Bready or Not: Quick Apple Pie

Posted by on Nov 25, 2015 in apples, Blog, Bready or Not, pie | Comments Off on Bready or Not: Quick Apple Pie

I’m all about making goodies from scratch, but sometimes speedy shortcuts are the way to go. Thanksgiving is tomorrow, after all.

Quick Apple Pie

This apple pie comes together in about ten minutes. The big shortcut element is a can of pie filling. Mind you, I haven’t used pie filling in about a decade, and I was amazed at how much faster the process went. Peeling, coring, and slicing apples takes up time.

Quick Apple Pie

I used a Comstock apple caramel can. I did miss the firmer texture of fresh-cut apples, but the overall pie was just fine.

My husband described it as being “like a big oatmeal-apple cookie.”

Quick Apple Pie

I used my homemade crust recipe–shown below–but use a store-bought type if you need to. It’s holiday time. Time is precious.

Pie is precious, too.

Modified from Caramel Apple Crumble Pie at Averie Cooks.

Bready or Not: Basic Pie Crust

A basic, reliable pie shell recipe. Great for sweet pies! Reduce the sugar, and use for savory pies, too!

  • 3 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon fine salt
  • 1 cup (2 sticks) cold, unsalted butter, cut into cubes
  • 3/4 cup ice water

Make dough hours in advance or the night before. In a medium mixing bowl, whisk together the flour, sugar, and salt. Add in the cold butter cubes, and either use a pastry blender or pulse the ingredients in a food processor until the butter is pea-sized.

Pour in the cold water and pulse/mix together until the dough forms a loose ball. I like to use my hands at this point. The dough may be sticky, but it will firm up well.

Pour dough onto a floured surface. Divide into two balls and fallen them into discs. Wrap each disc in parchment paper, then in plastic wrap. Refrigerate at least one hour before placing in pie dish, or freeze for up to 3 months.

Roll out the refrigerated dough into a 12-inch round. Press it into a 9-inch dish, trimming the excess and pinching the edges. Wrap loosely with plastic wrap and freeze at least two hours before using, or keep frozen up to three months.


Bready or Not: Quick Apple Pie

Quick Apple Pie

This shortcut recipe uses canned apple pie filling and your own mix of spices to create a dish that’s like an oatmeal-apple pie hybrid. Perfect for when you don’t have fresh apples handy or you need a pie ready, pronto!

  • 1/4 cup unsalted butter, melted (half stick)
  • 1 large egg, room temperature
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1 1/2 teaspoons vanilla extract
  • 1 heaping teaspoon cinnamon
  • 1/4 teaspoon allspice
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt, optional and to taste
  • 3/4 cup all-purpose flour
  • 3/4 cup whole rolled old-fashioned oats
  • one 21-ounce can apple pie filling
  • one 9-inch frozen pie crust (or your own crust)

Preheat oven to 350F. Set out the pie shell on a cookie sheet.

In a large microwavable bowl, melt the butter. Allow it to cool for about 5 minutes, then stir in the sugars, vanilla, cinnamon, allspice, cloves, and salt. Whisk in the egg until batter is smooth.

Add the flour and oats until just combined, then gently fold in the apple pie filling. Pour everything into the pie shell; it will come up to the brim.

Bake for 50 to 60 minutes, or until top has set. Allow it to cool at least 30 minutes before slicing.

Pie keeps for days, covered by foil in the fridge.



Quick Apple Pie