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.

Course Side Dish

Cuisine American

Keyword apple pie baked beans, bacon baked beans, baked beans with apple pie filling, baked beans with apples, barbecue baked beans

Prep Time 15

Cook Time 1 10

Total Time 1 25

Servings

Calories 460kcal

Author Cathy Pollak

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.

If you’re making these Apple Pie Baked Beans, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

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Nutrition