This Apple Pie recipe, featuring canned filling and ready-made pie pastry, is a faster and easier way to make our beloved dessert.
Nothing says fall season like a warm slice of apple pie. This easy apple pie recipe with canned filling saves time while still delivering a flaky, golden-brown crust and a sweet, spiced filling. For an indulgent touch, you can add a caramel drizzle — optional but irresistible!
No need to peel, core, and slice a barrel full of apples to enjoy this dessert!
Hungry for More
Apple Pie Recipe With Canned Filling
Equipment
- 1 Pastry Brush
- 1 Saucepan
- 1 Oven Safe Pie Dish It should be slightly smaller than your pie dough sheet. See Notes #1
Ingredients
Filling
- 1 Tablespoon Butter
- 2 Cans Apple Pie Filling 1 can = 1 lb or about 400 g each
- 1/2 Cup Granulated Sugar See Note #2
- 1 Tablespoon Apple Spice Mix See Notes
- 1 Tablespoon Cornstarch
- 2 Tablespoons Water
- 2 Tablespoon Lemon Juice
Dough
- 2 Sheets Ready Pie Dough
- 1 Egg Beaten – See note #3
- 2 cups Dried Beans or Baking Weights for Blind Baking Optional
- Oil Spray Or Melted Butter
Instructions
Prepare Pie Filling
- Add butter, canned apples, sugar and spice mix to a saucepan on medium heat.
- Warm gently till sugar melts.
- Add cornstarch mised in a bit of water and lemon juice.
- SImmer till mixture thickens.
- Keep aside to cool.
Prepare the pie crust
- Roll out the pie crust and place in a greased pie dish. Trim edges if needed.
- Blind bake the crust only if the pie filling is too runny. Note #6
Assemble The Apple Pie
- Once the apple pie filling is completely cool, it is time to assemble the pie.
- Spoon the pie mixture in to the crust, and spread it out evenly.
- Place the second sheet on top of the apple filling. Trim any excess dough hanging over the edges of the pie dish and crimp the edges to seal the top and bottom crusts together.
- Cut slits in the top crust. This will allow steam to escape during baking.
- If using a lattice design, weave the strips over the filling and seal the edges. (see pictures)
- In a small bowl, mix the beaten egg. Brush the top crust with the egg wash for a golden, shiny finish. (Note #3)
Bake
- Bake the pie for about 45-55 minutes or until the crust is golden brown.
Notes
Place a sheet of parchment paper over the pastry, making sure it covers the edges as well. Fill the pie dish with pie weights to keep the pastry from rising or forming bubbles. You can use specialized ceramic or metal pie weights, or if you don’t have any, you can use dried beans or uncooked rice as a makeshift substitute.
Nutrition
Disclaimer
Nutrition facts are estimates. Always check with your healthcare provider before making dietary changes.
Why You’ll Love This Easy Apple Pie
- Quick & easy – no apple peeling required. And it is much cheaper than buying a readymade pie.
- Consistent Results: Making the dough from scratch can be a bit overwhelming for busy cooks. Using ready dough ensures a reliable texture that is flaky, golden-brown crust – buttery and crisp.
- Optional caramel twist – drizzle caramel sauce for a gooey upgrade.
- Perfect for holidays, such as Thanksgiving or Christmas, or as a weekend treat.
- Perfect for Beginners: I introduced my 9-year-old to the joys of pie-making with this recipe. It helps her focus on assembling the pie and perfecting the baking process without getting overwhelmed by pastry-making.
List Of Ingredients For Apple Pie
Canned Apple Pie: 1 can canned apple pie filling (or substitute with granny smith apples)
Pie crust – 1 package pie crust (store-bought or homemade using cold butter & cold water)
Cornstarch or Flour: Mixing cornstarch with water creates a slurry that can be added to the apple mixture. It ensures that the filling doesn’t become too runny during baking.
Lemon Juice: 1 tsp lemon juice.
Granulated Sugar: I have used brown sugar. This adds a beautiful dark color, adds a deeper molasses flavor, and keeps the pie filling moist.
Butter: I have used salted butter. You can add it to the filling or crumble it on top of the filling. It infuses the apples with richness and flavor.
Apple Spice Mix: Cinnamon is the primary spice used in apple pies. You can keep it simple with just ground cinnamon, or add a bit of ground nutmeg powder, ginger powder, allspice powder, and cardamom powder for extra flavor.
Optional caramel sauce – drizzle over the apple mixture before baking or serve on top with whipped cream.
Low-Carb Substitutions:
- Almond flour or pecan flour crust instead of regular pie crust
- Allulose or monk fruit sweetener instead of sugar
- Sugar-free caramel sauce for optional drizzle
Use shortcrust pastry, not puff pastry.
I have just used a whole beaten egg. My pastry turns out a beautiful golden brown when using whole eggs (compared to just egg whites). You can also use milk if you prefer to avoid eggs.
Step-By-Step Process For Apple Pie Recipe With Canned Filling
1. Prepare the apple pie filling
Mix the cornstarch with water and stir until a smooth slurry forms.
In a saucepan, add the canned apples, sugar, spice mix (or just cinnamon powder), lemon juice, and cornstarch slurry. Simmer on low heat until the cornstarch liquid thickens. Do not overcook the mixture, as the apples will get too mushy.
Prepare the pastry
Preheat the oven & prepare a pie dish with the bottom crust. Unroll or unwrap your thawed pastry sheet. Once it is thawed, it will be soft enough to handle without breaking. Cover your pie dish with the sheet, and press down the sides—Cut off the excess overhang.
Optional Step: Blind baking: Do this only if your pie mixture looks too runny.
To blind bake, line your pie crust with parchment paper or foil and fill it with pie weights, dried beans, or rice. Bake at 375°F (190°C) for 10–15 minutes until the edges start to set and turn lightly golden. Remove the weights and parchment, then bake 3–5 minutes more to lightly cook the bottom before adding your filling.
Assemble the pie:
Spoon the prepared pie mixture into the cooled baked shell and spread it out evenly. Place the second sheet on top of the apple filling. Trim any excess dough hanging over the edges of the pie dish and crimp the edges to seal the top and bottom crusts together. Cut slits in the top crust. This will allow steam to escape during the baking process.
Cover with another sheet of pastry and trim the edges. Fold the edges for a neat look.
With a sharp knife, make a few slits in the pastry. This will help the steam escape.
If using a lattice design, weave the strips over the filling and seal the edges. (see pictures)In a small bowl, mix the beaten egg. Brush the top crust with the egg wash for a golden, shiny finish. While you can use egg whites, using a whole beaten egg will give your pie crust a richer color.
Brush the top with an egg wash.
Bake it for about 45-55 minutes or until the crust is golden brown. Let it cool before slicing.
Cool on a rack, and remove the pie to serve. Serve with whipped cream or vanilla ice cream.
Some Useful Tips And Notes
Use a Pie Shield or Foil: Before placing your pie in the oven, you can create a shield for the edges to protect them from excessive heat. You can buy a pie shield, which is a metal or silicone ring that covers the outer edges of the pie, or you can create a makeshift shield using aluminum foil. Tear a long strip of foil and gently mold it around the outer edge of the pie crust to cover it. (see picture above)
Optional Caramel Drizzle
For a gooey upgrade, drizzle homemade caramel sauce over the baked pie or into the filling before sealing the top crust. I’ll be posting a full Caramel Sauce recipe soon.
Serving Suggestions
- Serve with whipped cream, ice cream, or caramel drizzle.
- Pair with other fall desserts, such as pumpkin pie or apple crisp.
- Perfect for Thanksgiving dessert tables.
Low-Carb Version / Substitutions
- Use an almond flour or pecan flour crust instead of the ready pie pastry.
- Replace granulated sugar with allulose, monk fruit sweetener, or erythritol (test small amounts as sweetness differs).
- Omit or reduce cornstarch and use a low-carb thickener like glucomannan or a small amount of tapioca starch (careful with texture).
Frequently Asked Questions About Apple Pie Recipe With Canned Filling
Enhance the flavor of canned pie filling by adding cinnamon, sugar, and a squeeze of lemon juice. For added richness, consider incorporating raisins or walnuts.
Pie filling is pre-cooked and does not require further cooking.
If the filling is runny, add cornstarch or all-purpose flour to thicken it. Mix with water to form a slurry, then heat until thickened.
Brushing your pie with egg whites, whole beaten egg, or milk will give it a shiny golden appearance. I have used whole beaten eggs, as they provide a richer color.
Yes—mix in tart apples like Granny Smith for texture
Simply drizzle caramel sauce over the filling before adding the top crust or after baking.
Yes—bake, cool, wrap in plastic wrap, and freeze up to 3 months.
This easy apple pie with canned filling is the perfect shortcut dessert for fall—flaky, golden brown, and ready in under an hour. Try it as is, or with the optional caramel drizzle for a gooey twist.
Got a lot of fresh apples? Try this delightful fresh apple cake with all the deliciousness of cinnamon and “pie spice” type flavors.
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Nutritional Panel: Our nutritional values are calculated by the Spoonacular API. While we strive to ensure the accuracy of these values, please verify them independently.