Apple Pie Recipe With Canned Filling

This Apple Pie recipe with canned filling and readymade pie pastry is a faster and easier way to make our beloved dessert.

Nothing invokes a sense of warmth and comfort quite like the aroma of a freshly baked apple pie. This classic dessert has been a staple in households for generations and for a good reason. The delightful combination of tender, cinnamon-spiced apples nestled in a flaky, golden crust is simply irresistible. No need to peel, core, and slice a barrel full of apples to enjoy this dessert!

2 apple pies on wooden board with apples around it. — Easy and Quick Apple Pie

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I am all for baking desserts from scratch. For me, it is a stress-buster and a pretty rewarding experience. But there are times when I am making multiple dishes, and I just do not have enough energy or quiet time set aside to enjoy the process. This is why there’s a lot to love about this quick and hassle-free version. It allows you to enjoy the comforting flavors of apple pie with minimal effort.

I always have a few canned staples in the pantry, and of late, canned apples have been one of them! Most of them do not have added sugar, and I see no reason they cannot be used in multiple desserts instead of fresh apples. In fact, when it’s not apple season, canned apples are a pretty economical alternative to fresh produce. That, and the fact that I do not have to labor over peeling, and chopping them makes them a great staple to have at hand.

I have also used readymade pie crust to further shorten the cooking time. The one important measure you need to take is to cook the pie crust correctly, so it is not raw at the bottom, and not burnt at the edges. The following techniques are how I learned to bake the crust at culinary school. Whether you make your own crust or buy readymade, do follow the steps for the well-baked crust.

Reasons to love this easy Apple Pie

Quick and Easy: The main reason to love this delicious apple pie is the sheer convenience it offers. With pre-made ingredients, like canned apple filling and ready-made pie pastry, you can whip it up in a fraction of the time it would take to make it entirely from scratch. 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 easy to handle.

Stress-Free Baking: By using canned filling and ready-made pastry, you eliminate several steps and potential pitfalls in the baking process. Less mess to clean up too!

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.

Wide Availability: Canned apple pie filling and ready-made pastry dough are easily accessible in most grocery stores all year round. I have used frozen pastry dough sheets.

Impressive Looking Dessert! Topped with some whipped cream or served with vanilla ice cream, these pies look like you put in a lot of hard work! I have made these for potlucks, Thanksgiving, Christmas, birthdays, or just weekend indulgences.

List Of Ingredients For Apple Pie

canned apple pie filling ingredients on white board — Apple Pie Filling

Canned Apple Pie : Since canned pie apples are pre-cooked, they do not need any cooking.

Cornstarch or Flour: Cornstarch mixed with water makes a slurry, which can be added to the apple mixture. It ensures that the filling doesn’t become too runny during baking.

Lemon Juice: Freshly squeezed lemon juice adds a bright and tangy element to the apple filling. If using fresh apples, it also helps prevent the apples from browning too quickly.

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 main spice for apple pies. You can keep it simple with just cinnamon or also add a bit of nutmeg powder, ginger powder, allspice powder, and cardamom powder to it.

Use shortcrust pastry, not puff pastry.

I have just used a whole beaten egg. My pastry turns out a beautiful golden brown with whole egg (compared to just egg white). You an also use milk if you prefer to avoid eggs.

Step-By-Step Process For Apple Pie Recipe With Canned Filling

Mix the cornstarch with water, stir to make a smooth slurry.

Baking How do I make my apple pies less watery

In a sauce pan, add the canned apples, sugar, spice mix (or just cinnamon powder), lemon juice and cornstarch slurry. Simmer on low heat, till the corn starch liquid thickens. Do not overcook the mixture, as the apples will get too mushy.

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 of the excess overhang.

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.

Place the pie dish on the center rack of the preheated oven. Bake the crust for about 10-12 minutes or as per your recipe’s instructions. This time is usually enough to set the crust without fully browning it.

Carefully take the pie dish out of the oven and remove the parchment paper or aluminum foil along with the pie weights. If you used dried beans or rice, you can save them for future blind baking.

Return the empty crust to the oven and continue baking for an additional 5-7 minutes or until the crust turns a light golden brown color. Once the crust is fully baked, remove it from the oven and let it cool completely before adding the filling.

Spoon the pie mixture prepared above 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 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. While you can use egg white, using a whole beaten egg will give a richer color to your pie crust.

Bake the pie for about 45-55 minutes or until the crust is golden brown. Let it cool before slicing.

Apple Pie recipe with canned filling
slice with cream

Cool on a rack, and remove the pie to serve. Serve with whipped cream, or vanilla icecream.

Some Useful Tips And Notes

Apple Pie recipe with canned filling
foil to prevent edges from drying — Covering the edges with aluminium foil strips.

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. Simply tear a long strip of foil and gently mold it around the outer edge of the pie crust to cover it. (see picture above)

Frequently Asked Questions About Apple Pie Recipe With Canned Filling

Should i add anything to canned pie filling?

The answer depends on if your pie filling is sweetened and already has spice mix aded to it. Mine is 100% fruit, so I have added sugar, spice mix, and a bit of cornstarch thicken it. Cornstarch binds all the juices from apples and sugar and prevents the mixture from being runny and soggy.

Does canned pie filling need to be cooked?

Pie filling is pre-cooked and does not need to be cooked further.

How do you spruce up canned pie filling?

Adding cinnamon, sugar, lemon juice is a great way to add flavors, and fragrance to your pie filling. You can also add raisins, sultanas, cranberries, and walnuts if you like.

How do you thicken canned apples for pie filling?

Pie filling can get a bit runny diue to sugar and juices from the apples. The best way to thicken it is adding cornstarch or all-purpose flour. Once added, it needs to be cooked to thicken the starches.

How long to bake apple pie with canned filling

Since the lower layer of pastry is already cooked, and so is the filling, you need to only bake the upper later of pastry. This will take about 35-45 minutes depending on your oven. Keep an eye after 30 minutes, and stop baking once the top is golden brown.

How does the flavor of Apple pie vary when using a canned Apple pie filling?

The flavor is similar to fresh apples. The only difference is that fresh apples can be a bit crunchy in the pie filling, and slightly softened during baking. However, cannied pie filling is precooked, and hence will not be raw crunchy.

What is a good recipe to bake apple pie without cinnamon?

Just omit cinnamon and use the recipe as written. For a different flavor, you can also use vanilla essence.

How can I make thick apple pie filling?

Apple pie filling is thickened by adding starch and cooking it enough to thicken the mixture.

How can you use the extra apple pie filling that didn’t fit into the pie?

Extra filling can be added to cake batter to make an apple cake or folded with puff pastry to make apple pie puffs. You can also top it with butter-flour-walnut mixture to make an apple crumble. Another option is to add it to overnight oats.

What is the best recipe for gooey apple pie filling?

For a gooey apple pie filling, cook the apples further till they are soft enough to your liking.

Is it better to use flour or cornstarch for the filling in an apple pie?

Both, flour and cornstarch, are suitable for thickening your pie filling. Cook the flour in butter so it is not raw anymore. Cornstarch will need to be added to water to make a smooth slurry before adding to the pie mix. For either method, gently heat the pie mixture, till the starches thicken.

Is it better to use cooked or uncooked apples in apple pie?

Canned apple filling is pre-cooked. If using uncooked apples, slice them, toss them in sugar and cinnamon spice, and starch. Heat the mixture so that the starches thicken the mixture. By doing this, the juices from the apples and the sugar added will not make the mixture runny.

Why is my Apple pie filling so watery I use honey crisp Granny Smith and Gala then macerate and partially cook before baking.

After macerating and cooking, the added sugar and the apples tend to sweat and release juices. This is why you need to add some form of thickener, like cornstarch or flour to bind and thicken the filling.

What do you brush over an apple pie before baking?

Brushing your pie with egg whites, whole beaten egg or milk will give it a shiny golden appearance. I have used whole beaten egg, as it gives a richer color.

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