Apple Pie With Canned Apple Pie Filling

5 from 1 vote

Apple Pie With Canned Apple Pie Filling

Apple pie with canned pie filling? Yep! and it tastes incredible. Learn the shortcuts, flavor hacks, and tips to make it taste straight from scratch.

Prep Time15

Cook Time59

Total Time1 14

Course: Dessert

Cuisine: American, Southern

Servings:

Calories: 278kcal

Author: Maureen Celestine

Equipment

9 inch pie pan
Medium bowl
pastry cutter
baking sheet

Ingredients

2 store-bought pie crusts softened at room temperature (plus 1, see Note 1)
egg wash 1 large egg beaten with 1 tablespoon water
2 20 .oz canned apple pie filling
1 tart apple peeled, sliced thinly, Optional
2 tablespoons packed brown sugar
3 teaspoons freshly squeezed lemon juice from 1 large lemon
2 tablespoons corn starch
1 teaspoon ground cinnamon
½ teaspoons each of ground ginger, allspice
Pinch of salt
¼ cup butter cut into small cubes
Cinnamon sugar to sprinkle (granulated sugar with cinnamon) optional

Instructions

Heat oven to 400°F degrees F. Place the softened pie crust over a 9” pie pan. Prick the bottom and sides with a fork; be careful not to poke through.
2 store-bought pie crusts
Transfer the pan into the freezer for 15 minutes. Remove the pan from the freezer and place a pie weight over the frozen crust (you can use dry beans or rice).
Bake for 15-18 minutes or until light brown, then remove the weight.
Brush the bottoms and sides with egg wash, return them to the oven, and bake for 3 minutes.
Remove from heat and set aside to cool slightly.
egg wash
Meanwhile, cut the second crust into 1-inch wide strips (I used two 9 inch rounds to achieve my look). Place on a sheet pan or ziplock bag and refrigerate while you make the filling.
In a medium bowl, combine the apple pie filling, fresh apples (if using), brown sugar, lemon juice, cornstarch, cinnamon, ginger, allspice, and salt.
2 20 .oz canned apple pie filling, 1 tart apple, 2 tablespoons packed brown sugar, 3 teaspoons freshly squeezed lemon juice, 2 tablespoons corn starch, 1 teaspoon ground cinnamon, ½ teaspoons each of ground ginger, allspice, Pinch of salt
Spoon the filling into the prepared pie pan, and top with the cubed cold butter.
¼ cup butter
Arrange the strips in a lattice style over filling, making sure to use the longer strips for the center of the pie. Trim and seal the edges (use wet finger to press the edges to seal it or crimp the edges with a for or decorate with more cut-out fall foliage.
Brush all over the top crust. (Optional) Sprinkle the top with cinnamon sugar. This yields a golden crinkled top.
Cinnamon sugar to sprinkle
Place the pie pan over a baking sheet to trap any juice. Bake for 40-45 minutes or until the top is golden brown and the juice begins to bubble.
Let it rest for 2 hours before slicing (yes, the wait is worth it, as this will help you get clean slices). Serve with vanilla ice cream. Store leftovers at room temperature for up to 3 days.
Please refer to the body of the posts for more useful cooking tips, process shots, and serving options.

Notes

Use two 9-inch pie crusts from the store to make the base. The Pillsbury pie crust is buttery and flakes easily because it is thin. To prevent a soggy bottom, double the crust and roll it out slightly. This method also adds a nice overhang, so if the crust shrinks during baking, you won’t lose the edges.
If you are going for a more elaborate lattice, use an extra sheet (plus the one mentioned on the recipe card).
No time to make a lattice? Cover the top of the pie with a whole 9’’ round, crimp or fold the edges. Vent with a few slits.
Don’t brush the edges with egg wash, as this might cause the dough to brown too soon. If the edges begin to brown while the top isn’t, cover the edges with a pie shield or aluminum foil.

Nutrition