How to Make a Delicious Apple Pie from a Can of Apples

Making Apple Pie Easy: The Canned Apple Shortcut

Okay, let's be honest. Peeling, coring, and slicing a ton of apples for pie is a pain. But who doesn't love a warm apple pie? The solution? Canned apples! This recipe is perfect for busy weeknights – or any time you want a delicious pie fast.

Why Canned Apples? Seriously?

Think of it this way: convenience, consistency, and cheaper than a trip to the orchard. No more apple-peeling marathon! You get perfectly even apple slices every single time. The texture might be slightly different, but trust me, the taste is amazing.

What You'll Need:

• Canned Apples: Two 20-ounce cans of apple pie filling (or sliced apples in light syrup). I like apple pie spice, but get creative!
• Pie Crust: Two 9-inch pie crusts. Homemade is fun, but store-bought works perfectly fine. No judgment here!
• Thickener: 1-2 tablespoons cornstarch or flour. This prevents a soggy bottom. If your apples are already thick, skip this.
• Sugar: 1/4 cup granulated sugar (adjust to taste).
• Spices: Cinnamon, nutmeg, and a pinch of allspice (optional, but yummy!).
• Butter: 2 tablespoons cold, unsalted butter, cut into bits. It makes it richer!
• Egg Wash (optional): One egg beaten with a tablespoon of water for a shiny top.
• Coarse Sugar (optional): For extra sparkle.

Let's Bake!

Step 1: Prep the Apples

Open those cans! Drain off any extra syrup. If the apple chunks are big, break them up a bit with a fork. Don't smash them; you want some texture.

Step 2: Mix It Up

In a big bowl, combine the apples, thickener, sugar, and spices. Gently mix everything together. This is where the magic happens.

Step 3: Assemble the Pie

Put one crust in a 9-inch pie plate. Pour in the apple filling. Scatter those butter bits on top. They add flavor and help the crust brown nicely.

Step 4: Top It Off

Place the second crust on top. Crimp the edges to seal. Cut slits in the top crust to let the steam escape. Otherwise, your pie might explode! (Been there…)

Optional: Want a fancy pie? Make a lattice top! Or brush with egg wash and sprinkle with coarse sugar for a pretty golden brown finish.

Step 5: Bake Time!

Preheat your oven to 375°F (190°C). Bake for 45-55 minutes, or until golden brown and bubbly. If the crust browns too fast, loosely cover the edges with foil.

Step 6: Cool Down & Enjoy

Let it cool completely on a wire rack before slicing. This prevents a messy pie. Patience, young Padawan! Then, dig in!

Tips & Tricks:

• Spice it up: Try cardamom or ginger!
• Zesty twist: Lemon or orange zest adds brightness.
• Nutty goodness: Pecans or walnuts add crunch.
• Cranberry surprise: A cup of cranberry sauce makes it festive.
• Mini pies: Perfect for parties!
• Gluten-free: Use gluten-free crusts.

Frequently Asked Questions (FAQs)

1. Can I use different canned apples? Absolutely! Granny Smith, Fuji… experiment!
2. What if my apples are already sweet? Use less sugar.
3. How do I know when it's done? Golden brown crust, bubbly filling, and a toothpick comes out clean.
4. Can I make it ahead? Best to bake it the day you serve it. But you can prep the filling ahead of time.
5. How to store leftovers? In an airtight container in the fridge for 3-4 days.

Making apple pie with canned apples is a total win. It's easy, delicious, and perfect for anyone. Happy baking!