My apple pie baked beans use a full can of apple pie filling with bacon, smoky barbecue sauce, mustard and cider vinegar. They bake uncovered until the sauce reduces, with a final addition of vinegar to keep the beans from becoming too sweet.
Baked Beans with Apple Pie Filling and Bacon
These apple pie baked beans have been hanging around in one of my recipe journals for almost two decades. I finally finished them with bacon, apple pie filling and a smoky, tangy sauce that reduces right in the cast-iron skillet.
Eighteen years ago, I was getting ready to leave Northern California for Oregon. I had already bought the land where I would eventually plant my vineyard, and for close to a year, I had been going back and forth between the two places. Once the kids were finally out of school and it was time to make the move for good, I started doing what we all do before packing up a kitchen, trying to use up everything I possibly could.
I was cleaning out the pantry and freezer, challenging myself to my own little episodes of Chopped. I’d pull out a few things and think, okay, what the heck am I going to make with this? There were some winners and losers. One day, it was a can of apple pie filling and baked beans.
I knew I wasn’t going to make an apple pie in the middle of a move. So I started messing around with the two of them, adding a few things, tasting, changing it, and eventually ending up with a decent combo. It wasn’t finished yet.
I wrote it down with a few tasting notes and ideas to try the next time I came back to it. I did that here and there over the years. It’s taken me an absurd amount of time to finally finish the recipe, but now it’s right.
The apple pie filling adds both the apples and their sweet sauce, while bacon, browned onion, smoky barbecue sauce, mustard, Worcestershire, cayenne and cider vinegar keep it on the savory side.
They’re really good with burgers, barbecue, football food, fall parties or anything else that tastes good with a big skillet of baked beans. My favorite way to eat them is still spooned over a hot baked potato.
The Decisions Behind This Recipe
- I use the full can of apple pie filling on purpose. The apple slices give the baked beans real pieces of apple throughout the beans, while the thickened sauce from the filling becomes part of the bean sauce. I do cut any large apple slices into bite-size pieces first so the apple distributes more evenly instead of leaving a bunch of oversized slices in the skillet.
- I don’t drain the canned baked beans because their sauce becomes part of the finished sauce. Between the sauce from the baked beans, apple pie filling, barbecue sauce, mustard, Worcestershire and vinegar, there’s a lot of liquid going into the skillet, which is why I bake the beans uncovered. The oven time is reducing the sauce, not cooking the beans until tender.
- The bacon gets rendered first, then I pour off the excess and leave about 2 tablespoons of bacon drippings in the skillet. That gives me enough fat to brown the onion and loosen the browned bacon bits from the skillet without leaving all of the rendered fat in the finished beans.
- I found that adding the apple cider vinegar at two different points made a difference. One tablespoon goes into the sauce before baking, while the second is stirred in after the beans come out of the oven. The first tablespoon cooks into the sauce, while the acidity from the second stays more noticeable because it goes in after baking.
- The other thing I learned with these is not to wait for the sauce to reach its final consistency while the skillet is still in the oven. I take the beans out of the oven when the sauce has reduced and they’re bubbling around the edges, but still look looser than I ultimately want them. They continue to thicken during the 10-minute rest, and baking them until the sauce looks thick enough to serve takes them too far.
Ingredients
- Bacon – This gives the beans smoky, salty flavor, and I use some of the rendered bacon fat to cook the onion.
- Yellow onion – Finely dice it so it softens as it browns in the bacon drippings and distributes throughout the beans.
- All-purpose seasoning rub – I use Kinder’s All Purpose Seasoning. Another all-purpose seasoning is fine too, but check the salt level because blends vary quite a bit from brand to brand.
- Cayenne pepper – Adds heat without bringing in another sauce or changing the consistency of the beans.
- Smoky barbecue sauce – I use Kinder’s Hickory Brown Sugar BBQ Sauce. You can use another barbecue sauce, but pay attention to how sweet and smoky it is since both will affect the finished beans.
- Yellow mustard – Use prepared yellow mustard, not mustard powder. Its acidity helps with the sweetness from the baked beans, apple pie filling and barbecue sauce.
- Worcestershire sauce – Adds savory depth to a sauce that already has lots of sweetness coming from the beans, barbecue sauce and pie filling.
- Apple cider vinegar – The two tablespoons are divided, with half stirred into the sauce before baking and the other half added after the beans come out of the oven.
- Original baked beans – Use two 28-ounce cans and don’t drain them. I like an original-style baked bean instead of maple, bourbon, bacon or another heavily flavored variety because there are already a lot of other flavors going into the skillet.
- Apple pie filling – Use one 21-ounce can, including the apples and all of their sauce. If the apple slices are large, cut them into bite-size pieces before adding them to the beans.
- Salt – Taste before adding any. The bacon, seasoning rub, canned beans, barbecue sauce and Worcestershire all contribute salt already.
How to Make Apple Pie Baked Beans
Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.
- Step One (prep the apple pie filling)
Preheat the oven to 350°F. Take a look at the apples in the pie filling and cut any really large slices into bite-size pieces before adding them to the beans. I still want obvious slices of apple in the beans, just not one giant slice landing in somebody’s serving while everyone else gets none. - Step Two (cook the bacon)
Add the chopped bacon to a 12-inch cast-iron skillet and cook over medium heat for 8 to 10 minutes, stirring occasionally, until the bacon is browned and the fat has rendered. Transfer the bacon to a plate with a slotted spoon, then pour off the extra fat, leaving about 2 tablespoons in the skillet. - Step Three (cook the onion and seasonings)
Add the onion to the bacon fat and cook for 5 to 7 minutes, stirring occasionally, until softened and lightly browned. Scrape up the browned bacon bits from the bottom of the skillet while the onion cooks. Stir in the seasoning rub and cayenne and cook for about 30 seconds, stirring constantly, until fragrant. - Step Four (add the beans and apple pie filling)
Stir in the barbecue sauce, yellow mustard, Worcestershire sauce and 1 tablespoon of the apple cider vinegar. Add the undrained baked beans, apple pie filling and cooked bacon, then fold everything together until the apples and bacon are distributed throughout without beating up the beans. - Step Five (bake the beans)
Transfer the skillet to the oven and bake uncovered for 45 to 55 minutes. If your skillet can’t go in the oven, move everything to a 9 x 13-inch baking dish first. The beans are ready when the sauce has reduced and thickened and you can see it bubbling around the edges. They should still look looser than you ultimately want them, so don’t keep baking until the sauce reaches its final consistency. - Step Six (finish and rest)
Stir in the remaining 1 tablespoon apple cider vinegar as soon as the beans come out of the oven. Taste before adding salt because there’s already quite a bit coming from the bacon, seasoning, beans, barbecue sauce and Worcestershire. Let the beans sit for 10 minutes before serving. The sauce will keep thickening while they rest.
Recipe Tips
- Check the label if you’re changing brands of baked beans. Sugar and sodium can vary quite a bit between brands, even when they’re labeled original, so taste the finished beans before deciding they need more salt or acidity.
- Watch the sauce during the last 10 minutes of baking. Different brands of baked beans and apple pie filling have different amounts of sauce, so one skillet may need closer to 45 minutes while another needs the full 55.
- If the sauce is still too loose after the 10-minute rest, return the skillet to the oven for another 5 to 10 minutes uncovered. I prefer that to reducing them on the stovetop, where the bottom can thicken much faster than the rest.
- Remember that cast iron stays hot after it leaves the oven. If the beans are already very close to the consistency you want, the hot skillet and 10-minute rest will continue changing the sauce even though the beans are no longer baking.
- Taste your barbecue sauce before adding it, especially if you aren’t using the same one I did. Some are considerably sweeter than others, which is more noticeable in this recipe because the baked beans and apple pie filling already contain sugar.
- If you’re starting with a 16-ounce package of bacon, you’ll have about 4 ounces left. To freeze individual strips, lay them separately on a parchment-lined plate or baking sheet and freeze until firm, then transfer them to a freezer bag so you can pull out one or two at a time. You can also chop the raw bacon before freezing and store it in a thin layer in a freezer bag, which makes it easy to take out a small amount for scrambled eggs. If you’d rather use it, my chipotle jalapeño popper stuffed salmon rolls use four slices, while my deviled egg pasta salad calls for three, but four certainly won’t hurt.
Storage and Reheating
- Let the beans cool, then store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce will thicken once chilled, which is normal.
- For a single serving, I’d reheat them in the microwave until hot, stirring once or twice. For a larger amount, put them in a covered baking dish and reheat at 325°F (165°C) until warmed through. If the sauce has become much thicker than you want, stir in a small splash of water before reheating.
- Freeze the cooled beans in an airtight freezer-safe container for up to 2 months. Thaw them overnight in the refrigerator before reheating. The apples will be softer after freezing and thawing, but that isn’t a problem for me in baked beans. Stir everything well as it reheats and add a small splash of water if the sauce needs loosening.
- These are good leftovers because they don’t have to stay a side dish. Spoon them over a baked potato, serve them with sausages or sheet pan pork chops, or put them next to a savory cornbread and call dinner done.
FAQs
- Should I drain the baked beans?
No. The sauce from the canned baked beans stays in the recipe and becomes part of the finished sauce as everything reduces in the oven. - Do Apple Pie Baked Beans taste like dessert?
No. You definitely taste the apple, and there’s sweetness, but the bacon, onion, smoky barbecue sauce, mustard, Worcestershire, cayenne and cider vinegar keep them savory. - Can I use fresh apples instead of apple pie filling?
No. The pie filling adds both cooked apples, sweetness and the thickened sauce surrounding them, so fresh apples change both the texture and the amount of liquid in the recipe. They are not a direct substitute. - Can I use a different flavor of canned baked beans?
You can, but it will change the finished flavor. I use original baked beans because maple, bourbon, brown sugar or barbecue varieties may add more sweetness or seasoning than you want once the apple pie filling and barbecue sauce go in. - How do I know when the baked beans are done?
The sauce should be visibly reduced, with bubbling around the perimeter of the skillet. They should still look slightly looser than you want to serve them because the sauce continues to thicken during the 10-minute rest. - Can I make Apple Pie Baked Beans ahead of time?
Yes. Make them through baking, cool and refrigerate for up to 2 days before serving, then reheat. If the sauce has thickened substantially in the refrigerator, add a small splash of water before reheating. - Can I make these in a 9 x 13-inch baking dish instead of a skillet?
Yes. Cook the bacon, onion, seasonings and sauce in a skillet on the stovetop, add the beans, apple pie filling and bacon, then transfer everything to a 9 x 13-inch (23 x 33 cm) baking dish. Bake uncovered as directed. - Can I make Apple Pie Baked Beans in a slow cooker?
I developed this recipe for the oven and haven’t tested it in a slow cooker. The uncovered baking time allows moisture to evaporate and the sauce to reduce, so I wouldn’t expect the consistency to be the same in a covered slow cooker. I’d expect the sauce to stay much looser. And you’ll still need to cook the bacon and onion on the stove and bloom the spices.
From My Kitchen Notes
Small observations from the margins.
- I’ve noticed the thing I keep coming back to is usually trying to tell me something.
- Distance doesn’t always mean something has gone away.
- I’ve learned not to mistake sweetness for balance.
- I don’t mind giving something time. I do mind acting like time is the same thing as progress. That’s when I let go.
- A part you add at the end can change everything.
- Sometimes the part that seemed strange at first is the reason it works.
- I’ve gotten better at noticing the difference between things that need more time and others that require someone to do something.
- History never earns anything by itself. What’s important is what I do with it now.
- Eventually, something has to move from memory into real life or stay where it is.
When I Use Apple Pie Filling the Expected Way
- Apple Pie French Toast Casserole – Apple pie filling, French toast, overnight prep.
- Snickerdoodle Apple Cobbler – Apple pie filling, toffee, snickerdoodle crust.
- Apple Spice Dump Cake – Apple pie filling, warm spices, cake topping.
- Easy Apple Crisp – Apple pie filling, buttery oats, warm spices.
This post may contain affiliate links. Please read my disclosure policy.
Apple Pie Baked Beans
Apple Pie Baked Beans are made with a full can of apple pie filling, bacon, smoky barbecue sauce, mustard and cider vinegar, then baked uncovered until the sauce reduces and thickens.
Servings: 10
Calories: 460kcal
Equipment
- cast iron skillet 12" (30 cm). Cooks the bacon and onion on the stovetop and goes directly into the oven for baking the beans.
- slotted spoon Removes the cooked bacon while leaving the rendered fat in the skillet.
- Cutting board Provides a surface for prepping the bacon, onion and apple pieces.
- Chef's knife Chops the bacon and onion and cuts any large apple slices into bite-size pieces.
- measuring cups and spoons Measures the seasonings, barbecue sauce and other larger-volume ingredients.
- baking dish 9x13 (23x33 cm) (optionsal) An alternative for baking the beans if a cast-iron or other oven-safe skillet isn't available.
Ingredients
- 1 (21 oz / 595 g) apple pie filling
- 12 oz (340 g) bacon chopped
- 1 medium yellow onion finely diced
- 1 tbsp (12 g) all-purpose seasoning rub
- ¼ tsp (0.5 g) cayenne pepper
- ½ cup (120 ml) smoky barbecue sauce
- 2 tbsps (30 ml) yellow mustard
- 1 tbsp (15 ml) Worcestershire sauce
- 2 tbsps (30 ml) apple cider vinegar divided
- 2 (28 oz / 1.59 kg total) cans original baked beans undrained
- salt to taste
Instructions
- Preheat the oven to 350°F (175°C). Cut any large apple slices in the apple pie filling into bite-size pieces so they distribute evenly throughout the baked beans.1 (21 oz / 595 g) apple pie filling
- Cook the bacon in a 12-inch (30 cm) cast-iron skillet over medium heat for 8 to 10 minutes, stirring occasionally, until the fat has rendered and the bacon is browned.12 oz (340 g) bacon
- Using a slotted spoon, transfer the bacon to a plate. Carefully pour off the excess bacon fat, leaving about 2 tablespoons (30 ml) in the skillet.
- Add the onion and cook over medium heat for 5 to 7 minutes, stirring occasionally, until softened and lightly browned. Scrape up the browned bacon bits from the bottom of the skillet as the onion cooks.1 medium yellow onion
- Add the all-purpose seasoning rub and cayenne pepper. Cook for 30 seconds, stirring constantly, until fragrant.1 tbsp (12 g) all-purpose seasoning rub, ¼ tsp (0.5 g) cayenne pepper
- Stir in the barbecue sauce, yellow mustard, Worcestershire sauce and 1 tablespoon (15 ml) of the apple cider vinegar.½ cup (120 ml) smoky barbecue sauce, 2 tbsps (30 ml) yellow mustard, 1 tbsp (15 ml) Worcestershire sauce, 2 tbsps (30 ml) apple cider vinegar
- Add the undrained baked beans, apple pie filling and cooked bacon. Fold until the apples, bacon and beans are evenly distributed without breaking up the beans or apple pieces.2 (28 oz / 1.59 kg total) cans original baked beans
- Transfer the uncovered cast-iron skillet to the oven. If using a skillet that is not oven-safe, transfer the bean mixture to a 9 x 13-inch (23 x 33 cm) baking dish and bake uncovered.
- Bake for 45 to 55 minutes, until the sauce has reduced and thickened and the mixture is bubbling around the perimeter. The sauce should still look slightly loose when it comes out of the oven because it will continue to thicken as the beans rest.
- Remove from the oven and stir in the remaining 1 tablespoon (15 ml) apple cider vinegar. Taste before adding salt, since the bacon, seasoning rub, baked beans, barbecue sauce and Worcestershire sauce already contain salt.salt
- Let the baked beans rest for 10 minutes before serving to allow the sauce to thicken further.
Notes
- Use original baked beans and do not drain them. The canned sauce is part of the liquid that reduces during baking.
- Apple pie filling brands vary in the size of their apple slices. Cut larger slices into bite-size pieces before adding them to the beans for better distribution.
- Barbecue sauces vary considerably in sweetness and smoke. A smoky barbecue sauce works especially well with the apple and bacon in this recipe.
- Leave about 2 tablespoons of rendered bacon fat in the skillet for cooking the onion; discard the excess.
- The beans are intentionally baked uncovered, which allows excess moisture to evaporate and the sauce to reduce.
- Don't judge the final consistency immediately after baking. The sauce continues to thicken during the 10-minute rest.
- Taste before adding salt. Bacon, seasoning rub, canned baked beans, barbecue sauce and Worcestershire sauce can all contribute significant sodium.
- If the beans still seem too loose after resting, return them to the oven uncovered for about 10 minutes, then rest again before serving.
Nutrition
Nutrition Facts
Apple Pie Baked Beans
Amount Per Serving (240 g)
Calories 460
Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 6g38%
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 28mg9%
Sodium 1380mg60%
Potassium 590mg17%
Carbohydrates 67g22%
Fiber 8g33%
Sugar 41g46%
Protein 14g28%
Vitamin A 170IU3%
Vitamin C 4mg5%
Calcium 95mg10%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Have you made these Apple Pie Baked Beans? I’d love to hear how they turned out – leave a comment below and let me know.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Leave a Reply