This apple pie made with canned apple pie filling is the perfect shortcut for a cozy, delicious dessert that’s fast and simple. With a few small adjustments — a splash of lemon juice, a pinch more cinnamon, or a few thin slices of fresh apple — you can easily bring canned filling up to homemade quality.
If you enjoy easy shortcuts, this method will make you rethink the long work of peeling and slicing apples. For more puff pastry ideas, check my mini savory chicken pot pies for another quick, flaky option.
We all love apple pie, but prepping fresh apples can feel like a chore. A can of apple pie filling in the pantry becomes a helpful shortcut when you want a reliable dessert without the prep work.
Why This Apple Pie With Canned Filling Recipe Works
- Easy: Saves time and skips peeling, coring, and slicing — ideal for beginners or busy days.
- Customizable: Canned filling can be overly sweet or slightly thin. Adding lemon juice brightens the flavor and cornstarch thickens the filling to avoid a soggy crust.
- Better flavor: A few warming spices like cinnamon, ginger, and allspice add depth and aroma that the canned filling lacks.
- Par-bake: Blind-baking the crust helps maintain a firm bottom so your pie slices cleanly.
- Perfect for holidays, last-minute desserts, or anytime you want comfort pie with minimal effort.
📃Ingredient Description
Ingredients for an easy apple pie using canned filling:
- Canned apple pie filling: Choose a brand where apples are the first ingredient. It’s the time-saver in this recipe.
- Pie crust: Use store-bought crusts for convenience or a flaky homemade crust if you prefer.
- Lemon juice: Brightens the filling and balances sweetness.
- Spices: Cinnamon, ginger, and allspice bring warmth and character.
- Cornstarch: Thickens the filling so it isn’t runny.
- Brown sugar (optional): Add for more caramel notes if your canned filling isn’t sweet enough.
- Egg wash and cinnamon sugar: For a golden, bakery-style finish.
- Optional: One tart apple, thinly sliced, for added texture and a fresh bite.
How To Make Canned Apple Pie Filling Taste Better
- Add warming spices such as cinnamon, cardamom, or allspice.
- Use cornstarch or flour to thicken the filling before baking.
- Add extra lemon juice to lift and balance the sweetness.
- Stir in brown sugar if you want a richer, more caramelized flavor.
📝Step-by-Step Instructions
Below are clear steps to make this shortcut apple pie. The full recipe card includes exact measurements and times.
Step 1: Roll out the pie crust and line a 9-inch pie pan with the bottom crust. Press the dough into the edges.
Step 2: Prick the crust lightly with a fork and chill in the freezer for 15 minutes to set the shape.
Step 3: Place parchment and pie weights (or dry beans) over the frozen crust and par-bake until lightly golden. Remove weights, brush the crust with egg wash, and bake briefly again to seal.
Step 4: If making a lattice top, cut the second crust into 1-inch strips and refrigerate while you prepare the filling.
Step 5: In a bowl, mix the canned apple filling with lemon juice, cornstarch, spices, brown sugar (if using), and the optional thinly sliced apple.
Step 6: Spoon the filling into the cooled crust and dot the top with small cubes of cold butter.
Step 7: Arrange longer strips vertically, lift alternating strips and weave shorter strips across to form a lattice. Trim and seal the edges by crimping or folding.
Step 8: Brush the top with egg wash and sprinkle cinnamon sugar if desired.
Step 9: Place the pie on a baking sheet to catch any drips and bake until the top is golden and juices bubble, about 40–45 minutes. If edges brown too quickly, cover with foil.
Step 10: Let the pie rest for at least 2 hours before slicing to ensure clean slices. Serve warm with vanilla ice cream.
Top Tip
These tips will help you get the best results when using canned filling.
- Use two 9-inch crusts for a sturdier bottom. Thinner store-bought crusts benefit from doubling to avoid sogginess and to create a good overhang.
- Freezing and par-baking the crust keeps the base firm and prevents leaks.
- Brushing the par-baked crust with egg wash seals it and reduces sogginess.
- Sift the cornstarch before adding to the filling to prevent lumps and ensure even thickening.
- Leftover cut dough can be rolled into decorative shapes to adorn the top.
✅Recipe FAQs
Runny filling? Stir in 1 tablespoon of cornstarch before baking. Edges browning? Use a pie shield or wrap a strip of foil around the rim halfway through baking. Too sweet? Add a splash of lemon juice or mix in a thin slice of a tart apple to balance sweetness.
Blind-bake the crust, brush with egg wash to seal it, and use cornstarch to thicken the filling before baking.
Here Are More Dessert Recipes To Try:
-
Cinnamon Roll With Apple Pie Filling
-
Easy Cherry Mango Popsicles
-
Pumpkin Spice Cake with Butterscotch Frosting
-
Matcha Roll Cake
If you try this recipe, please consider leaving a star rating and sharing your experience in the comments. Your feedback is appreciated!
PEACE & LOVE
Maureen
📖 Recipe
Apple Pie With Canned Apple Pie Filling
Equipment
- 9 inch pie pan
- Medium bowl
- Pastry cutter
- Baking sheet
Ingredients
- 2 store-bought pie crusts, softened at room temperature (plus 1 if making an elaborate top)
- Egg wash: 1 large egg beaten with 1 tablespoon water
- 2 (20 oz) cans apple pie filling
- 1 tart apple, peeled and thinly sliced (optional)
- 2 tablespoons packed brown sugar (optional)
- 3 teaspoons freshly squeezed lemon juice
- 2 tablespoons cornstarch
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon allspice
- Pinch of salt
- ¼ cup butter, cut into small cubes
- Cinnamon sugar for sprinkling (optional)
Instructions
- Preheat oven to 400°F. Line a 9″ pie pan with a softened pie crust and prick the bottom and sides with a fork, taking care not to puncture through.
- Freeze the pan for 15 minutes. Add pie weights or dry beans and bake 15–18 minutes until lightly browned. Remove weights.
- Brush the bottom and sides with egg wash and bake 3 more minutes. Remove and cool slightly.
- Cut the second crust into 1-inch strips and chill while you make the filling.
- In a medium bowl, combine the canned apple filling, optional fresh apple slices, brown sugar, lemon juice, cornstarch, cinnamon, ginger, allspice, and a pinch of salt.
- Spoon the filling into the prepared crust and dot with cubed cold butter.
- Weave the crust strips into a lattice or place a whole crust on top. Trim and seal the edges by crimping or folding; vent if using a whole top.
- Brush the top with egg wash and sprinkle cinnamon sugar if desired.
- Place the pie on a baking sheet and bake 40–45 minutes until golden and juices bubble. Cover edges with foil if they brown too quickly.
- Let the pie rest for 2 hours before slicing for the cleanest cuts. Serve with vanilla ice cream. Store leftovers at room temperature up to 3 days.
Notes
- Using two store-bought crusts makes a firmer bottom and provides extra overhang in case the crust shrinks while baking.
- If you want a more elaborate lattice, prepare an extra sheet of dough.
- For a simple top, place a whole 9″ round, vent with slits, and crimp the edge.
- Avoid brushing the very edges with egg wash to prevent premature browning; cover edges with foil if needed during baking.
Nutrition
| Carbohydrates: 29 g
| Protein: 3 g
| Fat: 17 g