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Easy Apple Pie with Canned Filling and Fresh Cinnamon-Nutmeg Flavors Recipe

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4 from 9 reviews

This easy Apple Pie with Canned Pie Filling is a quick shortcut dessert that enhances store-bought apple pie filling with cinnamon, nutmeg, and vanilla for a homemade flavor. Using pre-made pie crusts makes preparation simple while still delivering a classic golden, flaky crust and a perfectly spiced apple filling. Whether topped with a simple crust or a decorative woven lattice, this apple pie bakes to bubbling perfection and is best enjoyed after cooling to let the filling set.

Ingredients

Pie Crusts

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

Apple 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: Preheat your oven to 425°F to prepare for baking the pie.
  2. Prepare Bottom Crust: Roll out one slightly thawed pie crust on a lightly floured surface, leaving about 1 inch of overhang for crimping. Place it in a pie plate and crimp the edges in a traditional pattern, then chill in the refrigerator while preparing the rest.
  3. Prepare Top Crust: Let the second pie crust thaw just enough to be flexible. Remove it from its pie plate and place it on a floured surface. For a simple top crust, roll gently to smooth; for a woven lattice, roll and cut into ½ to ¾ inch strips, setting strips aside for later assembly.
  4. Mix Filling: In a large bowl, combine both cans of apple pie filling with ground cinnamon, ground nutmeg, and vanilla extract, stirring until well mixed.
  5. Make Egg Wash: Whisk together the egg and water in a small bowl to create an egg wash for glazing the crust.
  6. Assemble Pie: Remove the chilled bottom crust from the fridge and lightly brush the inside bottom with a thin layer of egg wash, ensuring it doesn’t pool. Spoon the apple filling evenly into the bottom crust.
  7. Add Top Crust: For a simple crust, place the second crust over the filling, trim excess, and seal by pressing edges together. For a lattice, weave strips over the filling and press strip ends into the crimped edge to seal.
  8. Glaze and Vent: Brush the top crust with remaining egg wash. If using a solid top crust, cut 4–5 small slits to allow steam to escape during baking.
  9. Bake Part One: Place the assembled pie on a baking sheet to catch any spills and bake at 425°F for 20 minutes, allowing the crust to set and start browning.
  10. Bake Part Two: Reduce oven temperature to 375°F and bake for an additional 20–25 minutes, or until the crust is golden brown and the filling bubbles. Cover crust edges with foil or a pie shield if they brown too quickly.
  11. Cool: Let the pie cool for at least 2 hours to allow the filling to fully set before slicing.
  12. Serve: Enjoy as is, or serve drizzled with caramel sauce and a scoop of vanilla ice cream or whipped cream for an extra indulgent treat.

Notes

  • Using a baking sheet under the pie helps prevent spills in the oven and makes handling easier.
  • Allowing the pie to cool completely before slicing ensures the filling sets properly and slices cleanly.
  • Adjust cinnamon and nutmeg amounts to taste for a more or less spiced filling.
  • Cover crust edges with foil if they brown too fast to prevent burning.
  • This recipe works well with either simple solid tops or decorative lattice crusts depending on your preference.

Find it online: https://lauracooks.com/easy-apple-pie-with-canned-filling-and-fresh-cinnamon-nutmeg-flavors-recipe/