Why is my apple pie watery?

This is more common when making the pie filling from scratch but since this is made with canned pie filling there shouldn't be an issue because the can is full of thickeners that keeps it from getting runny. However, you will want to let the pie rest for 10-15 minutes before slicing into it to ensure it's had time to set.

How do I know when my apple pie is done?

The crust should be golden and firm to the touch. It should take 35-45 minutes in a 350 degree Fahrenheit oven.

Should I cover my apple pie while baking?

You do not need to cover it with this recipe, just ensure you bake it on the middle rack so it's not close to the top burners!

When to egg wash apple pie?

This is the last step before baking the pie!

Easy Apple Pie with Canned Apple Filling

Description

This easy apple pie with canned apple filling is warm and gooey and the best dessert for any occasion!

Ingredients

Pie Crust

Flour: 2 Cups
Granulated Sugar: 1 and 1/2 Tablespoons
Salt: 1/2 Teaspoon
Cold Butter, Cut Into Small Cubes: 1 Cup
Cold Water: 1/4 Cup
Egg, Whisked: 1

Pie Filling

Apple Pie Filling: two 21 oz cans
Cinnamon: 1 teaspoon
Nutmeg: 1 teaspoon

Instructions

Make the pie crust: In a bowl, mix the flour, sugar, and salt. Add the cold butter and use your hands to break apart the butter until a crumbly sandlike texture is formed. Add the cold water, and form the dough into a rough ball shape. Use a knife to split the dough in half, and form each dough section into a burger patty shape and size, and place them on a plate in the fridge for 10 minutes (until cold and firm).
Start the oven: Preheat the oven to 350° F.
Make the pie filling: In a separate bowl, combine and mix the pie filling ingredients and set it aside while you finish making the crust.
Roll the dough: Sprinkle flour over a flat kitchen surface and place one of the dough patties on it. Sprinkle a little more flour over the dough and the rolling pin. Roll the dough out into a circle about an inch wider than your pie dish and about a ¼ inch thick. Gently fold the dough in four quarters without pressing/sealing it, and transfer it to your ungreased pie dish. If there are any holes, pull off some access dough and fill in the gaps! Pour the pie filling into the pie dish.
Bake: Repeat step 4 for rolling out the final dough patty and lay it over the top of the pie, pinching the edges and poking holes or cutting a few slits into the top of the pie so it can breathe while it bakes. Chill in the fridge for 10 minutes, then brush the dough with the egg and bake the pie uncovered on the middle rack for 35-45 minutes, until golden and cooked through.

Notes

Poking holes or slicing a few slits in the top of the pie will help it breathe and cook through properly.

This recipe uses a 9-inch pie dish and needs about 35-45 minutes; however, if you are using a larger pie dish, you can cook it for slightly less time (5-10 minutes).

Don't worry if the pie starts cracking along the edges when rolling the dough. Just tear a few pieces of an area with excess pie dough and fill in your cracks with it!

Chilling the dough is important because to roll the dough, it needs to be cold.

Nutrition facts are for informational purposes only. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary. Please note that this is not medical or nutrition advice. Seek advice from a licensed professional if you need advice. We are not liable for any damages caused by your use of this content.

Prep Time: 30 minutes
Cook Time: 35 minutes
Category: Dessert, pie
Method: Bake
Cuisine: American