Apple Pie Recipe With Canned Apples

Let’s be real, sometimes you want that warm, comforting, “grandma-made-it” apple pie vibe without, you know, *actually* peeling a gazillion apples. Am I right? High five for convenience!

Why This Recipe is Awesome

Okay, so this isn’t just *awesome*, it’s borderline magical. We’re talking zero apple peeling, minimal chopping (unless you count opening a can), and a taste that will fool even the most discerning pie snobs. Plus, it’s pretty much fail-proof. Seriously, if you can open a can, you’re halfway to pie glory. It’s the “I-want-pie-now” solution without the “I-spent-all-day-making-pie” effort. Your secret’s safe with me.

Ingredients You’ll Need

• 2 ready-made pie crusts (Pillsbury, store-brand, whatever. We’re not judging your shortcuts here!)
• 2 (20-ounce) cans sliced apples (The hero of our story! Make sure they’re just plain sliced apples, not pre-spiced pie filling, unless you want less control over your flavor.)
• 1/2 cup granulated sugar (or more/less, depending on your sweet tooth and the tartness of your apples)
• 2 tbsp all-purpose flour (Our secret weapon for a non-soupy pie.)
• 1 tsp ground cinnamon (Because what’s apple pie without it?)
• 1/4 tsp ground nutmeg (Cinnamon’s best friend.)
• Pinch of ground cloves (Optional, but adds a little *zing*.)
• 2 tbsp unsalted butter (Cut into small cubes, for that extra richness. Or “butter pats,” if you’re fancy.)
• 1 egg, beaten (For an egg wash, making your crust look like a million bucks.)

Step-by-Step Instructions

1. Preheat & Prep: Get that oven preheating to 425°F (220°C). While it’s warming up, grab your pie dish and gently unroll one pie crust into it. Don’t stretch it! Just let it relax into place. Trim any huge overhangs, but leave about an inch.
2. Drain & Mix: Open your canned apples. Drain them extremely well! You definitely don’t want a watery pie. In a large bowl, combine the drained apples, sugar, flour, cinnamon, nutmeg, and cloves. Give it a good, gentle stir until everything is nicely coated.
3. Fill ‘er Up: Pour your apple mixture into the pie crust. Spread it out evenly. Dot the top with those little cubes of butter. It’s like giving your pie tiny presents.
4. Top It Off: Unroll the second pie crust over the filling. Trim the edges to match the bottom crust, leaving that inch again. Now, for the fun part: crimp the edges together. You can pinch ’em, fork ’em, whatever makes you happy. Make sure it’s sealed!
5. Fancy Details: Cut a few slits in the top crust – this lets the steam escape and prevents your pie from becoming a pastry balloon. If you’re feeling extra, brush the top with the beaten egg wash. This gives it that gorgeous, golden-brown shine.
6. Bake Time! Pop your pie into the preheated oven. Bake for 15 minutes at 425°F. This helps set the crust and get things bubbling.
7. Lower the Heat & Finish: After 15 minutes, reduce the oven temperature to 375°F (190°C). Continue baking for another 35-45 minutes, or until the crust is beautifully golden brown and the filling is bubbly. If the crust starts browning too fast, you can cover the edges loosely with foil.
8. Cool Down (The Hard Part): This is crucial! Let your pie cool for at least 2-3 hours before slicing. I know, I know, it’s torture. But this allows the filling to set properly, so it doesn’t just run out when you cut into it. Patience, young padawan!

Common Mistakes to Avoid

• Not Draining the Apples: Seriously, this is a one-way ticket to a soggy-bottomed pie. Think of it as a water park for apples – they need to dry off before getting into the pie dish.
• Skipping the Flour: That little bit of flour isn’t just for show; it’s the magical thickening agent. Without it, you’ll have an apple soup pie. Delicious, maybe, but not quite what we’re going for.
• Cutting Into It Too Soon: The absolute hardest part, but *so* important. If you slice into a hot pie, the filling will run out like a broken dam. Patience, my friend, patience! It’ll set, promise.
• Forgetting to Cut Vents: Unless you want an explosive pie crust that looks like it just went through an alien abduction, make those slits. Steam needs an escape route!

Alternatives & Substitutions

• Pie Crusts: Don’t have store-bought? Go ahead and make your own if you’re feeling ambitious! Or, if you’re a true rebel, try a graham cracker crust for a different vibe (though it won’t be “pie” pie then, IMO).
• Spices: Not a fan of nutmeg? Skip it! Want more cinnamon? Go wild! You can also throw in a pinch of ginger or cardamom for a more complex flavor profile. Live your best spiced life.
• Sweetener: Brown sugar can add a nice molasses-y depth instead of granulated sugar. Or, reduce the sugar if your canned apples are already on the sweeter side, or if you prefer a tarter pie.
• Butter: Vegan? Use a plant-based butter alternative. It’ll still add that yummy richness.
• Egg Wash: If you don’t have an egg, a little milk or even cream brushed on top will still give you a nice, golden finish, just maybe not as shiny. Or skip it entirely – still tastes amazing!

FAQ (Frequently Asked Questions)

• “My pie crust is browning too fast! What do I do?” Ah, the classic pie panic! Don’t fret. Just gently cover the edges of the crust with aluminum foil. This acts like a little hat, protecting it from over-browning while the rest of the pie catches up.
• “Can I use applesauce instead of canned slices?” Uh, no. That’s a different dessert entirely! You’d end up with apple mush between two crusts. Delicious, maybe, but not pie. Stick to the slices!
• “How do I know when the pie is done?” Great question! The crust should be deeply golden brown, and you should see the filling bubbling up nicely through the vents you cut. If you’re really unsure, you can carefully insert a knife into one of the vents – if it comes out hot and gooey, you’re golden.
• “Can I add other fruits?” You rebel, you! While this is an *apple* pie, a handful of cranberries (fresh or frozen) or even some chopped dried apricots mixed in could be surprisingly delicious. Just remember that it will alter the classic apple pie flavor.
• “How long does this pie last?” If you can resist eating it all in one sitting, it’ll keep at room temperature for a day or two, covered. Pop it in the fridge, and it’ll last 3-4 days. But let’s be real, it probably won’t make it that long!
• “What’s the best way to reheat leftovers?” A quick warm-up in the microwave is fine, but for that crispy crust magic, a few minutes in a preheated oven (around 300°F/150°C) works wonders!

Final Thoughts

See? Who said making an amazing apple pie had to be a whole *thing*? With a few clever shortcuts and a little love, you’ve whipped up something seriously delicious. Now go impress your significant other, your dog, your imaginary friend, or just yourself. You totally deserve that warm slice (or two!) of pie. Happy baking, you culinary genius!