Maybe this is a stupid question but I can’t find an answer anywhere! I made apple pie filling a few weeks ago and want to make a pie tomorrow for my birthday. But… how???
How long do I bake it for? Do I bake the crust before dumping in the filling?
This is the recipe I used for the filling: https://nchfp.uga.edu/how/can/canning-fruits-and-fruit-products/pie-fillings/apple-pie-filling
by MamaAvocado33
2 Comments
My favorite pie recipe precooks the apples, so I don’t really change anything.
Preheat your oven to 400 degrees F. Put a sheet pan in there while it’s preheating. Put your crust into the pie pan, add one quart of pie filling, dot with butter or two tablespoonfuls of heavy cream, add the top crust. Place pie on preheated baking sheet and bake for 25 minutes. Pull out the pie, add pie shield or aluminum foil around the edges of the crust to prevent burning. Put the pie back into the oven and lower the temperature to 375 degrees F. Bake for an additional 35-40 minutes, or until the pie filling is bubbling.
I just made a pie for Thanksgiving from my canned filling! I made pie pastry and put it in a pie plate. Bottom only. Then I mixed 1/3c apple cider with 3tbsp cornstarch in a bowl (All new Ball suggests to use the liquid from the can but mine never have enough?) and mix well. Then toss the quart of apples in with this mixture. I add the mixture to the pie shell and top with a crumble mixture (the one from this [recipe ](https://sallysbakingaddiction.com/apple-crumble-pie/#tasty-recipes-73569) is good!) and then bake at 450 for 15 mins and reduce to 350 for another 25 or until it looks baked through. I like the crumble topping because I find the double cooked pie filling to be very soft.