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Apple Pie with Canned Filling and Lattice Crust Recipe

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4.4 from 49 reviews

  • Author: Ava
  • Total Time: 1 hour 14 minutes
  • Yield: 8 servings

Description

This classic Apple Pie recipe uses store-bought pie crusts and canned apple pie filling for a convenient yet delicious dessert. Enhanced with fresh tart apple slices, warm spices such as cinnamon, ginger, and allspice, and a touch of brown sugar and lemon juice, this pie boasts a perfect balance of sweetness and tartness. A buttery lattice crust provides a golden, flaky finish. Ideal for gatherings or cozy family dinners, it pairs wonderfully with vanilla ice cream.

Ingredients

Pie Crust

  • 2 store-bought pie crusts (softened at room temperature)
  • 1 additional pie crust (optional, for extra decorating or replacement)
  • Egg wash: 1 large egg beaten with 1 tablespoon water

Filling

  • 2 (20 oz) cans apple pie filling
  • 1 tart apple, peeled and thinly sliced (optional)
  • 2 tablespoons packed brown sugar
  • 3 teaspoons freshly squeezed lemon juice (from 1 large lemon)
  • 2 tablespoons corn starch
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground allspice
  • Pinch of salt
  • ¼ cup butter, cut into small cubes

Topping

  • Cinnamon sugar (optional: granulated sugar mixed with cinnamon) for sprinkling

Instructions

  1. Prepare Oven and Pie Crust: Preheat your oven to 400°F (204°C). Place one softened pie crust into a 9-inch pie pan, gently pressing it into place. Prick the bottom and sides of the crust with a fork to prevent bubbling, taking care not to pierce through.
  2. Blind Bake Crust: Chill the pie crust in the freezer for 15 minutes. Then, place pie weights, dry beans, or rice over the crust and bake for 15-18 minutes until it just starts to turn light brown. Remove the weights carefully.
  3. Finish First Crust: Brush the inside of the crust with the prepared egg wash and bake for an additional 3 minutes to seal it. Remove from the oven and allow it to cool slightly.
  4. Prepare Lattice Strips: While the crust cools, take the second pie crust and cut it into 1-inch wide strips. Place these strips on a sheet pan or inside a ziplock bag and refrigerate until later.
  5. Make the Filling: In a medium bowl, mix together the canned apple pie filling, optional fresh apple slices, brown sugar, lemon juice, corn starch, cinnamon, ground ginger, allspice, and pinch of salt until well combined.
  6. Assemble the Pie: Spoon the prepared filling into the cooled pie crust, evenly distributing it. Dot the filling on top with the cold butter cubes to add richness and flavor during baking.
  7. Create Lattice Topping: Arrange the chilled pie crust strips over the filling in a lattice pattern, using longer strips centered over the pie. Trim any excess dough, then seal the edges by pressing with a wet finger or crimping with a fork. You may also decorate the edges with cut-out shapes if desired.
  8. Apply Egg Wash and Sugar: Brush the entire lattice crust generously with the egg wash. Optionally, sprinkle cinnamon sugar over the top to achieve a golden, crinkled finish after baking.
  9. Bake the Pie: Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 40-45 minutes, or until the top crust is golden brown and the filling is bubbling through the lattice.
  10. Cool and Serve: Allow the pie to rest at room temperature for 2 hours before slicing. This resting time helps the filling to set, ensuring clean slices. Serve warm, ideally with a scoop of vanilla ice cream. Store leftovers at room temperature in an airtight container for up to 3 days.

Notes

  • Using an additional pie crust (third crust) is optional and useful for decorative pie edges or replacing any damaged dough.
  • Blind baking the bottom crust prevents sogginess by sealing it before adding the filling.
  • Chilling the crust strips before weaving helps maintain their shape and prevents dough from stretching.
  • Adding fresh sliced tart apple enhances texture and tartness but can be omitted for simplicity.
  • The resting time after baking is critical for the filling to set and makes slicing easier and cleaner.
  • If you do not have pie weights, dry beans or uncooked rice can be a great alternative.
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/apple-pie-with-canned-filling-and-lattice-crust-recipe/