1. Classic quick apple pie (with store-bought dough)
You can absolutely use bought dough for this; that’s one of the big advantages!
Preheat the oven to 190–200°C (375–400°F).
Roll out a store-bought pie crust and line a 9-inch pie dish.
Pour in about 2 quarts of your canned apple pie filling (or enough to reach just below the rim).
Top with a second crust or cut strips for a lattice. Seal and crimp the edges, cut a few slits for steam, and brush the top with a little milk or egg wash if you like.
Bake until the crust is golden and the filling is bubbling in the center—usually 35–45 minutes.
Let rest a bit before slicing so the filling sets.
That’s it: you didn’t peel a single apple today, but you’ve got a homemade pie.
2. Super-fast apple crumble
Pour 1 jar of filling into a baking dish.
Mix together oats, sugar, flour, and cold butter to make a crumbly topping.
Sprinkle on top and bake at 180–190°C (350–375°F) until the topping is browned.
You’ve just turned a jar into a rustic dessert with almost no work.
3. Mini pies and turnovers
Use store-bought puff pastry or pie dough.
Cut circles for mini pies (in a muffin tin) or squares for turnovers.
Add a spoonful of filling, seal the edges, and bake until puffy and golden.
4. Toppings and breakfast treats
Pint jars are perfect for:
Spoonfuls over ice cream
Swirled into yogurt
As a topping for pancakes, waffles, or French toast
Layered in parfait glasses with granola and cream or yogurt
Extra Tips for Success
Don’t skip the bottled lemon juice – it keeps acidity high and consistent for safe canning.
Leave enough headspace – apple pie filling expands in the jar, so that full 1 inch is important.
If a jar doesn’t seal – store it in the fridge and use within about a week instead of putting it on the shelf.
Watch for siphoning – if some filling boils out into the canner, don’t panic. As long as the jar sealed, it’s still safe; just clean it once cooled and store as usual.
quick apple pie made from canned filling
A Jar of Pie on Your Shelf
Canning your own apple pie filling is like stocking your pantry with jars of comfort and nostalgia. Once you’ve gone through the process a couple of times, it becomes a simple autumn ritual: apples in season, jars lined up, and future desserts already “half-made.”
With those jars ready, all you need is a roll of dough—homemade or store-bought—and a bit of oven time to turn an ordinary day into a quick, delicious apple-pie moment.
