Go Back
–+ servings
a slice of apple pie made with canned pie filling on a plate with a fork.
5 from 1 vote
Print Pin it! Save

Better Apple Pie with Canned Pie Filling

This apple pie with canned pie filling gets fresh apples and extra spices, so it tastes homemade. Bake it a day ahead for Thanksgiving or Christmas.
Prep Time10 minutes
Cook Time55 minutes
Total Time1 hour 5 minutes
Course: Dessert
Cuisine: American
Servings: 6
Calories: 623kcal
Author: Sula

Ingredients

  • 1 frozen deep dish pie crust 9-inch, unbaked
  • 1 can apple pie filling 21 ounces
  • 3 medium apples Granny Smith or mix
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg

Topping

  • ½ cup unsalted butter softened
  • ¾ cup flour all-purpose
  • ¾ cup brown sugar
  • ¼ teaspoon cinnamon

Instructions

  • Preheat oven to 425°F. Let the frozen crust thaw slightly while you prep the apples. Leave it in its pan and place it on a foil-lined baking sheet.
    1 frozen deep dish pie crust
  • Peel, core, and thinly slice the apples. A mandoline will help make evenly thin slices.
    3 medium apples
  • Place the apple pie filling and sliced apples in a large bowl. Add the spices and mix well.
    1 can apple pie filling, 2 teaspoons cinnamon, 1 teaspoon nutmeg
  • Transfer the apple mixture into the crust and cover with foil.
  • Transfer the pie on the baking sheet into the preheated oven and bake, covered, for 30 minutes.
  • While the pie is baking, mix the topping by combining the flour, cinnamon, and brown sugar. Add the softened butter and use a hand mixer to mix together. Small chunks of butter are okay as long as they are evenly dispersed. The mixture should be crumbly.
    ½ cup unsalted butter, ¾ cup flour, ¾ cup brown sugar, ¼ teaspoon cinnamon
  • Remove pie from oven and reduce heat to 375°F.
  • Remove the foil from the pie (remove any stuck apple pieces and return to the pie) and add the topping to the pie.
  • Leave the foil off and return to the oven. (still on the baking sheet)
  • Bake, uncovered, for 25 minutes. The filling will be cooked through and is very likely to bubble over the edge a little. (this is the reason for the baking sheet under the pie)
  • Remove the pie from the oven and allow to cool to room temperature, then refrigerate before slicing to serve.

Notes

I recommend an absolute minimum of 2 hours before cutting (more is better) to allow the pie to set, and usually overnight is best for fruit pies. But if you can't wait, it'll still taste great. It just might be a little less pretty.

Nutrition

Calories: 623kcal | Carbohydrates: 96g | Protein: 4g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 190mg | Potassium: 238mg | Fiber: 5g | Sugar: 50g | Vitamin A: 548IU | Vitamin C: 6mg | Calcium: 55mg | Iron: 2mg

Nutrition values are estimates only, using online calculators. Please verify using your own data.