This canned filling and pie pastry apple pie recipe makes our favorite dessert faster and easier. The smell of fresh apple pie comforts. This recipe is a family favorite for good reason. Apples with a golden crust and cinnamon flavor are delicious. No need to peel, core, and slice a barrel of apples for this dessert!
Ingredient
Filling– 1 Tablespoon Butter– 2 Cans Apple Pie Filling 1 can = 1 lb or about 400 g each– 1/2 Cup Granulated Sugar– 1 Tablespoon Apple Spice Mix See Note– 1 Tablespoon Cornstarch– 2 Tablespoons Water– 2 Tablespoon Lemon JuiceDough– 2 Sheets Ready Pie Dough– 1 Egg Beaten – 2 cups Dried Beans or Baking Weights for Blind Baking Optional– Oil Spray Or Melted Butter
Direction
1
Prepare Pie FillingButter a pot on medium heat.Add sugar and bottled apple spice mix. Heat slowly to dissolve sugar.
2
Make a cornstarch-water slurry. Mix apples with lemon juice and cornstarch slurry. Thicken the cornstarch slurry by simmering on low. Leave to cool.
3
Blind-Bake Pastry BasePre-heat your oven to 360 F/180 C.
Unwrap your thawed pastry sheet.
Grease pie dish with oil spray or butter.
4
Gently press the dough into the pie dish's bottom and sides.
Prick the pastry sheet bottom with a fork. This prevents crust ballooning during baking.
5
Cover the pastry with parchment paper, including the edges. To prevent pastry bubbles, fill the pie plate with pie weights. In the absence of ceramic or metal pie weights, you can use dried beans or uncooked rice.
6
Insert pie plate into preheated oven's center rack. Bake crust 10-12 minutes per recipe. This time usually sets the crust without browning.
7
Remove parchment paper or aluminum foil and pie weights from the pie dish carefully after baking. After drying, blind bake rice and beans.Return the empty crust to the oven for 5-7 minutes until light golden brown.Cool the crust before filling.
8
Assemble The Apple Pie After the apple pie filling and dough cool, construct the pie.Spread the aforementioned pie ingredients equally in the cooled baked shell. Top the apple filling with the second sheet.
9
Chop crust top. Releases baking steam. Lattice: weave strips over filling and secure edges.Mix beaten egg in a small bowl. Gold the top crust with egg wash. Bake the pie until the crust is golden brown, 45–55 minutes.