Apple Pie Recipe With Canned Apples” offers the perfect balance of convenience and flavor, letting you create a heartwarming dessert in no time. Using canned apples, this recipe simplifies your baking process while delivering the classic taste of homemade pie. Perfect for busy days or last-minute cravings, this recipe guarantees a slice of happiness with every bite.
A Slice of History, Apple Pie with Canned Apples
The history of apple pie, particularly using canned apples, intertwines with the development of canning technology itself. While traditional apple pies relied on fresh, seasonal apples, canning allowed for year-round enjoyment. This preserved the fruit, making apple pie accessible beyond the harvest season. Canned apples offered convenience and a longer shelf life, ultimately contributing to the pie’s enduring popularity across generations.
The Easiest Apple Pie, Using Canned Filling
This apple pie recipe with canned filling is the perfect solution for a quick and delicious dessert. It simplifies the process, allowing you to enjoy a warm, comforting pie without the fuss of peeling and slicing fresh apples. This recipe is perfect for busy weeknights or when you’re craving a classic treat without the lengthy prep time. It’s a guaranteed crowd-pleaser!
Reasons to Love This Easy Apple Pie
This recipe celebrates convenience and flavor. Using canned apples significantly reduces preparation time, making it ideal for busy bakers. The pre-made filling also ensures consistent sweetness and texture. It’s a fantastic option for novice bakers or those looking for a shortcut to a delicious dessert. Plus, it tastes amazing!
Canned Apple Pie Perfection
Start by preheating your oven to 350°F (175°C). Unroll your pie crust into a pie dish. Pour the canned apple filling into the crust, spreading evenly. Top with a second pie crust, crimping the edges to seal. Cut vents in the top crust. Bake for 45-50 minutes, or until golden brown. Let cool slightly before serving.
Tips and Notes for Apple Pie Success
For an extra touch of flavor, sprinkle cinnamon and sugar over the top crust before baking. You can also brush the crust with milk or egg wash for a glossy finish. If the crust edges brown too quickly, cover them with foil. Allow the pie to cool completely for cleaner slices. Enjoy warm with a scoop of vanilla ice cream!
Apple Pie with Canned Filling and Premade Crust
Taking convenience to the next level, using both canned filling and a premade crust simplifies the process even further. Simply assemble and bake for a truly effortless dessert. This is perfect for unexpected guests or a last-minute craving. Enjoy the classic taste of apple pie with minimal effort.
Baking Time, Canned Apple Pie at 350°F
When baking an apple pie with canned filling at 350°F (175°C), the typical baking time is between 45-50 minutes. This ensures the crust is golden brown and the filling is heated through. Keep an eye on the pie and adjust the baking time as needed depending on your oven.
Traditional vs Simple Apple Pie Recipes
While traditional apple pie recipes often call for fresh apples, peeled and sliced, simple apple pie recipes embrace the convenience of canned filling. Both deliver delicious results, but the simplified version saves considerable time and effort. The choice depends on your preference and available time.
Top Flavors for Canned Apple Pie
Enhance the flavor of your canned apple pie with complementary spices. Cinnamon, nutmeg, and allspice are classic choices. A touch of vanilla extract or maple syrup can also add depth and richness. Experiment with different flavor combinations to find your favorite.
Apple Pie Filling Without Cornstarch
While many canned apple pie fillings contain cornstarch as a thickener, some varieties are made without it. Check the ingredient list if you prefer a filling without cornstarch. You can also thicken your filling with a small amount of flour or tapioca starch if desired.
Mini Apple Pies, Canned Apple Filling
Create individual mini apple pies using canned filling and store-bought mini pie crusts. These are perfect for portion control and individual servings. They also make a fun and festive dessert for parties and gatherings.
Apple Pie with Home Canned Apples
If you have home-canned apples, you can certainly use them in your pie recipe. Adjust the sweetness and spices according to your canning recipe and personal preference. Homemade canned apples offer a unique, personalized touch to your pie.
Easy Apple Pie, The Best Family Dessert!
This easy apple pie recipe with canned apples is a true family favorite. Its simplicity and deliciousness make it a perfect dessert for any occasion. The warm, comforting flavors of apple and cinnamon are sure to bring smiles to everyone’s faces.
Apple Pie Recipe With Canned Apples
Equipment
- 1 Rolling Pin For rolling out the pie crust evenly.
- 1 Pie Dish A 9-inch dish works best for standard pies.
- 1 Mixing Bowl For preparing the filling and combining spices.
- 1 Pastry Brush To apply egg wash or glaze on the crust.
- 1 Knife For trimming excess dough or decorative edges.
- 1 Fork To crimp edges or poke vent holes in the crust.
- 1 Measuring Cups To measure ingredients accurately.
- 1 Measuring Spoons For spices like cinnamon and nutmeg.
- 1 Oven Preheated to ensure even baking.
- 1 Cooling rack To cool the pie evenly after baking.
Ingredients
- 2 Cups All-Purpose Flour For making the pie crust or use store-bought crust.
- 1/2 Tsp Salt To enhance the flavor of the crust.
- 1 Cup Unsalted Butter Cold and cubed, for a flaky pie crust.
- 1/4 Cup Ice Water To bind the crust dough.
- 1 Can Apple Pie Filling Approximately 21 ounces, for the sweet apple base.
- 1/2 Cup Granulated Sugar Optional, to adjust sweetness if needed.
- 1 Tsp Ground Cinnamon For added warmth and flavor.
- 1/4 Tsp Nutmeg Optional, to enhance the spice profile.
- 1 Tbsp Lemon Juice Balances the sweetness of the filling.
- 1 Piece Egg For egg wash to achieve a golden crust.
- 1 Tbsp Milk Mixed with egg for egg wash.
Instructions
- Prepare the Pie CrustIn a mixing bowl, combine flour and salt.
- Add cold, cubed butter and mix using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gradually add ice water, 1 tablespoon at a time, until the dough comes together.
- Divide the dough into two equal portions, shape into disks, wrap in plastic, and refrigerate for 30 minutes.
- Preheat the OvenPreheat your oven to 375°F (190°C) and grease a 9-inch pie dish lightly.
- Roll Out the CrustOn a floured surface, roll out one dough disk into a 12-inch circle.
- Carefully transfer it to the prepared pie dish, pressing it gently into the edges.
- Prepare the FillingIn a bowl, mix the canned apple pie filling with cinnamon, nutmeg, and lemon juice. Adjust sweetness with sugar if needed.
- Assemble the PiePour the filling evenly into the crust-lined pie dish.
- Roll out the second dough disk into another 12-inch circle and place it over the filling.
- Trim the excess dough, then crimp the edges with a fork or your fingers to seal.
- Add Vent Holes and Egg WashUse a knife to cut slits in the top crust for steam to escape.
- Beat the egg with milk and brush it over the top crust for a golden finish.
- Bake the PiePlace the pie in the preheated oven and bake for 45–50 minutes or until the crust is golden brown and the filling is bubbly.
- Check halfway through and cover the edges with foil if they brown too quickly.
- Cool and ServeRemove the pie from the oven and let it cool on a cooling rack for at least 20 minutes before serving.
- Slice, serve, and enjoy your homemade apple pie!
FAQs
Should apples be cooked before making apple pie?
Pre-cooking your apples for pie filling isn’t strictly necessary, but it unlocks a world of deeper flavor and a luscious, melt-in-your-mouth texture. By pre-cooking, you ensure your apples reach peak tenderness and avoid a disappointingly firm filling. It’s a simple step that elevates your pie from ordinary to extraordinary.
Is canned apple pie filling already cooked?
Yes, canned apple pie filling is your secret weapon for effortless pie bliss! It arrives ready to use, pre-cooked and bursting with sweet, cinnamon-spiced flavor. Simply pour it into your crust and bake – a shortcut to pie perfection without compromising on taste.
How do you thicken canned fruit for a pie?
If your canned fruit filling needs a boost of thickness, a touch of cornstarch or tapioca starch works wonders. Simply whisk a small amount with a little water and stir it into the filling before baking. This creates a lusciously thick filling that holds its shape beautifully.
Which apples are not to use for apple pie?
While most apples lend themselves beautifully to pie, some varieties are best enjoyed fresh. Avoid overly soft or mealy apples, such as Red Delicious, as they tend to break down too much during baking. Opt for firmer varieties like Granny Smith, Honeycrisp, or Braeburn for a filling that holds its shape and delivers a delightful burst of flavor.
What are the six ways you can ruin apple pie filling?
Avoid these pie pitfalls to ensure a slice of pure apple pie heaven:
Undercooking the apples: Nobody wants a crunchy apple pie! Pre-cook or choose firm apples to ensure tender perfection.
Overfilling the pie: A pie bursting at the seams may look impressive, but it can lead to a soggy crust and overflowing filling.
Skipping the thickener: A runny filling is a sad filling. Embrace the power of cornstarch or flour for a luscious, well-set pie.
Using the wrong apples: Soft apples will turn to mush. Opt for firmer varieties that hold their shape during baking.
Over-spicing: While spices enhance the flavor, too much can overpower the delicate sweetness of the apples.
Uneven baking: A soggy bottom or burnt crust is a pie tragedy. Ensure even baking with a properly preheated oven and adjust baking time as needed.
Conclusion
So there you have it. The secret to apple pie bliss unlocked! With the simple magic of canned apples, you’ve created a heartwarming dessert that’s bursting with flavor and filled with cherished memories. Embrace the ease, savor the sweetness, and share the joy of homemade apple pie, effortlessly perfected.
