spoon the filling into each apple.
  • Place the weaved pie crust onto the tops of each apple, pressing gently to the sides of the apple to seal in the filling. Combine the egg and tablespoon of water in a small bowl, then brush the egg wash onto the top of the apple's pie crusts.
  • Put the apples on a baking sheet and bake for 20-25 minutes, or until the tops of the crust are nice and golden brown. Sprinkle with cinnamon or powdered sugar. Let cool for 10 minutes and serve, or chill completely and serve with ice cream. Enjoy!
Keyword apples, caramel, cinnamon, pie crust
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