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    Home » Recipes » Recipes

    Apple Pie with Canned Apple Pie Filling

    Published: Sep 26, 2023 · Modified: Dec 1, 2023 by Cara Lanz · As an Amazon Associate I earn from qualifying purchases.

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    Piece of canned apple pie on a white plate with an apple pie in the background.
    Eye level view of piece of apple pie with a bite taken out of it.
    Piece of canned apple pie on a white plate with an apple pie in the background.
    Eye level view of piece of apple pie with a bite taken out of it.

    With just a few pantry ingredients and simple tricks, you can make a beautiful, delicious Apple Pie with Canned Apple Pie Filling and store-bought crust you'll be proud to share with friends and family. 

    For more easy apple recipes, try Puff Pastry Mini Apple Pies, Apple Pie Coffee Cake, and Apple Cobbler Cake next!

    Side view of a piece of apple pie.

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    Jump to:
    • Watch the Video!
    • Why You're Going to Love This
    • Easy Tricks to Dress Up Canned Apple Pie Filling & Store Bought Pie Crust
    • Ingredients
    • How to Make Canned Apple Pie: Step-by-Step
    • Pie Crust Variations
    • How to Store Apple Pie
    • How to Reheat Apple Pie
    • Freezing Instructions
    • Expert Tips
    • FAQs
    • Easy Homemade Apple Pie Filling
    • More Easy Apple Recipes
    • 💌Let's Stay in Touch
    • 📖 Recipe

    Watch the Video!

    Making a freshly baked apple pie doesn't have to mean spending all day peeling, chopping, and fussing with homemade pie crust. 

    When you're pressed for time and energy, you can absolutely make a perfect apple pie with cozy, homemade flavors and a glossy, golden brown crust with canned pie filling, store-bought crust, and a few simple hacks. 

    This canned apple pie recipe is easy, delicious, and one you'll be proud to serve to family and friends.

    Why You're Going to Love This

    • Easy recipe for apple pie -- no need to peel, chop, or make pie crust
    • Easy way to elevate the flavor of canned pie filling with a few simple ingredients
    • Perfect canned apple pie recipe for first time bakers! 
    • Freshly baked apple pie with all the cozy homemade apple pie flavors

    Easy Tricks to Dress Up Canned Apple Pie Filling & Store Bought Pie Crust

    Yes, you can make a delicious dessert made from convenience items. These are my favorite hacks for doctoring up a can of apple pie filling and a box of pie dough. 

    1. Add Flavor to the Apple Pie Filling

    Add apple pie spices. Grocery store apple pie filling is very lightly spiced with cinnamon. I add cinnamon, nutmeg, cardamom, ginger, and allspice to give it more of the homemade apple pie flavor we're after. Taste as you go to adjust the flavors to your liking.

    Thicken the filling with cornstarch. There's a lot of goo in those cans of apple pie filling, and it doesn't thicken up when baked or even refrigerated. Cornstarch helps thicken the filling so it doesn't run out of the pie crust. 

    Enhance the flavor with brown sugar, lemon juice, vanilla, and butter. 

    • Brown sugar enriches the flavors in the pie filling and a little bit of lemon juice brightens it up. 
    • A splash of vanilla extract is a great way to add homemade flavor. 
    • Small pats of butter over the pie filling make the flavor a bit richer. Some also think it helps the filling set up or keeps the juices from bubbling over. 

    Slice fresh apples, optional (not included in this recipe). To add variety to the texture of the apples in the canned filling, throw in one cup of fresh apple slices. They will soften as they bake and provide additional flavor and texture. Granny Smith apples are a great option for adding tart flavor. 

    Find all my tips and tricks here ---> Make Apple Pie Filling Taste Better

    Eye level view of piece of apple pie with a bite taken out of it.

    2. Dress Up the Refrigerated Pie Dough

    Blind bake the crust. Blind baking just means pre-baking the bottom pie crust before adding the filling. If you want to avoid a gummy, doughy bottom crust, blind baking is the way to prevent that.

    I tested this pie without blind baking and even after baking it for an hour and 40 minutes, the bottom crust was doughy.

    And don't worry -- I'll show you how to seamlessly incorporate the unbaked top crust with the par-baked bottom crust.

    Weave a lattice crust. A beautiful lattice crust only looks complicated. It's really easy to do and will make your pie look so pretty and homespun.

    Use an egg wash. Brushing the top crust with beaten egg and milk gives the baked pie a pretty glossy -- and homemade-looking -- finish.

    Sprinkle with turbinado sugar. A sprinkle of raw sugar adds a little crunchy texture and sweetness to the pie crust. You can also use granulated sugar.

    Canned apple pie in a clear pie plate with one piece missing.

    Ready to start baking?

    Keep scrolling for easy instructions to use simple grocery store items to make deliciously spiced apple filling in a perfectly flaky crust (not gummy!) for a holiday dessert table-worthy apple pie. 

    Ingredients

    ingredients to make canned apple pie

    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 always use Pillsbury. Of course, you can make your own pie dough, too. 

    Apple pie filling. I use cans of store-bought apple pie filling, but you can absolutely use homemade apple pie filling.

    Apple pie spices. Cinnamon, nutmeg, cardamom, ginger, and allspice make a can of apple pie filling taste more like homemade. 

    Cayenne pepper. A tiny dash of cayenne or even black pepper adds interesting flavor. 

    Cornstarch. The goo in cans of apple pie filling is quite runny and doesn't thicken when baked. Cornstarch helps thicken the filling. 

    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 Canned Apple Pie: Step-by-Step

    1. Blind bake the pie crust. 

    Press pie dough into a 9" pie plate and tuck the edges under. Chill for 30 minutes. 

    hands pressing pie dough into pie plate.

    Line the crust with foil and fill it with pie weights, dried beans, or uncooked rice. Bake at 375 for 25 minutes. 

    Foil filled with rice in a pie plate.

    Carefully remove the foil. Poke holes in the crust with a fork. 

    Fork poking holes in pie crust.

    Bake for 8-10 more minutes or until the crust is light golden brown. Set aside to cool.  

    Blind baked pie crust in a clear pie plate.

    Turn the oven temperature up to 425. 

    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. 

    Apple pie filling in a white mixing bowl.

    Spoon pie filling into the crust. Cut the butter into small pieces and place it on top of the apple pie filling.

    3. Make the lattice crust. 

    Unroll the other pie dough round onto a lightly floured cutting board. Cut the dough into eight equally sized strips. A pizza cutter and a ruler make this really easy!

    Hands holding a pizza cutter and ruler cutting pie dough into strips.

    Use the 6 middle strips for the lattice with the longer strips in the center and the shorter pieces on the ends. 

    • Vertical columns: Evenly space three strips vertically over the pie. 
    Three strips of pie dough placed vertically on top of apple pie.
    • Top row: Fold the middle strip back, lay one strip down horizontally, then replace the middle vertical strip. 
    Top row of lattice placed horizontally over vertical strips.
    • Middle row: Fold the first and third strips back, lay one strip down in the center, and unfold the first and third strips. 
    Middle row of lattice being placed horizontally over vertical strips.
    • Bottom row: Repeat step 2. 
    Bottom row of lattice placed horizontally over vertical strips.

    Tuck the ends of the strips under the bottom crust and around the edges.

    Completed lattice top crust on apple pie.

    Crimp the dough with a fork around the circumference of the pie.  

    Pie dough edges crimped with a fork.

    4. Make the pie crust cutouts. 

    Roll out the outer edge pieces of pie dough. Cut the dough into small shapes with a knife or cookie cutter.

    Pie dough cutouts on a white cutting board.
    Hand holding a knife detail onto pie dough cutouts.

    Arrange cutouts on top of the pie. 

    Lattice topped apple pie with pie dough cutouts.

    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. 

    Apple pie topped with turbinado sugar.

    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. 

    Baked canned apple pie.

    Serve cold, room temperature, or warmed up with a scoop of vanilla ice cream. 

    Piece of canned apple pie on a white plate with an apple pie in the background.

    Pie Crust Variations

    Keep it simple. Place the top crust over the filling, tuck the edges under the bottom crust, crimp the edges, and use a sharp knife to slit vents in the top crust to allow steam to escape while it bakes. 

    Make cutout designs. 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. 

    Pie dough top with cookie cutter cutouts.

    Make a plaid lattice crust. 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. 

    Plaid lattice topped apple pie with pie dough cutouts.

    How to Store Apple Pie

    Store cooled apple pie tightly covered in the refrigerator for about a week.  

    How to Reheat Apple Pie

    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. 

    Freezing Instructions

    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. 

    Expert Tips

    • Add one cup of sliced apples to the filling (optional, not included in the recipe). The apples will soften as they bake and add flavor and texture to the pie filling. If you do, you'll have some filling left over. 
    • Enjoy leftover pie filling as 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. 
    • Use a clear glass pie dish so you can see when the bottom crust is golden brown. 

    FAQs

    Should I add anything to canned apple pie filling? 

    Technically, nothing needs to be added to apple pie filling. To make it taste better, you can add rich, homemade flavor with spices, flavor extracts, lemon juice, and fresh fruit.

    If you find the texture of apple pie filling too runny, thicken it with a mixture of cornstarch and sugar. 

    Can you eat apple pie filling straight from the can? 

    Sure! Canned apple pie filling is already cooked. You can also spoon it over cheesecake, angel food cake, ice cream, pancakes, yogurt, or oatmeal or use it in your favorite no-bake desserts. 

    How do you thicken canned apple pie filling?

    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.  

    Easy Homemade Apple Pie Filling

    mason jars filled with pre cooked apple pie filling

    Ready to break out the apple peeler and make your own apple pie filling? This pre-cooked apple pie filling is gooey and caramelly and cooks in about 15 minutes.

    It's the best apple pie filling for apple pie, apple crisp, and apple coffee cake, and a delicious topping for pancakes, ice cream, and cake. 

    Pre-Cooked Apple Pie Filling

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    📖 Recipe

    Side view of a piece of apple pie.

    Apple Pie with Canned Apple Pie Filling

    Cara Lanz
    With just a few pantry ingredients and simple tricks, you can make a beautiful, delicious Apple Pie with Canned Apple Pie Filling and store-bought crust you'll be proud to share with friends and family. 
    5 from 2 votes
    Print Recipe Pin Recipe Save Recipe Saved Recipe!
    Prep Time 30 minutes mins
    Cook Time 2 hours hrs
    Chill Time 30 minutes mins
    Course Dessert
    Cuisine American
    Servings 8
    Calories 392 kcal

    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
    • 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
    Prevent your screen from going dark

    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 salt
      Combine 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 a lightly floured cutting board. With a knife or pizza cutter and clean ruler, cut the dough into eight equally sized strips.
      Set the 2 outer edge pieces aside.
    • Make the lattice crust with the 6 middle strips. Use the longer strips in the center and the shorter pieces on the ends. 
      Vertical columns: Evenly space three strips vertically over the pie.
      Top row: Fold the middle strip back, lay one strip down horizontally, then replace the middle vertical strip.
      Middle row: Fold the first and third strips back, lay one strip down in the center, and unfold the first and third strips.
      Bottom row: Repeat step 2.
      Tuck the lattice strips under the bottom crust and around the edges. Use a fork to crimp around the circumference.
    • Roll out outer edge pieces of dough on a lightly floured surface. Cut dough into small shapes with a knife or cookie cutter. Arrange cutouts on top of the pie.
    • 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

    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 pie dish so you can see when the bottom crust is golden brown. 
    Store cooled apple pie tightly covered in the refrigerator for about a week.  

    Nutrition

    Calories: 392kcalCarbohydrates: 66gProtein: 4gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 24mgSodium: 337mgPotassium: 128mgFiber: 3gSugar: 25gVitamin A: 118IUVitamin C: 3mgCalcium: 26mgIron: 2mg
    Tried this recipe?Let us know how it was!
    « Paula Deen Monster Cookies
    How to Make Canned Apple Pie Filling Taste Better »
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    Comments

    1. Kim says

      November 28, 2024 at 1:59 am

      Hi! I don't have cornstarch, can I leave out or substitute with something else?😬

      Reply
      • Cara Lanz says

        November 28, 2024 at 12:11 pm

        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.

        Reply
    2. Jackie says

      September 21, 2024 at 10:09 pm

      Can you use disposal pie pans? Making pie for bake sale.

      Reply
      • Cara Lanz says

        September 22, 2024 at 12:01 pm

        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

        Reply
    3. SCV says

      September 10, 2024 at 9:53 pm

      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.

      Reply
      • Cara Lanz says

        September 11, 2024 at 10:14 pm

        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

        Reply
    4. Garfield Rupe says

      September 05, 2024 at 12:27 pm

      5 stars
      Looks Delicious

      Reply
      • Cara Lanz says

        September 05, 2024 at 9:58 pm

        Thank you, I hope you enjoy it! Cara

        Reply
    5 from 2 votes (1 rating without comment)

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    Hi, I'm Cara!

    I love sharing easy, delicious everyday recipes from the heartland.

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