How to Make Apple Pie with Apple Pie Filling
User Reviews
5
How to Make Apple Pie with Apple Pie Filling
Description
How to Make Apple Pie with Apple Pie Filling is a straightforward way to prepare a classic dessert using prepared ingredients like canned apple pie filling and refrigerated pie crusts. The recipe starts by lining a pie plate with one crust and mixing the pie filling with fresh lemon juice and ground ginger to add some freshness and warmth to the canned apples. The top crust is laid over the filling and the edges are pinched or crimped to seal. Slits are cut in the top to allow steam to escape during baking, which helps prevent the filling from becoming too watery.
While the instructions suggest brushing the top crust with an egg white wash for a glossy and browned finish, the pie will still taste fine if this step is omitted. The baking process at 425°F will result in a pie with a tender, flaky crust enclosing sweet, lightly spiced apple filling. The filling’s texture depends on the canned product, providing a reliable consistency without the effort of peeling and chopping apples. Placing a baking sheet below the pie during baking can catch any drips and keep the oven clean.
This pie suits those looking for a classic fruit dessert with minimal prep, relying on ready-made components enhanced by a touch of fresh citrus and spice. You can customize the top crust with decorative cuts or a lattice pattern, offering simple visual flair to this homestyle pie. Overall, this recipe delivers a traditional apple pie experience with ease and predictable results.
Ingredients
- 2 pie crusts the kind that comes rolled up. I use Pillsbury. Don’t use the store brand, refrigerated
- 2 oz apple pie filling canned
- 1 teaspoon lemon juice real
- ½ teaspoon ginger fresh ground
- 1 egg white
Instructions
- Preheat the oven to 425.
- Line a 9” pie plate with one of your pie crusts, set the other to the side. (Do not crimp the edges of the pie yet)
- Pour the apple pie filling into a medium sized bowl. Be sure to scrape the side of the can with a rubber spatula to get all of the filling out.
- Using your rubber spatula, gently mix the lemon juice and ginger into the apple pie filling.
- Once well incorporated, pour the pie filling into the pie crust that is in the pie plate.
- Use the other pie crust and lay it over the surface of the apple pie filling, centering it so that the edges come together.
- Make your fingers damp with a little water and crimp the edges of the pie together by pinching them to make a fluted design. If you aren’t sure how to do this, you can instead use the tines of a fork to mash the two pie crusts together.
- Use a sharp knife to cut slits in the pie crust
- Using a pastry brush, the back of a spoon or even a barbecue brush paint the top crust with the egg white completely.
- Place on the center rack of the oven and bake for 40-45 minutes until the crust is golden brown and the pie filling appears to be bubbling. You will want to place a baking sheet below your pie to catch any drips while it is baking.
- Remove from the oven and allow to cool well before serving.
Notes
- Brush the top crust with egg white before baking for a nicely browned finish, though it's optional.
- Place a baking sheet under the pie in the oven to catch drips and avoid messes.
- Cut steam vents in the top crust to allow moisture to escape during baking.
- Decorative cuts or lattice work on the top crust add visual interest if desired.
- If only one can of filling is used, the pie will be thinner but still delicious.
- For a crisper bottom crust, prebake it for 5-10 minutes before adding filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Calories | 300kcal | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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