Delightful Homemade Apple Pie with Home-Canned Apples

by Texas Homesteader ~  

I make and can homemade apple pie filling. The beauty is that means I can whip up a homemade apple pie in minutes. Unexpected company drops by? Need something to ramp up a plain menu? Just want something sweet? Give this homemade apple pie a try!

Preserving Fresh Apples

Recently I wrote about all the things I was able to make and preserve using the apples my aunt shared with me from her very prolific backyard apple tree. 

I of course made and canned apple pie filling.  But I also made plenty of applesauce, both plain and cinnamon/vanilla flavored.

And of course RancherMan’s fave – dehydrated crispy cinnamon/sugar apple slices. 

But now it’s time to put some of that homemade apple pie filling to the test. Let’s see what kind of convenience food I’ve been able to provide for our supper table.

Simple Meal Deserves Dessert!

Picture this: I had just fed RancherMan a pretty simple meal of homemade chicken & dumplings.

It was delicious, the perfect comfort-food dish. But it was still a pretty basic 1-bowl meal. 

Usually when I serve a such an easy meal I like to include a delicious homemade dessert to add a little POP! 

So I eyed a quart jar of those home-canned apples and decided I would make RancherMan a homemade apple pie.

Since the apples have already been processed into homemade apple pie filling, this is gonna be super EASY (and quick).

Homemade Apple Pie In A FLASH!

First I whipped up my standard recipe for a Double 9″ Flaky Pie Crust. I rolled out half and lined the bottom and sides of my grandmother’s vintage pie plate with the bottom crust.

Then I opened a quart of that home-canned apple pie filling and poured it in.

With the remaining dough I rolled out and quickly cut it into strips using a small pizza cutter. I’ll use these strips to make a lattice top for my pie.

Now while cutting the crust for the lattice top was quick, it still involved weaving dough strips to form the lattice. Although it did make for a pretty presentation, I’m not sure that the lattice top was worth the effort it took nor the difficulty it contributed to a nice neat cut of my baked pie. 

Next time I’ll probably just roll out two sheets, one for the bottom & sides of the pie and a top sheet to go over the filling. I’ll just cut a couple of slits to let the steam escape and I’ll be done.

But this time I used those strips of dough to weave a lattice design on top. I’ll admit, it did turn out pretty.

Now all that’s left is to  put my apple pie into my oven heated to 375 degrees F. I baked my pie for 35 minutes and it baked up perfectly.

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Then I cut it into thick hearty slices and  topped them with a little dollop of whipped topping. (OK a smidge larger than a dollop for RancherMan’s serving!)

I felt like June Cleaver as I served this homemade apple pie hot from the oven.

Apple Pie Recipe from Canned Apples

So there ya have it – easy homemade apple pie from scratch in minutes! And hey, you don’t get any more homemade when it starts with picking the apple from the tree #amiright??

Now THAT’S my kind of convenience food.

~TxH~

Apple Pie with Home-Canned Apples

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Classic apple pie made using delicious home-canned apples. Perfect dessert for any gathering.

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 320

Ingredients Method Nutrition

Ingredients

  

1x2x3x?

• 2 cups home-canned apples
• 0.75 cup sugar
• 0.33 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 0.25 teaspoon ground nutmeg
• 1 pinch salt
• 1 tablespoon lemon juice
• 2 tablespoons butter
• 1 package refrigerated pie crusts

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Method

 

1. Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius) to ensure the pie bakes evenly and thoroughly.
2. Place one pie crust into a 9-inch pie pan, setting it into the dish carefully and ensuring it lays flat.
3. In a large bowl, mix the canned apples, sugar, flour, cinnamon, nutmeg, salt, and lemon juice until combined.
4. Pour the apple mixture into the crust-lined pie pan, spreading it evenly without overfilling the edges.
5. Dot the filling with small pieces of butter on top to add extra richness and flavor to the pie.
6. Cover the pie with the second crust, sealing the edges together and cutting slits on top to allow steam to escape.
7. Bake the pie in the preheated oven for 50 minutes, until the crust is golden brown and the filling is bubbly.
8. Remove the pie from the oven, cool on a wire rack for at least 30 minutes before serving to set the filling.

Nutrition

Calories: 320kcal

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• Apple Cider
• Cinnamon/Sugar Apple Chips
• Fruit Leather Rollups

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