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
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 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 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.

Nutrition