Air Fryer Apple Pie Baked Apples (Lattice-Topped, 30 Min)

Imagine pulling a whole apple out of your air fryer — skin tender, a woven lattice crust gone deep gold on top, cinnamon filling bubbling up through the gaps. That’s what these air fryer apple pie baked apples are: an entire apple pie packed into the fruit itself, no pie dish and no pastry skills required, in about 30 minutes.

The trick is using the apple as its own crust-lined baking vessel. You core it, fill it with a quick stovetop cinnamon filling, lay pie crust strips across the top, and let the air fryer do what it does best — crisp the pastry fast while the apple steams tender underneath.

My kids go absolutely crazy for these. They love weaving the dough strips, and honestly, they look impressive enough to put in front of guests. I’ve made them every autumn weekend since I figured out the lattice, and once you try baked apples this way you won’t go back to heating a full oven for pie.

If you want the simpler, everyday version without pastry, my air fryer baked apples use a buttery brown sugar oat filling and are done in 20 minutes. This recipe is the dressed-up one — same whole-apple idea, but with a real pie crust on top.

Why You’ll Love This Recipe

• It’s a whole pie in one apple. Individual servings, no slicing, no pie plate to wash.
• Thirty minutes, start to finish. Faster than preheating an oven for a traditional air fryer apple pie.
• The filling is four pantry ingredients. Cinnamon, sugar, vanilla, cornstarch.
• Store-bought crust works perfectly. Homemade is lovely if you have it, but refrigerated crust is what I reach for.
• Easy to make gluten-free. Swap in a GF pie crust and nothing else changes.

Ingredients Needed

Full measurements are in the recipe card below.

• Prepared pie crust: refrigerated store-bought or homemade both work. Keep it in the fridge right up until the moment you cut it.
• Medium apples: five total, one diced into the filling and four cored and stuffed. Granny Smith or Honeycrisp are the ones to reach for.
• Cornstarch: thickens the filling so it stays put instead of running out the bottom of the apple.
• Cold water: for the cornstarch slurry. It has to be cold; warm water makes it clump.
• Ground cinnamon: the backbone of the whole filling.
• Granulated sugar: sweetens the filling, and mixed with a pinch of cinnamon it dusts the crust.
• Pure vanilla extract: rounds out the spice and keeps the filling from tasting flat.
• Large egg and milk: whisked together into an egg wash. This is what turns the lattice glossy and deep gold. The milk isn’t going anywhere near the filling.
• Optional for serving:vanilla ice cream, whipped cream, or caramel sauce.

How to Make Air Fryer Apple Pie Baked Apples

Step 1: Make the filling. Stir the cornstarch into the cold water until smooth. Dice one apple and add it to a saucepan over medium-low heat along with the cornstarch slurry, cinnamon, sugar, and vanilla. Simmer 2–3 minutes, until it thickens enough to coat a spoon. Take it off the heat and let it cool slightly.

Step 2: Cut the crust strips. On a lightly floured surface, roll out the cold pie crust and slice it into strips about ⅓ inch wide with a pizza cutter. Preheat the air fryer to 320°F for 5 minutes.

Step 3: Core the apples. Slice the tops off the four remaining apples. Scoop out the core and seeds with a melon baller or a sturdy spoon, leaving at least ¼ inch of flesh across the bottom so the filling has something to sit in. Fill each cavity — level with the rim, not heaped.

Step 4: Add the lattice. Lay crust strips across each apple, either straight across or woven. Trim the overhang. Whisk the egg and milk together, brush the tops, and sprinkle with cinnamon sugar.

Step 5: Air fry. Place the apples in the basket, standing upright, and cook at 320°F for 10–15 minutes, until the crust is deep gold and you can see the filling bubbling. Start checking at 10 minutes — apple size and air fryer models both vary.

Step 6: Serve warm. These are best straight out of the basket while the crust is still crisp.

Pro Tips for Perfect Baked Apples

• Keep the dough cold. Warm crust tears when you lift the strips and shrinks as it cooks. If it softens while you’re working, put it back in the fridge for five minutes.
• Don’t overfill. The filling expands as it heats. A level cavity is plenty — a heaping one bubbles over and welds itself to the basket.
• Judge by color, not the clock. Pale crust means underdone. You want deep gold. Large apples may need 3–5 minutes past the range.
• Use a melon baller. It gives you far more control than a spoon and leaves a clean, even cavity with an intact base.
• Change up the filling. A pinch of nutmeg or allspice, a spoonful of raisins, or a handful of roasted pecans all work.

The Best Apples for This Recipe

Firmness matters more than sweetness here, because the apple has to hold its shape for 15 minutes while acting as a container.

Granny Smith is my first choice — tart, dense, and it stays structurally sound. Honeycrisp is the second, sweeter but still firm enough. Braeburn and Pink Lady also work well.

Skip McIntosh, Red Delicious, and Gala. They break down and you’ll end up with applesauce inside a collapsed shell.

Storing and Reheating

• Refrigerate: Cool completely, then store in an airtight container up to 3 days.
• Freeze: Wrap each apple individually in plastic wrap, then bag. Up to 3 months.
• Reheat: Air fry at 350°F for 5–7 minutes from the fridge, or 10–12 from frozen. The crust crisps right back up, which is the whole argument for reheating these in the air fryer instead of the microwave.

What to Serve With Them

A scoop of homemade vanilla bean ice cream against the hot apple is the classic move, and it’s classic for a reason. A drizzle of caramel sauce takes it further. For crunch, scatter candied walnuts or honey roasted walnuts over the top.

If you’d rather keep it lighter, a spoonful of plain Greek yogurt cuts the sweetness nicely. And a mug of hot cider or chai alongside makes it feel like a proper fall dessert course.

Frequently Asked Questions

What are the best apples for baking in the air fryer?

Granny Smith and Honeycrisp. Both are firm enough to hold their shape through cooking and tart enough to balance the sweet filling. Softer varieties like McIntosh turn mushy and collapse.

Can I make the filling ahead of time?

Yes. The filling keeps in an airtight container in the fridge for up to a day. Assemble and air fry just before serving so the crust is fresh.

Can I make this without an air fryer?

Yes. Bake the assembled apples at 350°F for 20–25 minutes, until fork-tender and the crust is golden. The air fryer browns the lattice faster and more evenly, but the oven version works.

How do I stop the filling from leaking out?

Two things. Leave a solid base of at least ¼ inch when you core, so there’s no hole in the bottom. And fill level with the rim rather than heaping — the filling expands as it heats.

Can I use canned apple pie filling instead?

You can. Skip Step 1 entirely and spoon 2–3 tablespoons of canned filling into each apple. Chop any large pieces first so they sit flat. The result is softer and sweeter than the homemade version.

Can I use pears instead of apples?

Yes. Firm pears like Bosc work well. Cut the cook time by 2–3 minutes and check early — pears soften faster than apples.

Do I peel the apples?

No. The skin is what holds everything together. It softens as it cooks and is easy to eat through with a spoon.

More Apple Recipes to Try

If this one’s a hit, these are the ones I’d point you to next:

• Air Fryer Baked Apples — the crustless version, with a brown sugar oat crumble, ready in 20 minutes
• Easy Air Fryer Apple Pie From Scratch — when you do want the full pie, crust and all
• Air Fryer Apple Pie Egg Rolls — the handheld, extra-crispy take on the same flavors
• Air Fryer Apple Pie Baked Oatmeal — apple pie for breakfast, no argument from me
• Air Fryer Apple Pie Crescent Rolls — the fastest apple dessert on the site
• Air Fryer Apple Turnovers — flaky, folded, and freezer-friendly
• Air Fryer Apple Fries — cinnamon-sugar apple sticks the kids inhale
• Instant Pot Apple Crisp — eight minutes under pressure
• Air Fryer Apple Chips — for when you want the snack, not the dessert

You can browse every air fryer recipe on the site, or head straight to the dessert section.