Apple Pie With Canned Apples

Wonderful apple pie flavor using canned apples. This classic apple pie recipe is delicious and a family tradition in my home.

This apple pie is my take on my grandmother’s classic apple pie recipe. It fills the house with a wonderful aroma and the flavor is absolutely perfect (IMO).

While I love making apple pie from fresh picked apples, this recipe is a great alternative for when apples aren’t in season.

It’s a great pie for the holiday season but there’s nothing stopping you from baking it any time of year. The flavor and aroma just feel like home.

Make sure to bookmark or pin this recipe because I’m sure you will want to make it again and again.

How to Bake Apple Pie using Canned Apples

Some of my favorite memories are baking pies with my mother and grandmother for the holidays. And apple pie was always on the menu.

The aroma of this recipe baking takes me back to those younger days and it’s one of my favorite pies to bake.

The classic spice combination pairs amazingly well with canned apples making this a great way to get that classic apple pie flavor year round.

This recipe yields one 9″ pie. Prep time varies, but comes in around fifteen minutes and bake time is approximately forty-five minutes.

When placing your top crust, fold the edge over the bottom crust edge before pinching the two together. This will keep your filling from leaking our the side of your pie.

Pie Crust Tip

Related: Can you use expired pie crust

Ingredients

We will be using common baking ingredients in our recipe. When it comes to our canned apples, make sure to use canned apple and not apple pie filling.

Apple pie filling comes with spices and we will be adding our own spice so we can get that great apple pie flavor just right.

While we will be using premade crust for this recipe, you can absolutely use homemade crust. If making your own, prepare two 9″ crusts. You will need one for the bottom and one for the top.

You can use a lattice style top crust or a solid top crust. That comes down to personal preference. This pie crust recipe is one of my favorites.

• Canned Apples
• Granulated Sugar
• Brown Sugar
• Cornstarch
• Cinnamon
• Nutmeg
• Salt
• Unsalted Butter
• Almond Extract or Vanilla Extract (optional)
• Lemon Juice (optional)
• Pie Crusts

Related: Nutmeg alternatives in apple pie

Substitutions and Alternatives

While we will be using common ingredients for our recipe, I’ll go over some common substitution options just in case you’re out of anything.

Keep in mind that substitutions can change the final flavor or texture of your apple pie, but they will work in a pinch.

Sugar: The combination of granulated and brown sugar provides the ideal level of sweetness and moisture. But if you are out of either of them you can use an alternative sweetener. Go with cane sugar, palm sugar, or coconut sugar at a 1:1 ratio.

Cornstarch: Cornstarch is a thickener and produces a good texture for our pie filling. Without a thickener, our filling would be way too runny. If you are out of cornstarch you can use all-purpose flour, tapioca flour, or unflavored gelatin.

Almond Extract or Vanilla Extract: Extract is added to provide flavor to our filling. While I recommend almond extract in this recipe, vanilla extract is a good alternative. You can also use another nut extract at a 1:1 ratio.

Lemon Juice: Lemon juice provides acidity and enhances all the other flavors in our apple pie. While it is optional, you can omit it or use white distilled vinegar or apple cider vinegar instead. If using vinegar use half as much as you would lemon juice. For more options read the lemon juice alternative in apple pie guide.

Instructions

For equipment, you will need a 9″ pie pan and a saucepan. Once you have all your ingredients gathered it’s time to get baking!

Note: If making homemade crust, prepare your crust before starting your pie filling.

Step 1: Preheat oven to 425 degrees

Step 2: Pour entire contents of canned apples into your saucepan. Add your cornstarch, granulated sugar, brown sugar, and salt. Gently stir until apples are evenly coated.

Step 3: Bring mixture to medium high heat. Stir occasionally and continue to heat until filling has started to boil. Continue on heat for approximately 1 more minute or until desired thickness is achieved. Remove from heat.

Step 4: Stir in almond extract, cinnamon, nutmeg, and lemon juice until well combined.

Step 5: Line pie pan with one pie crust. Trim excess dough from edges.

Step 6: Pour apple pie filling into crust lined pie pan.

Step 7: Add butter slices evenly on top of pie filling.

Step 8: Add top crust to pie. Pinch edges together using your fingers. Cover edge of pie crust with aluminum foil.

Note: If using a solid top crust, cut at least four slits in crust for ventilation.

Step 9: Bake pie at 425 degrees for 10 minutes. Reduce heat to 350 degrees and bake for an additional 30-40 minutes. Your pie is done when your crust is golden brown and filling is bubbling up.

Step 10: Carefully remove apple pie from oven and cool on a wire rack.

Step 11: Serve warm and enjoy!

Recipe Notes

• Both oven and stovetop temperatures vary so adjust cooking times accordingly.
• You can sprinkle your top crust with sugar before baking.
• This pie is perfect for topping with ice cream or whipped cream.
• Store pie covered at room temperature for up to three days or up to five days in the refrigerator.