Keyword: apple pie with canned apple, easy baked, thanksgiving
Categories: american, easy desserts
Prep Time: 20 minutesminutes
Cook Time: 50 minutesminutes
Total Time: 1 hourhour10 minutesminutes
Servings: 8servings
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
1TablespoonButter
2CansApple Pie Filling1 can = 1 lb or about 400 g each
1/2CupGranulated SugarSee Note #2
1TablespoonApple Spice MixSee Notes
1TablespoonCornstarch
2TablespoonsWater
2TablespoonLemon Juice
Dough
2SheetsReady Pie Dough
1EggBeaten - See note #3
2cupsDried Beans or Baking Weights for Blind BakingOptional
Oil Spray Or Melted Butter
Instructions
Prepare Pie Filling
Add butter to a saucepan on medium heat.
Add canned apples spice mix and sugar.
Warm gently till sugar melts.
Mix cornstarch with water to make a slurry.
Add lemon juice and cornstarch slurry to the apple mix.
Simmer on low heat till the cornstarch slurry thickens slightly.
Keep aside to cool.
Blind-Bake Pastry Base
Preheat your oven to 360 F or 180 C
Unroll or unwrap your thawed pastry sheet.
Grease your pie dish with oil spray or melted butter.
Carefully transfer the crust into the pie dish, gently pressing it against the bottom and sides.
Use a fork to prick the bottom of the pastry sheet. This helps prevent the crust from puffing up during baking.
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.
Assemble The Apple Pie
Once the apple pie filling and the crust are completely cool, it is time to assemble the pie.
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. (Note #3)
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 white, using a whole beaten egg will give a richer color to your pie crust. 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. Simply 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 pie shields, but the above method works perfectly well.