Apple pie with canned apple pie filling
Classic apple pie in easy, foolproof layers for cozy homemade comfort
Imagine a golden crust, flaky and buttery, releasing a warm cinnamon and apple aroma as it bakes until the edges turn a toasty amber.
This apple pie is perfect for weeknight treats or holiday gatherings when you want dependable, old fashioned flavor with minimal fuss.
I remember the first time I tried this method and realized I could keep the comforting tradition alive with pantry staples and a little love.
Recipe at a Glance
Ingredients
Crust
Filling and Topping
Substitutions & Variations
Step-by-Step Instructions
Prepare the crust dough
In a large bowl, whisk the flour, salt, and sugar. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together. Divide the dough in half, shape into disks, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Preheat oven and prepare pan
Preheat your oven to 425°F. Place a baking sheet on the lowest rack to catch any drips. Grease a 9 inch pie plate or line it with parchment paper for easy release.
Roll out the bottom crust
On a lightly floured surface, roll out one disk of dough to fit your pie plate. Place the bottom crust in the pan and trim excess, leaving a small overhang. Prick the crust gently with a fork to prevent bubbles.
Prepare the filling
In a medium bowl, stir the apple pie filling with lemon juice, cinnamon, nutmeg, flour, and vanilla until well combined. Let the mixture sit while you roll out the top crust.
Add filling to crust
Pour the apple filling into the prepared bottom crust, mounding slightly in the center. Smooth the edges so the filling sits just below the rim.
Roll out the top crust
Roll out the second disk of dough on a floured surface. Place the top crust over the filling, allowing overhang on all sides. Trim the excess, leaving about half an inch overhang.
Seal and vent the pie
Fold the top edge under the bottom edge and crimp firmly to seal. Cut a few slits in the top crust for steam to escape. Brush the top with beaten egg and sprinkle with sugar for a beautiful finish.
Bake the pie
Bake in the preheated oven at 425°F for 15 minutes, then reduce the temperature to 350°F and bake for an additional 20 to 25 minutes, until the crust is golden brown.
Cool before serving
Let the pie cool on a wire rack for at least 2 hours before slicing. This allows the filling to set and makes for cleaner, neater slices.
Store leftovers
Cover and keep at room temperature for up to 1 day or refrigerate for up to 4 days. Reheat slices gently in the microwave or oven to restore that fresh baked flavor.
Pro Baker Tips
Storage & Serving Notes
Serving Suggestions
Serve this classic apple pie warm with a scoop of vanilla ice cream for the perfect contrast.
Frequently Asked Questions
Go Make It!
Enjoy this comforting apple pie made easy with canned filling, and share the warmth of homemade dessert with family and friends.