Yes, you can make an apple pie with canned apple pie filling and premade crust that genuinely tastes good and looks homemade (and beautiful!). I'll also show you a few easy, no-skill-required ways to decorate the top crust if you want to make your pie extra pretty.
If you have extra apple pie filling, use it up in an Easy Cake Mix Apple Pie Coffee Cake or layer it into this Heaven on Earth Cake angel food dessert.
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Jump to:
- 🎥Watch the Video!
- ❤️At a Glance: Apple Pie Using Canned Filling
- 🍎Ingredients
- 🥣How to Make Easy Canned Apple Pie: Step-by-Step
- 🥧Easy Decorative Pie Crust Ideas
- 🍋How to Dress Up Canned Apple Pie Filling & Store-Bought Pie Crust
- 🆘Canned Apple Pie Troubleshooting
- 🧊Storage, Freezing & Reheating Apple Pie
- ❓FAQs
- 😋More Easy Apple Recipes
- 💌Let's Stay in Touch
- 📖 Recipe
- Tips
- Decorative Crust Ideas
🎥Watch the Video!
❤️At a Glance: Apple Pie Using Canned Filling
- Beginner, busy, or just don't like to bake (but still want pie!)? Welcome. I've been expecting you :).
- No peeling, no chopping, no intimidating pie crust to make. Just a freshly baked apple pie that looks and tastes homemade.
- Make canned apple pie taste infinitely better with just a few simple ingredients.
- Want to make it pretty? I'll show you how to make an easy lattice crust and a few other ridiculously easy designs with store-bought pie crust. Totally optional!
The idea of baking a homemade apple pie for the first time can feel a little daunting. What with all the peeling, chopping, rolling dough--then not knowing whether it even tastes good until you cut into it!
I got you. That's exactly why I developed this recipe. Maybe you've been "voluntold" to bring the apple pie to Thanksgiving or your work Christmas party, and you're new to baking or just don't have time. Or you're just not that into baking.
I'm going to show you how to add richness and warmth to blah store-bought apple pie filling and give premade pie dough homemade flavor and a homespun look, with just a few simple ingredients and super-easy (I swear!) decorating tips.
🍎Ingredients
Please see the recipe card for the full list of ingredients.
- Pre-made pie crust. Refrigerated pie dough from the grocery store is a great time saver. I like Pillsbury. I have also had good results with Aldi, but it's a bit thinner, so watch baking times if you use it. You can make your own pie dough, too.
- Apple pie filling. I use cans of store-bought apple pie filling. I like Duncan Hines Comstock More Fruit and have also had good luck with Target and Aldi brands. Of course, you can also use homemade apple pie filling.
- Apple pie spice. Store-bought apple pie spice is convenient if you don't have a well-stocked spice cabinet. If you already have cinnamon, nutmeg, cardamom, ginger, and allspice, you can just use those. See the exact amounts in the recipe card.
- Cayenne pepper. A tiny dash of cayenne or even black pepper adds depth and a little zip. Don't worry, it won't make it spicy!
- Cornstarch. The goo in canned apples is quite runny and doesn't thicken when baked. Cornstarch helps thicken the filling so it doesn't run all over when you cut into it.
- Fresh apple, optional. If desired, add one cup of fresh apple slices to the filling. I didn't include it in this recipe, but I've done it, and it's a great way to add texture to canned apple pie filling.
🥣How to Make Easy Canned Apple Pie: Step-by-Step
Step 1: Blind bake the pie crust. Press pie dough into a 9" metal or glass pie plate and tuck the edges under. Chill for 30 minutes.
Line the crust with foil and fill it with pie weights, dried beans, or uncooked rice. Bake at 375 for 25 minutes. Carefully remove the foil. Poke holes in the crust with a fork.
Bake for 8-10 more minutes or until the crust is light golden brown. Set aside to cool. Turn the oven temperature up to 425.
If you use a metal pie pan, it may brown faster. Check it early.
Step 2: Make the pie filling. In a large bowl, combine the apple pie filling, spices, and salt. Stir the cornstarch and brown sugar together in a small bowl. Add it to the apple mixture and stir until combined. Add the lemon juice and vanilla.
Step 3: Spoon pie filling into the crust. Cut the butter into small pieces and place it on top of the apple pie filling.
Step 4: Add the top pie crust. Unroll the top pie dough round onto the pie. Tuck the edges under the bottom crust and press them together. You can crimp them together with a fork or use your fingers to create a fluted edge. I use my left thumb and forefinger with my right forefinger knuckle. Cut slits into the top crust to vent.
Step 5: Brush with egg wash. In a small bowl, beat the egg with milk. Evenly brush the egg wash over the pie crust. Sprinkle the top crust with sugar, if desired.
Step 6: Bake and cool the pie. Place the pie plate on a baking sheet. Bake at 425 for 20 minutes.
Turn the oven down to 375 and bake for 60-70 more minutes, or until the filling is bubbly, the top crust is evenly dark golden brown, and the bottom crust is well browned.
Cover the edges of the crust with foil after 30 minutes, or as needed, to keep from burning.
Cool the pie completely on a wire rack for about 4 hours, up to overnight. This will allow the filling to set up so it won't ooze out of the pie when cut.
Serve cold, room temperature, or warmed up with a scoop of vanilla ice cream.
🥧Easy Decorative Pie Crust Ideas
Make your canned apple pie look ~fancy~ with these easy pie crust decoration ideas. Don't worry if it isn't perfect. A little wonkiness makes it look homemade, not like it came from a bakery.
Lattice Crust with Cutouts
Step 1: Cut out the lattice strips. Unroll the top pie dough round onto a lightly floured cutting board and cut it into eight equally sized strips. A pizza cutter and a ruler make this really easy!
Step 2: Use the 6 middle strips for the lattice, with the longer strips in the center and the shorter pieces on the ends.
Evenly space three strips vertically over the pie.
To make the top horizontal rows, fold the middle strip back, lay one strip down horizontally, then replace the middle vertical strip.
For the middle row, fold the first and third strips back, place one strip in the center, then unfold the first and third strips.
Make the bottom row the same way you made the top row.
Step 3: Tuck the ends of the strips under the bottom crust and around the edges. Crimp the dough with a fork around the circumference of the pie.
Step 4: Make cutouts with the remaining dough. Roll out the outer edge pieces of pie dough and cut them into small shapes with a knife or cookie cutter. Arrange cutouts on top of the pie.
Brush with egg wash, top with sugar, and bake as directed.
Cutout Top
Step 1: Use a cookie cutter or knife to cut out shapes in the top pie crust. Lay the crust on top of the pie filling and tuck the ends under the bottom crust. Use your fingers or a fork to crimp the edges together.
Step 2: Place the shapes on top of the pie crust. Cut additional slits to vent the crust. Brush with egg wash, top with sugar, and bake as directed.
Plaid Lattice with Cutouts
Step 1: Cut ⅔ of the pie dough into thick and thin strips. Weave them together into a plaid pattern. Tuck the ends under the bottom crust.
Step 2: Roll out the remaining dough, cut it into various-sized shapes, and place them on top of the plaid lattice. Brush with egg wash, top with sugar, and bake as directed.
🍋How to Dress Up Canned Apple Pie Filling & Store-Bought Pie Crust
These are my favorite little tricks for making canned filling and refrigerated pie dough taste and look more homemade. Pick and choose what works for you.
1. Make the Apple Pie Filling Taste Homemade
- Add apple pie spices for warmer flavor.
- Thicken the filling with cornstarch to keep it from being too runny.
- Add brown sugar, lemon juice, vanilla extract, and butter for brightness and richer flavor.
- Add fresh apples for more texture and fresh apple flavor.
Find all my tips and tricks to Make Apple Pie Filling Taste Better here.
2. Doctor Up the Refrigerated Pie Dough
- Sprinkle with turbinado sugar for crunch and sparkle.
- Blind bake the crust in a glass or metal pan to prevent a gummy bottom. Metal heats up quickly to sear the bottom crust, and glass lets you see when it's golden brown. The crust may brown more quickly in a metal pan. Check on it early to prevent overbrowning. I tested this pie without blind baking, and even after baking it for an hour and 40 minutes, the bottom crust was doughy.
- Weave a lattice crust for a classic homespun look.
- Make pie crust cutouts for an easy decorative touch.
- Use an egg wash for a glossy, golden finish.
🆘Canned Apple Pie Troubleshooting
- Filling is runny. To thicken runny canned pie filling, stir in some cornstarch before baking. If the pie is still baking, make sure it bakes until the center is bubbly.
- Bottom crust is doughy. Blind-bake the bottom crust until light golden brown before adding the filling. If you're mid-bake right now, try placing the pie on a preheated metal baking sheet on the lowest oven rack. Cover the top with foil to prevent overbrowning, then continue baking.
- Crust edges are getting too dark. Cover the edges with foil as needed. Start checking at about 30 minutes.
- Pie falls apart when sliced. Let it cool completely so it sets up properly. If it's completely cooled and still falling apart, scoop it over ice cream!
Leftover pie filling? If it didn't all fit into the pie shell, save the leftovers for a dessert topping. But first, activate and cook the cornstarch by warming it in a saucepan over medium heat with a tablespoon or two of water until bubbly and translucent.
🧊Storage, Freezing & Reheating Apple Pie
- Store cooled apple pie tightly covered in the refrigerator for about a week.
- To reheat, cover the pie with foil and place it on a baking sheet. Heat in a 350-degree oven for 15-20 minutes or until warmed to your liking.
- To freeze baked apple pie, wrap the completely cooled pie in a double layer of plastic wrap. Place in a freezer-safe container, freezer bag, or double layer of foil. Thaw overnight in the refrigerator.
❓FAQs
No, technically it's ready to use as-is. You don't even need to heat it up if you want to use it as a dessert topping straight from the can.
But to make apple pie filling taste better, add rich, homemade flavor with spices, flavor extracts, lemon juice, and fresh fruit. If the texture is too runny, thicken it with a mixture of cornstarch and sugar. Get all my tips to Make Apple Pie Filling Taste Better.
It takes about two hours to bake an apple pie with canned filling. The bottom crust blind-bakes for about 30 minutes, and the assembled pie bakes for about 90 more minutes.
To thicken pre-cooked apple pie filling without adding more liquid, add a mixture of sugar and cornstarch -- I use one tablespoon of each per 20 oz. can of filling. Combine sugar and cornstarch together in a small bowl, stir it into the filling, then pour it into the pie shell and bake.
😋More Easy Apple Recipes
💌Let's Stay in Touch
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📖 Recipe
Apple Pie with Canned Apple Pie Filling
Ingredients
Pie Crust
- 2 premade refrigerated pie dough rounds I use Pillsbury
- 1 beaten egg
- 1 tablespoon milk
- 1 tablespoon turbinado sugar, optional
Canned Apple Pie Filling
- 2 cans apple pie filling
- 2 teaspoons apple pie spice Or 1 teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon cardamom, ¼ teaspoon ginger, ⅛ teaspoon allspice
- 1 pinch cayenne pepper, optional
- ¼ teaspoon salt
- 2 tablespoons brown sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon butter
Instructions
- Press one pie dough round into a 9" pie plate. Tuck the edges of the crust under. Chill in the refrigerator for 30 minutes.
- Move an oven rack to the bottom position. Preheat the oven to 375 degrees.
- Line the crust with foil and fill it with pie weights, dried beans, or uncooked rice. Bake for 25 minutes. Carefully remove the foil. Poke holes in the crust with a fork. Bake for 8-10 more minutes or until the crust is light golden brown. Set aside to cool. Turn the oven up to 425.
- In a large bowl, combine the apple pie filling, spices, and saltCombine cornstarch and brown sugar in a small bowl. Stir into the apple mixture. Stir in the lemon juice and vanilla.
- Spoon the pie filling into the crust. Do not overfill, you might have some left over. Cut the butter into small pieces and place it on top of the apple filling.
- Unroll the other pie dough round onto the pie. Tuck the edges under the bottom crust and press them together. You can crimp them together with a fork or use your fingers to create a fluted edge. Cut slits into the top crust to vent.
- In a small bowl, beat the egg with milk. Evenly brush the egg wash over the pie crust. Sprinkle with sugar, if desired.
- Place the pie plate on a baking sheet to catch any juices that bubble over. Bake at 425 for 20 minutes. Turn the oven down to 375 and bake for 60-70 more minutes or until the filling is bubbly, the top crust is evenly dark golden brown, and the bottom crust is well-browned. Cover the edges of the crust with foil after 30 minutes, or as needed, to keep from burning.
- Cool the pie completely on a wire rack for about 4 hours before cutting.
Notes
Tips
- Optional step (not included in this recipe): Add fresh apple slices to the pie filling. They'll add flavor and texture and soften as they bake.
- If you have leftover pie filling, cook it to activate the cornstarch. Warm it in a saucepan over medium heat with a tablespoon or two of water until bubbly and translucent.
- Use a clear glass or metal pie dish. Metal heats up quickly, and glass lets you see when the bottom crust is golden brown. The crust may blind bake faster in a metal pan. Check it early.
- Cover the edges with foil as needed. Start checking at about 30 minutes.
Decorative Crust Ideas
Lattice Crust with Cutouts
- Cut out the lattice strips. Unroll the top pie dough round onto a lightly floured cutting board and cut it into eight equally sized strips. A pizza cutter and a ruler make this really easy!
- Use the 6 middle strips for the lattice, with the longer strips in the center and the shorter pieces on the ends.
- Arrange the lattice.
- Evenly space three strips vertically over the pie.
- To make the top horizontal rows, fold the middle strip back, lay one strip down horizontally, then replace the middle vertical strip.
- For the middle row, fold the first and third strips back, place one strip in the center, then unfold the first and third strips.
- Make the bottom row the same way you made the top row.
- Tuck the ends of the strips under the bottom crust and around the edges. Crimp the dough with a fork around the circumference of the pie.
- Make cutouts with the remaining dough. Roll out the outer edge pieces of pie dough and cut them into small shapes with a knife or cookie cutter. Arrange cutouts on top of the pie.
- Brush with egg wash, top with sugar, and bake as directed.
Cutout Top
- Use a cookie cutter or knife to cut out shapes in the top pie crust. Lay the crust on top of the pie filling and tuck the ends under the bottom crust. Use your fingers or a fork to crimp the edges together.
- Place the shapes on top of the pie crust. Cut additional slits to vent the crust.
- Brush with egg wash, top with sugar, and bake as directed.
Plaid Lattice with Cutouts
- Cut ⅔ of the pie dough into thick and thin strips. Weave them together into a plaid pattern. Tuck the ends under the bottom crust.
- Roll out the remaining dough, cut it into various-sized shapes, and place them on top of the plaid lattice.
- Brush with egg wash, top with sugar, and bake as directed.
Debbie says
Can I use apple pie spice to the canned apples? If so how much should I use? Also can I use a Marie Callender’s pie shell and a pillsbury pie crust (lattice style on top)?
Cara Lanz says
Hi, Debbie, yes, 2 tsp apple pie spice would be the equivalent to the cinnamon, nutmeg, cardamom, ginger, and allspice. And yes, a pre-made pie shell with Pillsbury dough for the lattice top should work just fine :). Cara
Kim says
Hi! I don't have cornstarch, can I leave out or substitute with something else?😬
Cara Lanz says
Hi, Kim, You can just leave it out. If your pie filling seems to be exceptionally thin, you could try a little flour, but it can taste a little gummy/floury.
Jackie says
How wide do you make the strips for lattice top? Thanks
Cara Lanz says
Hi, Jackie, they were about 1.25 inches. Cara
Jackie says
Can you use disposal pie pans? Making pie for bake sale.
Cara Lanz says
Hi, Jackie, that should work just fine. The baking time may be a bit different, so just keep an eye on it. Good luck with the bake sale! Cara
Evelyn says
Absolutely delicious. The crust kind of separated on the crimping but other than that, definitely will use this recipe from here on out!! Thank you!!
Cara Lanz says
Thank you for the nice note, Evelyn! I'm so glad you enjoyed it :). Cara
SCV says
I know you said it was optional for the cayenne pepper, but could you tell me what it does for the pie? I thought cayenne pepper was to add heat to your dishes. I have your pie in the oven right now but hubby said no cayenne pepper so I left it out. Thanks.
Cara Lanz says
Hi! Yes, of course -- just a touch of cayenne doesn't make it spicy or hot, by any means, but gives it subtle warmth and a little background zip, if that makes sense. I hope you enjoy the pie! Cara
Garfield Rupe says
Looks Delicious
Cara Lanz says
Thank you, I hope you enjoy it! Cara