20 Recipes Using Canned Pie Filling (2024)

FAQs

Does canned pie filling need to be baked? ›

The pie filling is already cooked, so your focus should be on the crust. For a single-crust pie, place dough in pie plate. Blind-bake a homemade or premade crust (filling first with pie weights) at 425 degrees for 15 minutes.

Slide the foil-wrapped filling into a freezer-safe bag to protect against freezer burn. Store frozen fillings for three to four months, which conveniently coincides with the holiday baking season.

Canned goods are best if consumed within a year and are safe as long as lids remain vacuum sealed. Fillings are best if used within one year and are safe as long as lids remain vacuum sealed.

Since canned cherry pie filling is already cooked, you can go by the color of the top crust in the center to know when it is fully cooked. If spots of the top crust are getting too brown before the rest of it has a chance to turn golden, top them with tiny pieces of aluminum foil big enough to cover them during baking.

There should be a mild cinnamon flavor that doesn't overwhelm the apple-y nature of the premade apple pie filling. Canned apple pie filling is one of those incredible, affordable products that makes cooking up a homemade dessert so much quicker and easier.

Pork pie is quite unhealthy. A traditional British meat pie, eaten cold made of chopped pork, pork fat, and jellied pork stock.

Apple pie is arguably one of the most popular pie flavors. A symbol of America, the apple pie was actually invented by the British. Apple pie is simply made with sliced apples on double-crusted pastry dough.

Apple pie has English origins, according to Smithsonian magazine, but the dessert is an American classic. Even McDonalds makes apple pie.

While canned goods past their "best-by" date may not taste optimal, there's no real health risk in consuming canned goods as long as they remain in good condition. Here's why: The food in the container is commercially sterile and a vacuum seal prevents any new bacteria from getting in, so it will not spoil.

Why put butter in pie filling? ›

A: Dotting the top of a fruit pie filling with butter is an old habit but one that is called for in only about half of the pie recipes out there. Some maintain that the butter is for taste; others claim that it helps the filling set up, particularly when using flour as a thickener.

Canned cherry pie filling can last 12-18 months past the printed date unopened, but once opened, it should be refrigerated and consumed within 2 weeks for best flavor.

When does blueberry pie filling expire? When does blueberry pie filling expire? Unopened canned blueberry pie filling can last for up to 1-2 years if stored in a cool and dry place, often extending past the printed expiry date. Once opened, however, it should be used fairly quickly, within 1-2 weeks.

In most cases, the best-by dates for cans of Spam are approximately three years after the manufacturing date. After the best-by date, Spam is still safe to eat; however, it may change in appearance, taste, or nutritional value.

But what do they mean? Sell-By Date: Refers to the last day a retailer can display a product for sale; typically a food is safe to eat for 10 days after the Sell-by Date if refrigerated properly. Use-By Date: Refers to the last day a product will maintain its optimum freshness, flavor, and texture.

But you can Bing around and find hundreds of recipes, dozens involving few steps or ingredients. Canned pumpkin is typically already cooked and prepared before being canned. It is commonly used in recipes for dishes like pumpkin pie, pumpkin bread, and other baked goods.

Bring pie filling up to room temperature before adding it to the pie shell, firstly to make it easier to spread it evenly in the pie dish, and secondly because when puff pastry is placed over cold filling it cooks unevenly.

You do not need to pre-bake a pie crust for an apple pie or any baked fruit pie really, but we do freeze the dough to help it stay put. Pre-baking the pie crust is only required when making a custard pie OR when making a fresh fruit pie. you should probably get: Pie weights are super helpful to have for pre-baking.

All of these thickeners work in approximately the same way: Heat causes the starches in the thickeners to bond with the liquid in the pie filling and begin to swell, forming a more stable structure. This is why pie filling doesn't get thick until it's cooked.