Apple Pie with Canned Apple Pie Filling

Step 1

Press one pie dough round into a 9" pie plate. Tuck the edges of the crust under. Chill in the refrigerator for 30 minutes.

Step 2

Move an oven rack to the bottom position. Preheat the oven to 375 degrees.

Step 3

Line the crust with foil and fill it with pie weights, dried beans, or uncooked rice. Bake for 25 minutes. Carefully remove the foil. Poke holes in the crust with a fork. Bake for 8-10 more minutes or until the crust is light golden brown. Set aside to cool. Turn the oven up to 425.

Step 4

In a large bowl, combine the apple pie filling, spices, and saltCombine cornstarch and brown sugar in a small bowl. Stir into the apple mixture. Stir in the lemon juice and vanilla.

Step 5

Spoon the pie filling into the crust. Do not overfill, you might have some left over. Cut the butter into small pieces and place it on top of the apple filling.

Step 6

Unroll the other pie dough round onto a lightly floured cutting board. With a knife or pizza cutter and clean ruler, cut the dough into eight equally sized strips. Set the 2 outer edge pieces aside.

Step 7

Make the lattice crust with the 6 middle strips. Use the longer strips in the center and the shorter pieces on the ends. Vertical columns: Evenly space three strips vertically over the pie. Top row: Fold the middle strip back, lay one strip down horizontally, then replace the middle vertical strip. Middle row: Fold the first and third strips back, lay one strip down in the center, and unfold the first and third strips. Bottom row: Repeat step Tuck the lattice strips under the bottom crust and around the edges. Use a fork to crimp around the circumference.

Step 8

Roll out outer edge pieces of dough on a lightly floured surface. Cut dough into small shapes with a knife or cookie cutter. Arrange cutouts on top of the pie.

Step 9

In a small bowl, beat the egg with milk. Evenly brush the egg wash over the pie crust. Sprinkle with sugar, if desired.

Step 10

Place the pie plate on a baking sheet to catch any juices that bubble over. Bake at 425 for 20 minutes. Turn the oven down to 375 and bake for 60-70 more minutes or until the filling is bubbly, the top crust is evenly dark golden brown, and the bottom crust is well-browned. Cover the edges of the crust with foil after 30 minutes, or as needed, to keep from burning.

Step 11

Cool the pie completely on a wire rack for about 4 hours before cutting.