Apple pie recipe from a can: 59 photos
FAQ
Cornstarch as Pie Filling Thickener. Just like the name suggests, cornstarch is derived from corn. Cornstarch is faster-acting than flour and forms a smooth, relatively clear filling. Just be aware that too much cornstarch can create a slimy texture.
Canned apple pie filling is one of those incredible, affordable products that makes cooking up a homemade dessert so much quicker and easier. I know it's called apple “pie” filling, but you can use this stuff to make crumbles, cobblers, tartes tatin, and more. Alternatively, you could eat this on its own.
Precooking the apples gets you one step ahead of that process; it releases the fruit's liquid, causing them to cook down and lose volume before baking. So it discourages the gap between the top of the apple filling and the top crust, leaving you with a pie that has a thick layer of apples from bottom to top.
Choose from powdered spices like cinnamon and ginger or sprinkle in fresh herbs like rosemary and sage to the canned peaches you're preparing to spoon into an empty pie shell. Crunchy Himalayan salt can help offset the sweetness of the canned cherries you've brought home from the store.
Corn starch lends a glossy thickness and adds sheen to the filling while flour adds opacity and some mouthfeel so that it has a sort-of creaminess. With all corn starch the filling reminds me too much of store-bought pies with that gloopy clear gel-like texture and with all flour it can get too lumpy and stodgy.