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Easy Apple Pie with Canned Filling and Flaky Crust Recipe

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4 from 10 reviews

  • Author: Sara
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings

Description

This easy Apple Pie recipe uses canned apple pie filling enhanced with cinnamon, nutmeg, and vanilla for a quick yet flavorful dessert. Featuring a flaky homemade-style crust, it can be topped with a simple crust or a decorative woven lattice. Perfect for a comforting American classic with less prep time.

Ingredients

Pie Crust

  • 2 prepared pie crusts (frozen, thawed in refrigerator)

Filling

  • 2 (20 ounce) cans apple pie filling (21 ounce cans can also be used)
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon vanilla extract

Egg Wash

  • 1 large egg
  • 1 Tablespoon water

Instructions

  1. Preheat Oven: Set oven temperature to 425°F to prepare for baking the pie.
  2. Prepare Bottom Crust: Roll out one thawed pie crust on a lightly floured surface, leaving about 1 inch overhang. Place it carefully in a pie plate and crimp the edges in a traditional pattern. Chill in the refrigerator while preparing filling and top crust.
  3. Prepare Top Crust: Let the second pie crust thaw until just flexible to prevent cracking. Roll it gently on a floured surface. For a simple top, keep it whole; for a woven crust, cut into ½ to ¾ inch strips with a pizza cutter.
  4. Mix Filling: In a large bowl, combine the canned apple pie filling with 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and 1 teaspoon vanilla extract. Stir until well mixed.
  5. Make Egg Wash: Whisk together 1 large egg and 1 tablespoon water in a small bowl.
  6. Assemble Pie: Remove the bottom crust from the refrigerator and lightly brush its inside surface with egg wash, avoiding pooling. Evenly spoon the prepared apple filling into the bottom crust.
  7. Add Top Crust: For a simple top, place the second crust over filling, trim excess dough, and press edges to seal with the bottom crust. For woven crust, arrange strips over filling in a lattice pattern, trimming and sealing edges carefully.
  8. Brush Top: Lightly brush the top crust or strips with remaining egg wash. If using a simple full top crust, cut 4–5 small slits to vent steam during baking.
  9. Bake Initial Phase: Place pie on a baking sheet to catch drips and facilitate handling. Bake at 425°F for 20 minutes.
  10. Bake Lower Temperature: Reduce oven temperature to 375°F and continue baking for 20–25 minutes until the crust is golden and filling bubbles. Cover crust edges with foil or a pie shield if browning too fast.
  11. Cool Pie: Allow the pie to cool for at least 2 hours so the filling sets properly for clean slicing.
  12. Serve: Enjoy the pie warm or at room temperature. Optionally drizzle with caramel sauce and serve with vanilla ice cream or whipped cream for an indulgent dessert.

Notes

  • Use a baking sheet under the pie to catch any bubbling filling and ease removal from the oven.
  • Chilling the bottom crust before adding filling helps prevent sogginess.
  • Adjust cinnamon and nutmeg to taste for spicier or milder filling.
  • Allowing the pie to cool fully before slicing ensures cleaner pieces and better filling texture.
  • Freeze leftover slices wrapped tightly for up to 2 months.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/easy-apple-pie-with-canned-filling-and-flaky-crust-recipe/