_edited.png){kind=small}
.png){kind=small}
About the Recipe
When time is tight or simplicity is key, our premium flaky pie crust & canned apple pie filling offer the perfect solution for a quick & delicious homemade pie. Picture the warm aroma of cinnamon-spiced apples nestled in a golden, buttery crust that tastes & looks “scratch-made”! Our flaky pie crust ensures each bite is flavorful & delivers a satisfying taste of tradition with minimal effort.
Ingredients
PIE CRUST
(2) 10.50 oz. Foster’s Premium Flaky Pie Crust Mix (refrigerate 20 min. before using)
10 Tbsps. ice-cold water
APPLE PIE FILLING
2 cans of apple pie filling (approx. 42 oz. total)
1/2 tsp. ground cinnamon
1/2 tsp. ground cloves
3 tsp. lemon juice
4 tsp. browned butter w/butter solids (DO NOT SKIP THIS)
1 Tbsp. light brown sugar (for sprinkling on top of filling)
EGG GLAZE
1 egg yolk + 2 teaspoons of milk
Coarse sanding sugar
Preparation
1. Prepare the Premium Flaky Pie Crust Mix as directed on the pouch. Lightly dust your work surface and roll-out the dough to line a 12” pie plate. Place the bottom crust in the pie pan & refrigerate while preparing the pie filling.
2. For the pie filling, empty canned apples into a medium-sized bowl. Add ground cinnamon, cloves, and lemon juice; stir well and set aside. In a small saucepan, brown approximately 6 teaspoons of butter so it yields 4 teaspoons of browned butter. Stir the browned butter into the apple pie filling mixture.
3. Take the bottom crust out of the refrigerator and spoon the apple pie filling into it. Sprinkle 1 tablespoon of light brown sugar over the filling. Return the pie pan to the refrigerator. Prepare the top crust according to the pouch directions and roll-out the dough as in Step 1 above. If you're creating a decorative top crust, plan and arrange it on the work surface before placing it over the pie filling.
4. Trim excess dough from the outer edge of the pie pan using kitchen scissors or a dinner knife. Fold and seal the edges of the two pie crusts together. Carefully brush a light egg glaze onto the top crust, without saturating to prevent over-browning. Sprinkle with coarse sanding sugar. If the top crust lacks vent openings, make several slits to allow steam to escape while the pie bakes.
5. Place pie on middle rack of oven with a liner to catch any drippings. Bake for approx. 45 minutes so crust is golden brown & filling is visibly bubbling through the vents. Rest pie at room temperature for 1-hr. before serving.
RECIPE AUTHOR
Down Home Bakery, LLC.