Apple Pie with Canned Apple Pie Filling

5 from 2 votes

Apple Pie with Canned Apple Pie Filling

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.

Prep Time30

Cook Time2

Chill Time30

Course: Dessert

Cuisine: American

Servings:

Calories: 392kcal

Author: Cara Lanz

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

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