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Apple Pie Recipe With Canned Filling
Quick Shortcut Homemade Apple Pie Using Canned Apple Pie Filling
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Servings: 8 servings
Calories: 230kcal
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
Note #1: Pie Dish: Make sure it's slightly smaller than the pie sheet. This way, there is enough dough to cover the bottom and sides of the pie dish with some overhang (which can be trimmed off)
Note #2: I have used brown sugar. This adds a beautiful dark color and keeps the pie filling more moist.
Note #3: While you can use egg whites, using a whole beaten egg will give your pie crust a richer color.
Note #4: As the apple filling cooks and releases moisture, the vents prevent the pie from becoming too soggy and help the filling thicken properly.
Note #5: If the edges of your pie are burning during baking, it usually indicates that they are exposed to too much direct heat in the oven. Tear a long strip of foil and gently mold it around the outer edge of the pie crust to cover it. You can also buy ready-made pie shields, but the above method works perfectly well.
Note #6: Blind bake if you think your pie filling is runny
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 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
Calories: 230kcal | Carbohydrates: 54g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 102mg | Potassium: 85mg | Fiber: 2g | Sugar: 34g | Vitamin A: 109IU | Vitamin C: 4mg | Calcium: 12mg | Iron: 1mg
Disclaimer
Nutrition facts are estimates. Always check with your healthcare provider before making dietary changes.
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