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Easy Canned Apple Pie with Cinnamon, Nutmeg, and Vanilla Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 14 reviews
  • Author: Sue
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This easy Apple Pie with Canned Pie Filling is a quick way to enjoy a classic dessert with minimal effort. By enhancing store-bought apple pie filling with cinnamon, nutmeg, and vanilla, this recipe delivers homemade flavor with a shortcut that’s perfect for busy bakers. Whether you prefer a simple top crust or a decorative woven lattice, this pie bakes to golden perfection with a tender, flaky crust and a warmly spiced apple filling.

Ingredients

Pie Crust

  • 2 prepared pie crusts (frozen, thawed in refrigerator)

Filling

  • 2 (20 ounce) cans apple pie filling (can also use 21 ounce cans)
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon vanilla extract

Egg Wash

  • 1 large egg
  • 1 Tablespoon water

Instructions

  1. Preheat Oven: Set your oven to 425°F (220°C) to get it ready for baking the pie.
  2. Prepare Bottom Crust: Roll out one thawed pie crust on a lightly floured surface, leaving about 1 inch of overhang for crimping. Place it in a pie plate.
  3. Crimp and Chill: Crimp the edges of the bottom crust in a traditional pattern, then place the pie plate in the refrigerator to chill while you prepare the filling and top crust.
  4. Prepare Top Crust: Let the second pie crust thaw just enough to be flexible. Remove it from its pie plate and place on a lightly floured surface. Roll it out gently to smooth it. For a fun woven top, cut it into ½-inch to ¾-inch strips with a pizza cutter and set aside.
  5. Mix Filling: In a large bowl, combine the canned apple pie filling with ground cinnamon, ground nutmeg, and vanilla extract, stirring until well blended.
  6. Make Egg Wash: Whisk together the egg and water in a small bowl until smooth.
  7. Egg Wash Bottom Crust: Take the chilled bottom crust out of the refrigerator and lightly brush the inside bottom crust with a thin layer of egg wash, avoiding pooling.
  8. Add Filling: Spoon the spiced apple filling evenly into the prepared bottom crust.
  9. Top Crust Placement: If using a simple top crust, place the whole second crust over the filling, trim excess dough, and press edges to seal. For woven crust, arrange dough strips on top of filling in a woven pattern, trimming ends and pressing into the edges to seal.
  10. Brush Top Crust: Lightly brush the top crust with remaining egg wash for a golden finish.
  11. Ventilation: If using a full top crust, cut 4–5 small slits in the top to allow steam to escape during baking.
  12. First Bake: Place the pie on a baking sheet to catch any spillover and bake at 425°F (220°C) for 20 minutes.
  13. Reduce Temperature and Continue Baking: Lower the oven temperature to 375°F (190°C), and bake for an additional 20–25 minutes until the crust is golden and the filling bubbles. Cover crust edges loosely with foil if they brown too fast.
  14. Cool Pie: Allow the pie to cool for at least 2 hours so the filling sets before slicing.
  15. Serve: Enjoy as is, or enhance with caramel sauce, vanilla ice cream, or whipped cream.

Notes

  • Use a baking sheet under the pie to prevent oven mess from bubbling filling.
  • Chilling the bottom crust before filling helps maintain a flaky crust.
  • Cutting slits in the top crust prevents sogginess by allowing steam to escape.
  • If crust edges brown too quickly, protect them with foil or a pie shield during baking.
  • Letting the pie cool fully ensures the filling thickens and slices cleanly.
  • Substitute frozen pie crust with homemade if preferred for a more personalized touch.

Find it online: https://suerecipe.com/easy-canned-apple-pie-with-cinnamon-nutmeg-and-vanilla-recipe/