21 Delicious Apple Pie Recipes with Canned Filling Variations

Ever find yourself craving the warm, comforting aroma of homemade apple pie but short on time? You’re not alone! That’s why we’ve gathered 21 delicious recipes that transform simple canned apple filling into extraordinary desserts. From classic lattice tops to creative crumbles and spiced variations, these easy recipes bring the cozy taste of fall to your table any day of the year. Let’s dive into these irresistible apple pie creations!

Classic Apple Pie with Canned Filling

Every baker needs this classic in their arsenal—canned apple filling transforms into pure comfort with minimal effort. Elevate that humble can into a showstopping dessert that smells like childhood memories and tastes like home.

Ingredients

– 1 package refrigerated pie crusts
– 2 (21 oz) cans premium apple pie filling
– 1 large egg, lightly beaten
– 1 tablespoon coarse sparkling sugar
– 1 teaspoon ground cinnamon
– ½ teaspoon freshly grated nutmeg
– 2 tablespoons cold unsalted butter, cubed

Instructions

1. Preheat your oven to 425°F and position a rack in the center.
2. Unroll one refrigerated pie crust and press it into a 9-inch pie plate.
3. Pour both cans of apple pie filling directly into the crust-lined plate.
4. Sprinkle cinnamon and freshly grated nutmeg evenly over the apples.
5. Dot the filling with cold cubed butter for extra richness.
6. Unroll the second pie crust and carefully place it over the filling.
7. Crimp the edges firmly together using your fingers or a fork.
8. Brush the entire top crust with lightly beaten egg using a pastry brush.
9. Sprinkle coarse sparkling sugar generously over the egg-washed crust.
10. Cut 4-5 small slits in the top crust to allow steam to escape.
11. Bake at 425°F for 15 minutes until the crust begins to golden.
12. Reduce oven temperature to 375°F and continue baking for 35-40 minutes.
13. Remove from oven when the crust is deep golden brown and filling bubbles through slits.
14. Cool completely on a wire rack for at least 2 hours before slicing.

Outrageously flaky crust shatters to reveal that warm, spiced apple filling—each bite delivers buttery layers against sweet-tart apples. Serve it slightly warm with a scoop of vanilla bean ice cream melting into the cracks, or enjoy it cold for breakfast the next day (we won’t judge).

Rustic Double-Crust Apple Pie with Canned Filling

Just imagine that golden, flaky crust cracking open to reveal sweet, spiced apples. Jump into this nostalgic dessert that transforms simple canned filling into pure comfort. Jolt your taste buds with this foolproof pie that tastes straight from grandma’s kitchen.

Ingredients

– 2 ½ cups all-purpose flour
– 1 cup cold unsalted butter, cubed
– 1 tsp fine sea salt
– 6-8 tbsp ice-cold water
– 2 cans premium apple pie filling
– 1 egg, beaten
– 2 tbsp coarse sugar crystals

Instructions

1. Combine 2 ½ cups all-purpose flour and 1 tsp fine sea salt in a large mixing bowl.
2. Cut 1 cup cold unsalted butter into the flour mixture until pea-sized crumbs form.
3. Gradually add 6-8 tbsp ice-cold water, mixing just until dough comes together.
4. Divide dough into two equal discs, wrap in plastic, and refrigerate for 30 minutes.
5. Roll one dough disc into a 12-inch circle on a floured surface.
6. Transfer the rolled dough to a 9-inch pie dish, pressing gently into the bottom and sides.
7. Pour 2 cans premium apple pie filling into the prepared crust, spreading evenly.
8. Roll the second dough disc into another 12-inch circle for the top crust.
9. Place the top crust over the filling and crimp the edges firmly to seal.
10. Brush the entire top crust with 1 beaten egg using a pastry brush.
11. Sprinkle 2 tbsp coarse sugar crystals evenly over the egg-washed crust.
12. Cut 4-5 steam vents in the top crust with a sharp knife.
13. Bake at 375°F for 45-50 minutes until the crust is deep golden brown.
14. Cool the pie on a wire rack for at least 2 hours before slicing.

A warm slice reveals tender apples swimming in cinnamon-spiced syrup between two buttery, shatter-crisp crusts. The coarse sugar topping adds delightful crunch against the soft filling, making each bite perfectly balanced. Serve it warm with a scoop of vanilla ice cream melting into the steam vents for the ultimate cozy dessert experience.

Easy Apple Crumble Pie with Canned Filling

Let’s transform that lonely can of apple pie filling into a showstopping dessert. This easy apple crumble pie delivers warm cinnamon-spiced apples beneath a buttery, crunchy topping that’ll have everyone begging for seconds.

Ingredients

– 1 can (21 oz) premium apple pie filling with tender cinnamon-spiced slices
– 1 cup all-purpose flour
– 1/2 cup old-fashioned rolled oats
– 3/4 cup light brown sugar
– 1/2 cup cold unsalted butter, cubed
– 1 tsp ground cinnamon
– 1/4 tsp fine sea salt
– 1 pre-made 9-inch pie crust
– 1 tbsp fresh lemon juice

Instructions

1. Preheat your oven to 375°F and position the rack in the center.
2. Place the pre-made pie crust into a 9-inch pie dish, pressing it gently against the sides and bottom.
3. Pour the canned apple pie filling into the pie crust, spreading it evenly with a spatula.
4. Drizzle the fresh lemon juice over the apple filling to brighten the flavors.
5. In a medium mixing bowl, combine the all-purpose flour, rolled oats, light brown sugar, ground cinnamon, and fine sea salt.
6. Add the cold cubed butter to the dry ingredients.
7. Use your fingertips to rub the butter into the flour mixture until it resembles coarse crumbs with some pea-sized butter pieces remaining. Tip: Keep butter cold for maximum flakiness.
8. Sprinkle the crumble topping evenly over the apple filling, covering it completely.
9. Place the pie on a baking sheet to catch any potential drips.
10. Bake at 375°F for 35-40 minutes until the topping is golden brown and the filling is bubbling at the edges.
11. Tip: Rotate the pie halfway through baking for even browning.
12. Remove the pie from the oven and let it cool on a wire rack for at least 30 minutes before slicing. Tip: The filling will thicken as it cools.

Nothing beats that first bite where warm, cinnamon-kissed apples meet the buttery crunch of the oat topping. Serve it slightly warm with a scoop of vanilla ice cream melting into the crevices, or enjoy it room temperature with your morning coffee for the ultimate breakfast treat.

Caramel Apple Pie with Canned Filling

Melt into fall perfection with this shortcut caramel apple pie that transforms humble canned filling into a showstopping dessert. We’re elevating basic ingredients with rich caramel and flaky crust for maximum cozy vibes. Get ready to impress with minimal effort and maximum flavor payoff.

Ingredients

– 1 package refrigerated pie crusts
– 2 cans premium apple pie filling
– 1/2 cup rich caramel sauce
– 1/4 cup packed dark brown sugar
– 1 teaspoon fragrant ground cinnamon
– 1/4 teaspoon freshly grated nutmeg
– 2 tablespoons cold unsalted butter
– 1 egg beaten with 1 tablespoon cream for egg wash
– 1 tablespoon coarse sparkling sugar

Instructions

1. Preheat your oven to 375°F and position a rack in the center.
2. Unroll one refrigerated pie crust and press it firmly into a 9-inch pie dish.
3. In a large bowl, combine both cans of apple pie filling with caramel sauce, dark brown sugar, cinnamon, and nutmeg.
4. Pour the caramel-apple mixture into the prepared pie crust, spreading it evenly.
5. Dot the filling with small pieces of cold butter scattered across the surface.
6. Unroll the second pie crust and place it over the filling, crimping the edges tightly with your fingers.
7. Brush the entire top crust with the egg wash using a pastry brush.
8. Sprinkle coarse sparkling sugar generously over the glazed crust.
9. Cut 4-5 decorative slits in the top crust to allow steam to escape during baking.
10. Bake at 375°F for 45-50 minutes until the crust is deep golden brown and filling bubbles visibly through the slits.
11. Cool the pie completely on a wire rack for at least 3 hours before slicing.

Dive into layers of sweet-tart apples swimming in velvety caramel, all wrapped in that shatteringly crisp crust. The sparkling sugar adds delightful crunch against the tender filling. Serve warm with a scoop of vanilla ice cream for the ultimate hot-cold contrast that’ll have everyone asking for seconds.

Dutch Apple Pie with Canned Filling and Streusel Topping

Unlock the ultimate fall dessert hack with this Dutch apple pie. Use canned filling for lightning-fast prep, then crown it with a buttery streusel topping that bakes up golden and crisp.

Ingredients

• 1 (21 oz) can of spiced apple pie filling
• 1 refrigerated pie crust
• 1 cup all-purpose flour
• 1/2 cup packed light brown sugar
• 1/2 cup cold unsalted butter, cubed
• 1 tsp ground cinnamon
• 1/4 tsp fine sea salt
• 1 large egg
• 1 tbsp whole milk

Instructions

1. Preheat your oven to 375°F.
2. Unroll the refrigerated pie crust and press it into a 9-inch pie dish.
3. Spoon the spiced apple pie filling evenly into the crust.
4. In a medium bowl, combine the all-purpose flour, packed light brown sugar, ground cinnamon, and fine sea salt.
5. Add the cold cubed unsalted butter to the flour mixture.
6. Use your fingers to pinch the butter into the dry ingredients until coarse crumbs form. Tip: Keep the butter cold for a flakier streusel.
7. Sprinkle the streusel topping evenly over the apple filling.
8. In a small bowl, whisk the large egg with the whole milk to make an egg wash.
9. Brush the egg wash over the exposed edges of the pie crust. Tip: This creates a golden, glossy finish.
10. Bake the pie on the center rack for 45–50 minutes, until the streusel is golden brown and the filling is bubbly. Tip: Place a baking sheet underneath to catch any drips.
11. Remove the pie from the oven and let it cool completely on a wire rack for at least 2 hours before slicing.

Velvety spiced apples meld with a crunchy, cinnamon-kissed streusel in every forkful. Serve warm slices with a scoop of vanilla bean ice cream for the perfect hot-cold contrast, or enjoy it room temperature with a sharp cheddar cheese slice for a classic pairing.

Mini Apple Hand Pies with Canned Filling

Grab these mini apple hand pies for the ultimate cozy-season treat. They combine flaky pastry with sweet cinnamon-spiced filling in perfect portable packages. Get ready to impress with minimal effort and maximum flavor.

Ingredients

• 2 sheets frozen puff pastry, thawed but still chilled
• 1 can premium apple pie filling with tender cinnamon-spiced slices
• 1 large egg, beaten until smooth and golden
• 2 tablespoons coarse sparkling sugar for dramatic crunch
• 1 tablespoon rich whole milk for glossy sheen

Instructions

1. Preheat your oven to 400°F and line two baking sheets with parchment paper.
2. Unfold both sheets of chilled puff pastry onto a lightly floured surface.
3. Use a 3-inch round cookie cutter to stamp out 12 circles from each pastry sheet.
4. Spoon 1 tablespoon of cinnamon-spiced apple filling onto the center of 12 pastry circles.
5. Brush the edges of each filled circle with beaten egg using a pastry brush.
6. Top each filled circle with a remaining pastry circle, pressing edges firmly together.
7. Crimp the sealed edges with a fork to create decorative ridges and prevent leaking.
8. Brush the tops of all hand pies with the milk and egg wash mixture for golden baking.
9. Sprinkle each pie generously with coarse sparkling sugar for caramelized crunch.
10. Use a sharp knife to cut three small steam vents in the top of each pie.
11. Arrange pies 2 inches apart on prepared baking sheets for even browning.
12. Bake for 18-22 minutes until puffed and deep golden brown with visible flaky layers.
13. Transfer baked pies to a wire rack and cool for 15 minutes before serving.

Heavenly warm from the oven, these hand pies deliver shatteringly flaky pastry that gives way to tender cinnamon-apple filling. The coarse sugar topping adds satisfying crunch against the soft interior. Serve them alongside vanilla bean ice cream for temperature contrast or pack them for autumn picnics when portable comfort food shines.

Apple Custard Pie with Canned Filling

You won’t believe how this canned filling transforms into pure autumn magic. Grab that can and let’s make pie dreams happen—this custard creation will have everyone begging for seconds.

Ingredients

– 1 pre-made pie crust
– 1 can (21 oz) premium apple pie filling
– 3 large farm-fresh eggs
– 1 cup rich heavy cream
– 1/2 cup granulated sugar
– 1 tsp pure vanilla extract
– 1/2 tsp ground cinnamon
– Pinch of fine sea salt

Instructions

1. Preheat your oven to 350°F.
2. Press the pre-made pie crust firmly into a 9-inch pie dish, ensuring it reaches all edges.
3. Evenly spread the canned apple pie filling across the bottom of the crust.
4. In a medium mixing bowl, whisk the 3 large farm-fresh eggs until fully blended and slightly frothy.
5. Pour in the 1 cup rich heavy cream while continuously whisking to combine smoothly.
6. Add the 1/2 cup granulated sugar, 1 tsp pure vanilla extract, 1/2 tsp ground cinnamon, and pinch of fine sea salt to the egg mixture.
7. Whisk vigorously for 2 full minutes until the sugar completely dissolves and the mixture becomes uniform.
8. Slowly pour the custard mixture over the apple filling, being careful not to overflow.
9. Gently tap the pie dish on the counter 3-4 times to release any air bubbles trapped in the custard.
10. Place the pie on the center rack of the preheated oven.
11. Bake for 45-50 minutes until the custard center jiggles slightly but the edges are fully set and golden brown.
12. Remove the pie from the oven and place it on a wire cooling rack.
13. Let the pie cool completely at room temperature for at least 3 hours before slicing.
14. Refrigerate the cooled pie for 2 additional hours to fully set the custard texture.

Let this beauty chill completely—the custard firms up into this incredible silken texture that contrasts perfectly with the spiced apples. Layer slices with vanilla bean ice cream for that hot-cold sensation, or drizzle with caramel for extra decadence. That cinnamon-kissed custard makes every forkful taste like autumn comfort in dessert form.

Apple and Cranberry Pie with Canned Filling

Unlock the ultimate fall dessert hack with this shortcut masterpiece. Using canned filling cuts prep time dramatically while delivering that classic holiday flavor. Get ready to impress with minimal effort.

Ingredients

– 1 package refrigerated pie crusts
– 21 oz canned apple and cranberry pie filling
– 1 large egg, beaten until frothy
– 1 tbsp coarse sparkling sugar
– 1 tsp ground cinnamon
– 2 tbsp cold unsalted butter, cut into tiny cubes

Instructions

1. Preheat your oven to 375°F and position the rack in the center.
2. Unroll one refrigerated pie crust and press it firmly into a 9-inch pie plate.
3. Pour the entire can of apple and cranberry pie filling into the crust-lined plate.
4. Dot the filling evenly with cold butter cubes for extra richness.
5. Sprinkle ground cinnamon evenly over the fruit filling.
6. Unroll the second pie crust and carefully place it over the filling.
7. Crimp the edges together firmly with your fingers to seal completely.
8. Brush the entire top crust with the beaten egg using a pastry brush.
9. Sprinkle coarse sparkling sugar generously over the egg-washed crust.
10. Cut 4-5 small slits in the top crust to allow steam to escape.
11. Bake at 375°F for 45-50 minutes until the crust is deep golden brown.
12. Cool the pie on a wire rack for at least 2 hours before slicing.

Vibrant crimson cranberries burst through sweet apple chunks in every bite. The buttery, flaky crust shatters perfectly against the warm, spiced filling. Serve slices warm with a scoop of vanilla bean ice cream for that classic hot-cold contrast that makes this dessert unforgettable.

Apple Pie with Canned Filling and Cheddar Cheese Crust

Sick of basic apple pie? This viral mashup swaps boring crust for sharp cheddar cheese and uses canned filling for ultimate ease. Get ready for sweet, savory, and seriously addictive flavors that’ll break the internet.

Ingredients

– 1 (21 oz) can of spiced apple pie filling
– 2 cups all-purpose flour
– 1 cup cold unsalted butter, cubed
– 1 cup sharp cheddar cheese, freshly shredded
– 1/4 cup ice water
– 1 large egg, beaten
– 2 tbsp coarse sugar

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish.
2. Combine 2 cups all-purpose flour and 1 cup cold cubed butter in a large bowl.
3. Use your fingertips to rub the butter into the flour until the mixture resembles coarse crumbs.
4. Stir in 1 cup freshly shredded sharp cheddar cheese until evenly distributed.
5. Gradually add 1/4 cup ice water, 1 tablespoon at a time, mixing just until the dough comes together.
6. Divide the dough into two equal portions and shape each into a disc.
7. Roll out one disc on a floured surface to fit your 9-inch pie dish.
8. Carefully transfer the rolled dough to the prepared pie dish, pressing it gently into the bottom and sides.
9. Pour the entire can of spiced apple pie filling into the crust, spreading it evenly.
10. Roll out the second disc of dough to create the top crust.
11. Place the top crust over the filling and crimp the edges firmly to seal.
12. Brush the top crust evenly with 1 beaten large egg.
13. Sprinkle 2 tbsp coarse sugar over the egg-washed crust.
14. Cut 4-5 small slits in the top crust to allow steam to escape.
15. Bake at 375°F (190°C) for 45-50 minutes, until the crust is golden brown and filling is bubbly.
16. Cool the pie on a wire rack for at least 2 hours before slicing.

Perfectly flaky cheddar crust shatters with each bite, revealing warm spiced apples that melt against the sharp cheese background. Serve slices warm with a scoop of vanilla ice cream for hot-cold contrast, or enjoy room temperature with a slice of aged cheddar for double the cheese factor.

Spiced Apple Pie with Canned Filling

Elevate your fall baking game with this shortcut spiced apple pie. Transform humble canned filling into something spectacular with bold spices and a flaky crust. Get ready for the easiest impressive dessert you’ll make all season.

Ingredients

– 1 package refrigerated pie crusts
– 2 cans premium apple pie filling
– 1/4 cup granulated sugar
– 2 teaspoons warm ground cinnamon
– 1/2 teaspoon freshly grated nutmeg
– 1/4 teaspoon aromatic ground cloves
– 1 tablespoon fresh lemon juice
– 1 large egg, beaten until frothy
– 1 tablespoon coarse sparkling sugar

Instructions

1. Preheat your oven to 425°F and position a rack in the center.
2. Unroll one refrigerated pie crust and press it firmly into a 9-inch pie plate.
3. In a large bowl, combine both cans of apple pie filling with granulated sugar, cinnamon, nutmeg, and cloves.
4. Squeeze fresh lemon juice over the spiced apple mixture and stir thoroughly to coat every piece.
5. Tip: Let the filling sit for 10 minutes to allow the spices to bloom and deepen in flavor.
6. Pour the spiced apple filling into the prepared pie crust, spreading it evenly.
7. Unroll the second pie crust and carefully place it over the filling.
8. Crimp the edges firmly together using your fingers or a fork to seal completely.
9. Brush the entire top crust with the beaten egg using a pastry brush.
10. Sprinkle coarse sparkling sugar generously over the egg-washed crust.
11. Cut four 2-inch slits in the top crust to allow steam to escape during baking.
12. Tip: Place the pie on a baking sheet to catch any potential drips and ensure even browning.
13. Bake at 425°F for 15 minutes to set the crust.
14. Reduce oven temperature to 375°F and continue baking for 35-40 minutes.
15. Tip: Bake until the crust is deep golden brown and you can see bubbling filling through the steam vents.
16. Remove the pie from the oven and transfer to a wire cooling rack.
17. Let the pie cool completely for at least 3 hours before slicing.

Magical transformation complete! The filling becomes richly spiced and complex, while the crust stays shatteringly flaky. Serve warm with a scoop of vanilla ice cream for that perfect hot-cold contrast, or enjoy slices cold for breakfast—we won’t judge.

Apple Pie with Canned Filling and Almond Crumble

Apple pie just got its glow-up. A buttery crust cradles sweet canned filling, all crowned with nutty almond crumble that bakes up golden and crisp. This is the effortless dessert that tastes like you spent hours.

Ingredients

• 1 store-bought pie crust, chilled
• 2 cans (21 oz each) premium apple pie filling with cinnamon spice
• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup cold unsalted butter, cubed
• 1/2 cup sliced almonds, toasted
• 1 tsp pure vanilla extract
• 1/4 tsp fine sea salt

Instructions

1. Preheat your oven to 375°F and position a rack in the center.
2. Unroll the chilled pie crust into a 9-inch pie dish, pressing it gently against the sides and bottom.
3. Pour both cans of spiced apple pie filling into the crust, spreading it evenly with a spatula.
4. In a medium bowl, combine the flour, granulated sugar, and fine sea salt.
5. Work the cold cubed butter into the flour mixture using your fingertips until pea-sized crumbs form. Tip: Keep the butter cold for maximum flakiness.
6. Stir in the toasted sliced almonds and pure vanilla extract until the mixture is crumbly but holds together when pressed.
7. Sprinkle the almond crumble evenly over the apple filling, covering it completely.
8. Place the pie on a baking sheet to catch any drips and bake for 45-50 minutes. Tip: The crumble should be deeply golden and the filling bubbling at the edges.
9. Cool the pie on a wire rack for at least 2 hours before slicing. Tip: Letting it set ensures clean slices.

Velvety spiced apples meld with that nutty, buttery crunch in every forkful. Serve it warm with a scoop of vanilla bean ice cream melting over the top, or enjoy it room temperature with your morning coffee for the ultimate treat.

Upside-Down Apple Pie with Canned Filling

Viral-worthy and totally unexpected, this upside-down apple pie flips tradition on its head. Using canned filling makes it ridiculously easy while delivering that classic cozy flavor. Get ready to impress with minimal effort and maximum wow factor.

Ingredients

• 1 can of sweet, spiced apple pie filling
• 1 package of flaky, refrigerated pie crust
• 1/2 cup of melted, creamy unsalted butter
• 1/2 cup of dark brown sugar with rich molasses notes
• 1 teaspoon of warm, aromatic ground cinnamon
• 1/4 teaspoon of freshly grated nutmeg
• 1 tablespoon of bright, zesty lemon juice
• 1/4 cup of crunchy, toasted pecans

Instructions

1. Preheat your oven to 375°F and position the rack in the center.
2. Pour the melted, creamy unsalted butter into a 9-inch pie dish, swirling to coat the bottom evenly.
3. Sprinkle the dark brown sugar over the butter in a uniform layer.
4. Arrange the sweet, spiced apple pie filling over the brown sugar, pressing gently to create an even surface.
5. Drizzle the bright, zesty lemon juice evenly over the apples to enhance their flavor.
6. Sprinkle the warm, aromatic ground cinnamon and freshly grated nutmeg over the apple layer.
7. Unroll the flaky, refrigerated pie crust and carefully place it over the apple mixture, tucking the edges inside the dish.
8. Cut four 2-inch slits in the center of the crust to allow steam to escape during baking.
9. Bake for 45-50 minutes at 375°F until the crust is golden brown and the filling is bubbling visibly around the edges.
10. Remove the pie from the oven and let it cool on a wire rack for exactly 15 minutes—this helps the caramel set.
11. Place a large serving plate upside down over the pie dish, then quickly and confidently flip the entire assembly over.
12. Carefully lift the pie dish away to reveal the caramel-glazed apple topping.
13. Garnish the warm pie with the crunchy, toasted pecans for added texture.

The caramelized bottom creates a sticky, glossy glaze that coats every apple slice. That flaky crust soaks up the sweet juices, making each bite a perfect balance of tender and crisp. Serve it warm with a scoop of vanilla ice cream melting into the caramel pockets for the ultimate comfort dessert.

Apple Pie Bars with Canned Filling

Hate spending hours on apple pie? These bars deliver all that cozy flavor in half the time. Seriously—canned filling is your secret weapon for instant autumnal bliss.

Ingredients

– 2 cups all-purpose flour
– 1 cup cold unsalted butter, cubed
– 1/2 cup granulated sugar
– 1 large farm-fresh egg
– 1 tsp pure vanilla extract
– 21 oz canned apple pie filling
– 1 tsp ground cinnamon
– 1/4 cup brown sugar
– 1 tbsp whole milk

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
2. Combine 2 cups all-purpose flour, 1/2 cup granulated sugar, and 1 cup cold cubed butter in a large bowl.
3. Use your fingertips to rub the butter into the flour mixture until it resembles coarse crumbs.
4. Whisk 1 large farm-fresh egg with 1 tsp pure vanilla extract in a small bowl.
5. Pour the egg mixture into the flour mixture and stir until a soft dough forms.
6. Press two-thirds of the dough evenly into the bottom of your prepared pan.
7. Spread 21 oz canned apple pie filling over the dough layer, leaving a 1/2-inch border.
8. Sprinkle 1 tsp ground cinnamon and 1/4 cup brown sugar evenly over the apple filling.
9. Crumble the remaining dough over the filling to create a streusel-like topping.
10. Brush the topping lightly with 1 tbsp whole milk for golden browning.
11. Bake for 35-40 minutes until the edges are golden brown and the filling is bubbly.
12. Cool completely in the pan on a wire rack before slicing into bars.

Velvety spiced apples nestle between buttery shortbread layers in these handheld treats. The crisp topping gives way to a jammy center that’s perfect warm with vanilla ice cream or packed in lunchboxes for a sweet surprise.

Apple Bourbon Pie with Canned Filling

Melt into autumn with this boozy twist on classic apple pie. We’re transforming humble canned filling into a sophisticated dessert with a kick of Kentucky bourbon. Get ready for flaky crust and spiked apples that’ll have everyone begging for seconds.

Ingredients

– 1 package refrigerated pie crusts
– 2 cans premium apple pie filling
– 1/4 cup small-batch Kentucky bourbon
– 1/2 cup dark brown sugar
– 1 teaspoon ground cinnamon
– 1/4 teaspoon freshly grated nutmeg
– 2 tablespoons European-style butter
– 1 egg beaten with 1 tablespoon cream for egg wash
– 1 tablespoon coarse sparkling sugar

Instructions

1. Preheat your oven to 375°F and position the rack in the center.
2. Unroll one refrigerated pie crust into a 9-inch pie plate, pressing gently against the sides.
3. In a large bowl, combine both cans of apple pie filling with 1/4 cup bourbon and 1/2 cup dark brown sugar.
4. Stir in 1 teaspoon ground cinnamon and 1/4 teaspoon freshly grated nutmeg until fully incorporated.
5. Tip: Let the filling sit for 10 minutes to allow the bourbon to soak into the apples.
6. Pour the spiked apple mixture into the prepared pie crust, spreading evenly.
7. Dot the top with 2 tablespoons of cold European-style butter cut into small pieces.
8. Unroll the second pie crust and place it over the filling, crimping the edges to seal.
9. Tip: Cut several steam vents in the top crust to prevent sogginess.
10. Brush the entire top crust with the egg wash mixture using a pastry brush.
11. Sprinkle 1 tablespoon coarse sparkling sugar evenly over the glazed surface.
12. Tip: Place the pie on a baking sheet to catch any bubbling overflow during baking.
13. Bake at 375°F for 45-50 minutes until the crust is golden brown and filling is bubbling.
14. Cool on a wire rack for at least 2 hours before slicing.
Nothing beats the contrast of that crisp, sugar-sparkled crust against the tender, bourbon-kissed apples. Serve warm with a scoop of vanilla bean ice cream melting into the boozy juices, or enjoy cold for breakfast—we won’t judge.

No-Bake Apple Pie with Canned Filling and Graham Cracker Crust

Nailing dessert just got easier with this fuss-free apple pie that skips the oven entirely. Grab canned filling and graham crackers for a sweet treat that comes together in minutes—perfect for last-minute cravings or busy weeknights.

Ingredients

• 1 ½ cups finely crushed graham cracker crumbs
• ⅓ cup melted salted butter
• ¼ cup granulated sugar
• 21 oz canned apple pie filling with tender cinnamon-spiced slices
• 1 cup whipped cream for fluffy topping
• ½ tsp ground cinnamon for warm dusting

Instructions

1. Combine 1 ½ cups finely crushed graham cracker crumbs, ⅓ cup melted salted butter, and ¼ cup granulated sugar in a medium bowl.
2. Press the mixture firmly into a 9-inch pie plate using the bottom of a measuring cup to create an even layer. Tip: Chill the crust for 15 minutes in the freezer to help it set faster.
3. Open the 21 oz canned apple pie filling and spoon it evenly over the chilled crust.
4. Spread 1 cup whipped cream over the apple layer using a spatula, creating soft peaks. Tip: For cleaner slices, dip your knife in warm water before cutting.
5. Sprinkle ½ tsp ground cinnamon evenly over the whipped cream for a warm, aromatic finish. Tip: Let the pie rest in the refrigerator for at least 1 hour to allow flavors to meld.

Buttery graham cracker crumbs give way to spiced, tender apples and cloud-like whipped cream in every bite. Serve it chilled with a drizzle of caramel or crumble extra crackers over top for added crunch—this no-bake beauty stays refreshingly cool and ready to slice straight from the fridge.

Conclusion

Looking for easy, delicious apple pie inspiration? These 21 recipes with canned filling variations make baking a breeze! We hope you found your new favorite—give one a try, leave a comment sharing which you loved, and don’t forget to pin this roundup on Pinterest for later. Happy baking!