Apple Pie Recipe With Canned Filling

Apple Pie Recipe With Canned Filling:- A freshly baked apple pie’s aroma evokes a feeling of coziness and nostalgia unlike anything else. For generations, this traditional dessert has been a household staple, and for good reason. The aesthetically pleasing fusion of succulent apples infused with cinnamon and encased in a crisp, golden crust is unmistakably alluring. This dessert does not require you to peel, core, and slice an entire barrel of apples in order to enjoy it.

Apple Pie Recipe With Canned Filling

Equipment

• 1 Pastry Brush
• 1 Saucepan
• 1 Oven Safe Pie Dish It should be slightly smaller than your pie dough sheet. 

INGREDIENTS

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
• 1 Tablespoon Cornstarch
• 2 Tablespoons Water
• 2 Tablespoon Lemon Juice

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Dough

• 2 Sheets Ready Pie Dough
• 1 Egg Beaten
• 2 cups Dried Beans or Baking Weights for Blind Baking Optional
• Oil Spray Or Melted Butter

Also Read:-Banana Bread Recipe

Instructions

Prepare Pie Filling

1. In a saucepan, melt the butter over medium heat.
2. Combine sugar and canned apple spice blend.
3. Low-heat until the sugar is melted.
4. Combine water and cornstarch to form a slurry.
5. Stir a slurry of cornstarch and lemon juice into the apple mixture.
6. Simmer the cornstarch slurry over low heat until it becomes slightly thicker.
7. Set aside for cooling.

Blind-Bake Pastry Base

1. Preheat the oven to 180 degrees Celsius or 360 degrees Fahrenheit.
2. Unwrap or unroll the defrosted pastry sheet.
3. Grease the dish for the pie with melted butter or oil spray.
4. With caution, transfer the crust into the pie dish, applying gentle pressure to the bottom and sides of the dish.
5. Make indentations at the base of the pastry sheet using a fork. This prevents the crust from expanding unpredictably while baking.
6. Ensure that a sheet of parchment paper adheres to the pastry, extending beyond its edges. Utilize pie weights to prevent the pastry from rising and developing bubbles. Specialized metal or ceramic pie weights may be utilized; however, in the absence of such materials, dried beans or uncooked rice may be employed as a provisional alternative.
7. Position the pie dish onto the center oven rack that has been preheated. Bake the crust for 10 to 12 minutes, or until tender, as directed in the recipe.
8. Typically, this duration is sufficient to allow the crust to solidify without achieving a complete browning.
9. Eliminate the pie weights and the parchment paper or aluminum foil that covered the dish after removing it from the oven with care. You can preserve dried beans or rice for subsequent blind baking endeavors.
10. Proceed with the baking process for an additional 5-7 minutes, or until the crust transforms into a pale golden brown hue.
11. After the crust has completely baked, remove it from the oven and allow it to cool entirely prior to proceeding with the filling.

Assemble The Apple Pie

1. After the apple pie crust and filling have cooled completely, the pie must be assembled.
2. Distribute the pie filling that was prepared in advance in an even manner into the baked shell that has cooled.
3. The second sheet should be positioned over the apple filling. For the purpose of securing the top and bottom crusts together, crimp the edges of the pie dish and remove any excess dough that is hanging over them.
4. Create apertures in the uppermost crust. This will facilitate the escape of steam while baking.
5. Seal the edges after weaving the strips over the filling if a lattice pattern is utilized. (see images)
6. Blend the beaten egg in a small bowl. Applying the egg wash to the top crust will result in a golden, reflective exterior. Bake the pie for approximately 45 to 55 minutes, or until the crust becomes golden brown.

Nutrition