20 Delicious Canned Pie Filling Recipes Easy

Zesty, sweet, and oh-so-simple—canned pie filling is the secret weapon for creating mouthwatering desserts in a flash! Whether you’re craving cozy comfort food or need a quick treat for unexpected guests, these recipes turn that humble can into something spectacular. Get ready to be inspired by 20 delicious ideas that will have you reaching for that pantry staple with newfound excitement. Let’s dive in!

Cherry Pie Filling Dump Cake

Whip up this effortless dessert that transforms pantry staples into pure comfort. Grab that can of cherry pie filling and let’s create magic in minutes. Your future self will thank you for this genius hack.

Ingredients

• Cherry pie filling – 21 oz can
• Yellow cake mix – 15.25 oz box
• Butter – ½ cup, melted

Instructions

1. Preheat your oven to 350°F and grab a 9×13 inch baking dish.
2. Pour the entire can of cherry pie filling directly into the ungreased baking dish, spreading it evenly with a spatula.
3. Sprinkle the dry yellow cake mix evenly over the cherry layer, creating a complete coverage without stirring.
4. Drizzle the melted butter over the cake mix layer, aiming for even distribution across the surface.
5. Bake for 45 minutes until the top develops golden-brown patches and the edges bubble vigorously.
6. Remove from oven and let rest for 15 minutes—this allows the layers to set properly for cleaner serving.
7. Scoop directly from the pan while still warm for maximum gooeyness.

The magic happens as the cake mix forms a crisp topping while the cherries bubble into a saucy base. Serve it warm with vanilla ice cream melting into the cracks, or enjoy it straight from the pan—no judgment here.

Peach Pie Filling Cobbler

Every summer dessert table needs this game-changer. Embrace canned convenience for maximum flavor with minimal effort. Get ready to wow your crowd in under an hour.

Ingredients

Flour – 1 cup
Sugar – ¾ cup
Baking powder – 2 tsp
Salt – ½ tsp
Milk – ¾ cup
Butter – ½ cup
Peach pie filling – 21 oz can

Instructions

1. Preheat your oven to 375°F.
2. Melt the butter completely in a 9×13 inch baking dish while the oven heats.
3. Whisk together flour, sugar, baking powder, and salt in a medium bowl.
4. Pour milk into the dry ingredients and stir until just combined—don’t overmix.
5. Spoon the batter evenly over the melted butter in the hot baking dish.
6. Drop spoonfuls of peach pie filling randomly across the batter surface.
7. Bake for 40-45 minutes until the top is golden brown and crisp around the edges.
8. Let rest for 10 minutes before serving to allow the filling to set.

Venture into dessert perfection with crispy edges giving way to juicy peach centers. That buttery crust soaks up the sweet syrup beautifully. Try it warm with vanilla ice cream melting into the crevices, or enjoy it cold straight from the fridge for breakfast—no judgment here.

Apple Pie Filling Streusel Muffins

Let’s transform that classic apple pie into grab-and-go perfection. These streusel-topped muffins deliver all the cozy flavors in portable form. Bake them once, enjoy them all week long.

Ingredients

Flour – 2 cups
Sugar – ¾ cup
Baking powder – 2 tsp
Salt – ½ tsp
Milk – 1 cup
Egg – 1
Vegetable oil – ⅓ cup
Apple pie filling – 1 (21 oz) can
Brown sugar – ½ cup
Butter – ¼ cup
Cinnamon – 1 tsp

Instructions

1. Preheat oven to 375°F and line 12 muffin cups with paper liners.
2. Whisk 2 cups flour, ¾ cup sugar, 2 tsp baking powder, and ½ tsp salt in a large bowl.
3. Combine 1 cup milk, 1 egg, and ⅓ cup vegetable oil in a separate bowl.
4. Pour wet ingredients into dry ingredients and stir until just combined.
5. Fold in 1 can apple pie filling, being careful not to overmix.
6. Divide batter evenly among 12 muffin cups, filling each ¾ full.
7. Make streusel by combining ½ cup brown sugar, ¼ cup butter, and 1 tsp cinnamon with fingers until crumbly.
8. Sprinkle streusel topping generously over each muffin.
9. Bake at 375°F for 20-25 minutes until tops spring back when lightly pressed.
10. Cool muffins in pan for 5 minutes before transferring to wire rack.
Ultimate cozy vibes achieved with tender crumb and gooey apple pockets. That cinnamon streusel adds the perfect crunch against the soft muffin base. Serve warm with vanilla ice cream for next-level dessert muffins.

Blueberry Pie Filling Pancakes

Rethink your morning routine with these blueberry pie filling pancakes. They transform basic breakfast into dessert-worthy magic. Get ready for the most indulgent stack you’ll ever flip.

Ingredients

Pancake Mix – 2 cups
Milk – 1¼ cups
Egg – 1
Blueberry Pie Filling – 1 can (21 oz)
Butter – 2 tbsp
Maple Syrup – ¼ cup

Instructions

1. Whisk pancake mix, milk, and egg in a large bowl until just combined—don’t overmix to keep pancakes fluffy.
2. Heat a non-stick skillet over medium heat (350°F) and melt ½ tbsp butter.
3. Pour ¼ cup batter onto the skillet for each pancake.
4. Immediately spoon 1 tbsp blueberry pie filling onto the center of each raw pancake.
5. Cook for 2–3 minutes until bubbles form on the surface and edges look set.
6. Flip pancakes carefully using a thin spatula to prevent filling spillage.
7. Cook another 2 minutes until the bottoms are golden brown.
8. Transfer to a plate and repeat with remaining batter, adding more butter as needed.
9. Warm maple syrup in the microwave for 20 seconds for better drizzle consistency.
10. Stack pancakes and drizzle with warm syrup. Each bite bursts with gooey blueberry filling wrapped in tender, golden pancakes. Serve them warm with extra pie filling on top or crumble graham crackers over the stack for a pie-crust crunch.

Pumpkin Pie Filling Cheesecake Bars

Let’s transform your pumpkin pie filling into something spectacular. Layer creamy cheesecake with spiced pumpkin magic for bars that disappear faster than your weekend. Seriously, these are dangerously good.

Ingredients

Graham cracker crumbs – 1½ cups
Unsalted butter – ½ cup, melted
Granulated sugar – ¾ cup
Cream cheese – 16 oz, room temperature
Eggs – 2 large
Vanilla extract – 1 tsp
Pumpkin pie filling – 15 oz can

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper, letting the edges hang over for easy removal.
2. Combine graham cracker crumbs with melted butter and ¼ cup sugar in a medium bowl until the mixture resembles wet sand.
3. Press the crumb mixture firmly into the bottom of your prepared pan using the bottom of a measuring cup to create an even, compact layer.
4. Bake the crust for 8 minutes at 350°F until lightly golden around the edges, then cool completely on a wire rack.
5. Beat room temperature cream cheese with remaining ½ cup sugar on medium speed for 2 minutes until completely smooth and lump-free.
6. Add eggs one at a time, beating for 30 seconds after each addition until fully incorporated.
7. Mix in vanilla extract until just combined, about 15 seconds.
8. Spread half of the cream cheese mixture evenly over the cooled crust using an offset spatula.
9. Whisk pumpkin pie filling in a separate bowl until smooth, then gently fold it into the remaining cream cheese mixture until marbled but not fully blended.
10. Drop spoonfuls of the pumpkin mixture over the white layer and swirl gently with a knife to create a marbled pattern.
11. Bake at 350°F for 35-40 minutes until the edges are set but the center still jiggles slightly when shaken.
12. Turn off the oven, crack the door open, and let the bars cool inside for 1 hour to prevent cracking.
13. Transfer to the refrigerator and chill for at least 4 hours, or overnight for best texture.
14. Use the parchment paper overhang to lift the entire block from the pan before cutting into clean squares with a warm, wet knife.

These bars deliver that classic pumpkin spice warmth against the cool creaminess of cheesecake in every bite. The marbled layers create a stunning visual that makes them perfect for holiday gatherings. Try serving them with a dollop of whipped cream and a sprinkle of cinnamon for an extra festive touch.

Strawberry Pie Filling Thumbprint Cookies

A buttery shortbread cookie cradling sweet strawberry filling—these thumbprints deliver nostalgic flavor in one perfect bite. Bake them golden, fill them generously, and watch them disappear faster than you can say “more please.” They’re the ultimate holiday cookie that feels fancy but comes together with pantry staples.

Ingredients

Butter – 1 cup
Sugar – ⅔ cup
Vanilla extract – 1 tsp
Flour – 2¼ cups
Salt – ½ tsp
Strawberry pie filling – ½ cup

Instructions

1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Beat 1 cup softened butter and ⅔ cup sugar in a large bowl with an electric mixer on medium speed for 2 minutes until light and fluffy.
3. Mix in 1 tsp vanilla extract until fully incorporated.
4. Whisk together 2¼ cups flour and ½ tsp salt in a separate bowl.
5. Gradually add the dry ingredients to the butter mixture, mixing on low speed just until a soft dough forms—don’t overmix.
6. Scoop 1-tablespoon portions of dough and roll into smooth balls between your palms.
7. Place dough balls 2 inches apart on prepared baking sheets.
8. Press your thumb deeply into the center of each ball to create a wide, even well for filling.
9. Spoon ½ tsp strawberry pie filling into each thumbprint, filling just to the rim.
10. Bake at 350°F for 12–14 minutes until the edges are lightly golden and the bottoms are firm.
11. Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack.
12. Let cookies cool completely for 30 minutes before serving.
Buttery and crumbly with a jammy strawberry center, these cookies melt in your mouth. Serve them slightly warm with vanilla ice cream for an instant dessert upgrade, or package them in cellophane bags for holiday gifting that always impresses.

Dutch Apple Pie Filling Bread Pudding

Rethink everything you know about bread pudding. This Dutch apple pie filling version transforms stale bread into a cozy, spiced dessert that’s perfect for fall. Get ready to bake something seriously addictive.

Ingredients

Bread – 6 cups
Dutch apple pie filling – 21 oz
Eggs – 3
Milk – 2 cups
Brown sugar – ½ cup
Cinnamon – 1 tsp
Butter – ¼ cup

Instructions

1. Preheat your oven to 350°F.
2. Grease a 9×13-inch baking dish with butter.
3. Tear the bread into 1-inch chunks and spread them evenly in the dish.
4. Spoon the Dutch apple pie filling over the bread chunks.
5. Whisk the eggs in a medium bowl until fully blended.
6. Pour the milk into the eggs and whisk to combine.
7. Add the brown sugar and cinnamon to the egg mixture, whisking until smooth.
8. Pour the custard mixture evenly over the bread and apple filling.
9. Press down gently on the bread with a spatula to help it soak up the custard.
10. Let the mixture sit for 15 minutes to ensure the bread absorbs the liquid.
11. Dot the top with small pieces of the remaining butter.
12. Bake for 45-50 minutes until the top is golden brown and the center is set.
13. Let it cool for 10 minutes before serving.

Fresh from the oven, this bread pudding boasts a custardy interior with pockets of spiced apple filling. The buttery top contrasts beautifully with the soft, cinnamon-kissed layers beneath. Serve it warm with a scoop of vanilla ice cream for the ultimate comfort dessert experience.

Mixed Berry Pie Filling Parfait

Ready to transform basic berries into a showstopping dessert? Rethink pie with this layered parfait that skips the oven entirely. Grab your glasses and let’s build something beautiful.

Ingredients

Mixed berries – 3 cups

Granulated sugar – ½ cup

Cornstarch – 3 tbsp

Lemon juice – 1 tbsp

Vanilla Greek yogurt – 2 cups

Graham crackers – 1 cup crushed

Instructions

1. Combine mixed berries, granulated sugar, cornstarch, and lemon juice in a medium saucepan.
2. Cook over medium heat for 8-10 minutes, stirring constantly with a wooden spoon until berries release their juices.
3. Bring mixture to a gentle boil and cook for exactly 2 minutes until thickened to a pudding-like consistency.
4. Remove from heat and stir in vanilla Greek yogurt until fully incorporated.
5. Transfer mixture to a bowl and refrigerate for 30 minutes until completely chilled.
6. Crush graham crackers into fine crumbs using a rolling pin or food processor.
7. Layer 2 tablespoons of graham cracker crumbs in the bottom of each serving glass.
8. Add ½ cup of the chilled berry-yogurt mixture over the crumbs.
9. Repeat layers once more, ending with a final sprinkle of graham cracker crumbs on top.

You’ll love the contrast between the cool, creamy berry filling and the crunchy graham cracker base. The tart-sweet balance makes this perfect for breakfast or dessert—try topping with fresh mint or a drizzle of honey for extra flair.

Lemon Pie Filling Pound Cake

TikTok is about to lose its mind over this lemon pie filling pound cake hack. Transform basic ingredients into a moist, tangy masterpiece that bakes up golden and glorious in under an hour. Get ready to impress every single person who tries a slice.

Ingredients

Flour – 2 cups
Sugar – 1 ½ cups
Butter – 1 cup
Eggs – 4 large
Lemon pie filling – 1 can (21 oz)
Baking powder – 2 tsp
Salt – ½ tsp
Vanilla extract – 1 tsp

Instructions

1. Preheat your oven to 350°F and generously grease a 10-inch bundt pan with butter.
2. Cream 1 cup softened butter and 1 ½ cups sugar together in a large bowl for exactly 3 minutes until light and fluffy.
3. Beat in 4 eggs one at a time, waiting until each egg is fully incorporated before adding the next.
4. Whisk 2 cups flour, 2 tsp baking powder, and ½ tsp salt in a separate bowl to evenly distribute leavening agents.
5. Gradually mix the dry ingredients into the wet ingredients until just combined—do not overmix.
6. Fold in the entire 21 oz can of lemon pie filling until ribbons form throughout the batter.
7. Stir in 1 tsp vanilla extract for enhanced flavor depth.
8. Pour the batter into your prepared bundt pan and smooth the top with a spatula.
9. Bake at 350°F for 45-50 minutes until a toothpick inserted comes out completely clean.
10. Cool the cake in the pan for 15 minutes before inverting onto a wire rack.

Buttery crumb meets vibrant lemon silkiness in every forkful. The pie filling creates pockets of tangy sweetness that contrast beautifully with the dense pound cake texture. Serve warm with powdered sugar dusting or chilled with fresh berries for maximum summer vibes.

Peach Pie Filling Oatmeal Bake

Grab your baking dish because this peach pie oatmeal bake transforms breakfast into dessert. Layer juicy peaches with cozy oats for that perfect sweet start. Bake it once, enjoy it all week—your mornings just got upgraded.

Ingredients

• Rolled oats – 2 cups
• Canned peach pie filling – 21 oz
• Milk – 1 ½ cups
• Egg – 1 large
• Brown sugar – ¼ cup
• Butter – 2 tbsp, melted
• Vanilla extract – 1 tsp
• Cinnamon – 1 tsp
• Salt – ¼ tsp

Instructions

1. Preheat your oven to 375°F.
2. Grease an 8×8 inch baking dish with butter or non-stick spray.
3. Spread the peach pie filling evenly across the bottom of the dish.
4. In a medium bowl, combine rolled oats, brown sugar, cinnamon, and salt.
5. In a separate bowl, whisk together milk, egg, melted butter, and vanilla extract until smooth.
6. Pour the wet mixture over the dry ingredients and stir until fully combined.
7. Spread the oat mixture evenly over the peach pie filling layer.
8. Bake for 35–40 minutes, until the top is golden brown and the edges are bubbling.
9. Let the bake cool for 10 minutes before serving to allow it to set properly.

Perfectly gooey peaches meld with a lightly crisp oat topping for that classic pie vibe. Serve it warm with a drizzle of cold cream or crumble it over yogurt for extra texture. This bake stays moist for days, making grab-and-go breakfasts feel indulgent.

Cherry Pie Filling Chocolate Brownies

Get ready for the ultimate dessert mashup that’s about to break the internet. Gooey cherry pie filling meets fudgy chocolate brownies in this viral-worthy creation. Grab your apron—this is next-level baking.

Ingredients

Flour – 1 cup
Cocoa powder – ¾ cup
Butter – ½ cup
Sugar – 1 ½ cups
Eggs – 2
Vanilla extract – 1 tsp
Salt – ½ tsp
Cherry pie filling – 21 oz can

Instructions

1. Preheat your oven to 350°F and line an 8×8 inch baking pan with parchment paper.
2. Melt the butter in a microwave-safe bowl for 45 seconds until fully liquid.
3. Whisk the melted butter and sugar together in a large mixing bowl for 2 minutes until smooth.
4. Beat in the eggs one at a time until fully incorporated.
5. Stir in the vanilla extract until combined.
6. Sift the flour, cocoa powder, and salt directly into the wet ingredients. Tip: Sifting prevents lumps for a smoother batter.
7. Fold the dry ingredients into the wet mixture until just combined—do not overmix.
8. Spread half of the brownie batter evenly across the bottom of the prepared pan.
9. Spoon the cherry pie filling over the batter layer, leaving a ½-inch border around the edges.
10. Drop remaining brownie batter in dollops over the cherry layer—it’s fine if some cherry shows through.
11. Bake for 35 minutes until the edges are set but the center still jiggles slightly. Tip: A toothpick inserted should have moist crumbs, not raw batter.
12. Cool the brownies in the pan on a wire rack for 1 hour before slicing. Tip: Chilling for 30 minutes makes cleaner cuts.

Rich fudgy brownie layers sandwich that tart cherry burst in every bite. The gooey centers practically beg for a scoop of vanilla ice cream. Try them warm with a drizzle of chocolate sauce for maximum indulgence.

Apple Pie Filling Stuffed French Toast

Swipe up for the most decadent breakfast hack you’ll make all season. This apple pie stuffed French toast transforms basic ingredients into a cozy masterpiece that’ll have everyone begging for seconds.

Ingredients

Bread – 8 slices
Eggs – 4 large
Milk – ½ cup
Vanilla extract – 1 tsp
Cinnamon – 1 tsp
Apple pie filling – 1 can (21 oz)
Butter – 2 tbsp
Maple syrup – for serving

Instructions

1. Spread 2 tablespoons of apple pie filling evenly between two slices of bread to create a sandwich.
2. Repeat with remaining bread and filling to make 4 total sandwiches.
3. Whisk 4 eggs, ½ cup milk, 1 teaspoon vanilla extract, and 1 teaspoon cinnamon in a shallow bowl until fully combined.
4. Dip each sandwich into the egg mixture, letting it soak for 30 seconds per side to ensure thorough absorption.
5. Melt 1 tablespoon of butter in a large non-stick skillet over medium heat until bubbling but not browned.
6. Cook 2 sandwiches at a time for 3-4 minutes per side until golden brown and crisp.
7. Add remaining 1 tablespoon of butter to the skillet and repeat with remaining sandwiches.
8. Transfer cooked French toast to a wire rack to maintain crispness while finishing the batch.
9. Serve immediately with warm maple syrup drizzled over the top.

Just wait until you slice into that golden exterior and watch the warm apple filling ooze out. The contrast between the crispy cinnamon-kissed bread and the tender spiced apples creates pure breakfast magic. Try serving it with a scoop of vanilla ice cream for an unforgettable brunch dessert hybrid that’ll disappear in minutes.

Blueberry Pie Filling Yogurt Smoothie

Whip up this creamy dream in under 5 minutes! This blueberry pie filling yogurt smoothie tastes like dessert but fuels your morning. Grab your blender and let’s blend magic.

Ingredients

– Frozen blueberries – 1 cup
– Plain Greek yogurt – ½ cup
– Milk – ¾ cup
– Honey – 2 tbsp
– Vanilla extract – 1 tsp
– Cinnamon – ¼ tsp

Instructions

1. Add 1 cup frozen blueberries to your blender.
2. Measure ½ cup plain Greek yogurt and pour it over the blueberries.
3. Pour ¾ cup milk directly into the blender.
4. Drizzle 2 tbsp honey into the mixture.
5. Add 1 tsp vanilla extract to the blender.
6. Sprinkle ¼ tsp cinnamon over all ingredients.
7. Secure the blender lid tightly.
8. Blend on high speed for 45-60 seconds until completely smooth.
9. Stop blending and check consistency—if too thick, add 1-2 tbsp more milk and blend 10 more seconds.
10. Pour immediately into a tall glass.

A velvety texture meets sweet-tart bliss in every sip. The cinnamon warmth plays perfectly against the creamy yogurt base. Try it poured over oatmeal or frozen into popsicle molds for an afternoon treat.

Pumpkin Pie Filling Spice Donuts

A pumpkin spice obsession meets donut perfection in these bakery-style treats. Skip the pie crust and dive straight into these fluffy, spiced rings that bake up golden in minutes. Your kitchen will smell like autumn magic.

Ingredients

– All-purpose flour – 1 ½ cups
– Pumpkin puree – ½ cup
– Brown sugar – ¾ cup
– Milk – ⅓ cup
– Vegetable oil – ¼ cup
– Baking powder – 2 tsp
– Pumpkin pie spice – 1 ½ tsp
– Egg – 1 large
– Vanilla extract – 1 tsp
– Salt – ½ tsp
– Powdered sugar – 1 cup

Instructions

1. Preheat your oven to 350°F and grease a standard donut pan thoroughly with non-stick spray.
2. Whisk together 1 ½ cups all-purpose flour, 2 tsp baking powder, 1 ½ tsp pumpkin pie spice, and ½ tsp salt in a medium bowl.
3. In a separate large bowl, beat 1 large egg with ¾ cup brown sugar until smooth and slightly thickened.
4. Mix in ½ cup pumpkin puree, ¼ cup vegetable oil, ⅓ cup milk, and 1 tsp vanilla extract until fully combined.
5. Gradually fold the dry ingredients into the wet ingredients using a spatula—do not overmix; a few lumps are fine for tender donuts.
6. Spoon the batter into a piping bag or zip-top bag with the corner snipped off for easy filling.
7. Pipe the batter evenly into the prepared donut pan, filling each cavity about ¾ full to allow for rising.
8. Bake at 350°F for 10–12 minutes until the donuts spring back when lightly pressed—a toothpick inserted should come out clean.
9. Cool the donuts in the pan for 5 minutes, then transfer to a wire rack to cool completely.
10. Whisk 1 cup powdered sugar with 2–3 tbsp milk in a shallow bowl until smooth for the glaze.
11. Dip the top of each cooled donut into the glaze, letting excess drip off before placing back on the rack.
12. Let the glaze set for 15 minutes before serving for a clean finish.

Zesty pumpkin spice shines through each fluffy bite, with a soft crumb that melts in your mouth. The sweet glaze adds a delicate crackle against the warm spices. Serve them stacked high with a dusting of extra pumpkin pie spice or crumbled over vanilla ice cream for a next-level dessert.

Strawberry Pie Filling Icebox Cake

You won’t believe how this no-bake dessert transforms simple ingredients into pure magic. Grab your strawberries and get ready to layer up something spectacular that’ll have everyone begging for the recipe.

Ingredients

Graham crackers – 1 box
Strawberry pie filling – 2 cans (21 oz each)
Heavy cream – 2 cups
Powdered sugar – ¼ cup
Vanilla extract – 1 tsp

Instructions

1. Pour heavy cream into a large mixing bowl.
2. Add powdered sugar and vanilla extract to the bowl.
3. Whip the mixture on high speed for 3-4 minutes until stiff peaks form.
4. Spread a thin layer of whipped cream on the bottom of a 9×13 inch baking dish.
5. Arrange a single layer of graham crackers over the whipped cream, breaking pieces to fit if needed.
6. Spread half of the strawberry pie filling evenly over the graham cracker layer.
7. Dollop one-third of the remaining whipped cream over the strawberry layer.
8. Repeat with another layer of graham crackers.
9. Spread the remaining strawberry pie filling over the crackers.
10. Top with the final layer of graham crackers.
11. Spread the remaining whipped cream over the top layer, creating decorative swirls with your spatula.
12. Cover the dish tightly with plastic wrap.
13. Refrigerate for at least 8 hours or overnight until the graham crackers have softened completely.

Vibrant and refreshing, this icebox cake delivers layers of creamy sweetness punctuated by juicy strawberry bursts. The softened graham crackers create a cake-like texture that melts in your mouth, while the make-ahead convenience means dessert is always ready when you are. Try serving it in individual mason jars for a portable picnic treat or garnish with fresh mint leaves for an elegant dinner party presentation.

Dutch Apple Pie Filling Hand Pies

Scoop up that cozy fall energy with these handheld apple pie delights. They pack all the warm cinnamon-spiced goodness of Dutch apple pie into perfectly portable packages. Get ready to bake your way to viral snack status.

Ingredients

Flour – 2 cups
Butter – 1 cup
Salt – ½ tsp
Apples – 3 cups chopped
Brown sugar – ¾ cup
Cinnamon – 1 tsp
Egg – 1

Instructions

1. Preheat your oven to 375°F.
2. Combine 2 cups flour, 1 cup cold cubed butter, and ½ tsp salt in a bowl.
3. Use your fingers to work the butter into the flour until pea-sized crumbs form.
4. Add 3-4 tablespoons of ice water, one at a time, mixing until the dough just comes together.
5. Chill the dough for 30 minutes in the refrigerator.
6. Peel and chop 3 medium apples into ½-inch pieces.
7. Toss the chopped apples with ¾ cup brown sugar and 1 tsp cinnamon.
8. Roll out the chilled dough to ¼-inch thickness on a floured surface.
9. Cut the dough into 4-inch circles using a cookie cutter or glass.
10. Spoon 2 tablespoons of the apple mixture onto the center of each dough circle.
11. Beat 1 egg and brush it around the edges of each circle.
12. Fold the dough over the filling and press the edges firmly with a fork to seal.
13. Brush the tops with the remaining beaten egg.
14. Cut 3 small slits in the top of each hand pie for steam to escape.
15. Bake for 20-25 minutes until golden brown.
16. Cool on a wire rack for 15 minutes before serving.

Just baked, these hand pies deliver that signature flaky crust with tender spiced apples inside. The buttery pastry shatters beautifully against the warm, cinnamon-kissed filling. Try serving them warm with a scoop of vanilla ice cream for the ultimate sweet-and-cold contrast.

Mixed Berry Pie Filling Crepes

Ready to transform basic crepes into a showstopping breakfast? Roll with this mixed berry magic that turns ordinary mornings into vibrant celebrations. Rethink your brunch game with this sweet-tart filling that bursts with flavor in every delicate fold.

Ingredients

Crepes – 8
Mixed berry pie filling – 1 cup
Heavy cream – ½ cup
Powdered sugar – 2 tbsp

Instructions

1. Heat a non-stick skillet over medium heat for 2 minutes until evenly warm.
2. Place one crepe flat in the heated skillet.
3. Spoon 2 tablespoons of mixed berry pie filling across the center third of the crepe.
4. Fold both sides of the crepe over the filling to create a neat rectangular package.
5. Cook the filled crepe for 90 seconds until the bottom develops light golden spots.
6. Flip the crepe carefully using a spatula.
7. Cook the second side for exactly 60 seconds until lightly browned.
8. Transfer the cooked crepe to a serving plate.
9. Repeat steps 2-8 with remaining crepes and filling.
10. Pour heavy cream into a chilled metal bowl.
11. Whisk the cream vigorously for 3-4 minutes until soft peaks form that hold their shape when the whisk is lifted.
12. Sift powdered sugar over the whipped cream.
13. Fold the powdered sugar gently into the whipped cream until fully incorporated.
14. Dollop the sweetened whipped cream over the warm crepes. Unbelievably tender crepes cradle that jewel-toned berry filling that oozes with every cut. The contrast between warm, fruity centers and cool, pillowy cream creates pure breakfast bliss. Stack them high for dramatic presentation or roll them tight for perfect handheld enjoyment.

Lemon Pie Filling Tartlets

Unexpectedly easy, these lemon pie filling tartlets deliver that perfect sweet-tart punch in minutes. Grab your mini tart pans and let’s transform simple ingredients into sunshine-filled bites that’ll disappear faster than you can say “seconds, please.”

Ingredients

• Refrigerated pie crust – 1 package (2 crusts)
• Lemon pie filling – 1 can (21 oz)
• Egg – 1
• Granulated sugar – 2 tbsp

Instructions

1. Preheat your oven to 375°F and lightly grease 12 mini tart pans.
2. Unroll the refrigerated pie crusts on a lightly floured surface.
3. Use a 3.5-inch round cutter to cut 12 circles from the pie crusts.
4. Press each circle into the prepared tart pans, ensuring the crust reaches the top edges.
5. Prick the bottom of each crust 5-6 times with a fork to prevent puffing.
6. Whisk the egg with 1 tablespoon of water in a small bowl.
7. Brush the egg wash lightly over the edges of each tart crust.
8. Sprinkle the remaining 1 tablespoon of sugar over the egg-washed edges.
9. Bake the empty tart shells for 8-10 minutes until lightly golden.
10. Remove the partially baked shells from the oven and let cool for 5 minutes.
11. Spoon 2 tablespoons of lemon pie filling into each tart shell.
12. Return the filled tarts to the oven and bake for another 6-8 minutes.
13. Cool the tartlets completely on a wire rack for 30 minutes before serving.

Nothing beats that first bite—the crisp, buttery crust shatters to reveal the vibrant, tangy lemon filling that’s perfectly set yet still creamy. Nestle these on a platter with fresh berries for a stunning dessert spread, or pack them individually for the ultimate grab-and-go treat that brightens any day.

Peach Pie Filling Cinnamon Rolls

Brace yourself for the ultimate breakfast upgrade. These peach pie filling cinnamon rolls combine sweet summer peaches with warm cinnamon spice in soft, fluffy dough that’ll make your kitchen smell like heaven. Get ready to impress everyone with this viral-worthy twist on classic cinnamon rolls.

Ingredients

Flour – 3 cups
Milk – 1 cup
Butter – ½ cup
Sugar – ¼ cup
Yeast – 2¼ tsp
Salt – 1 tsp
Peach pie filling – 21 oz
Brown sugar – ½ cup
Cinnamon – 2 tbsp
Powdered sugar – 1 cup

Instructions

1. Heat milk to 110°F in a microwave-safe bowl for 45 seconds.
2. Dissolve yeast and sugar in the warm milk until foamy, about 5 minutes.
3. Mix in melted butter and salt until fully combined.
4. Gradually add flour until a soft dough forms.
5. Knead dough on a floured surface for 8 minutes until smooth and elastic.
6. Place dough in a greased bowl, cover with a damp towel, and let rise for 1 hour in a warm spot.
7. Roll dough into a 12×16-inch rectangle on a floured surface.
8. Spread peach pie filling evenly over the entire dough surface.
9. Sprinkle brown sugar and cinnamon evenly over the peach filling.
10. Tightly roll the dough from the long side into a log.
11. Cut the log into 12 equal slices using dental floss for clean cuts.
12. Place rolls in a greased 9×13-inch baking dish.
13. Cover rolls and let rise for 30 minutes until puffy.
14. Preheat oven to 350°F while rolls rise.
15. Bake rolls for 25-28 minutes until golden brown.
16. Whisk powdered sugar with 2 tablespoons of milk to create glaze.
17. Drizzle glaze over warm rolls immediately after baking.

Keep these beauties warm for maximum gooeyness—the peach filling creates pockets of juicy sweetness that pair perfectly with the soft, pillowy dough. Serve them fresh from the oven with a scoop of vanilla ice cream for an epic dessert-breakfast hybrid that’ll have everyone begging for the recipe.

Cherry Pie Filling Cheesecake Dip

TikTok just dropped this cherry pie filling cheesecake dip bomb, and your dessert game will never be the same. This creamy, dreamy dip whips up in minutes and disappears even faster—perfect for last-minute parties or late-night cravings. Trust us, your graham crackers are begging for this moment.

Ingredients

• Cream cheese – 8 oz
• Powdered sugar – ½ cup
• Vanilla extract – 1 tsp
• Cherry pie filling – 21 oz can
• Cool Whip – 8 oz tub

Instructions

1. Place 8 oz cream cheese in a large mixing bowl and let it sit at room temperature for 30 minutes to soften completely—this prevents lumpy dip.
2. Beat the softened cream cheese with an electric mixer on medium speed for 1 minute until smooth and creamy.
3. Add ½ cup powdered sugar and 1 tsp vanilla extract to the bowl.
4. Beat on medium speed for 2 minutes until fully combined and fluffy, scraping down the sides halfway through.
5. Gently fold in the entire 8 oz tub of Cool Whip with a spatula until just incorporated—overmixing deflates the fluffiness.
6. Spoon the entire 21 oz can of cherry pie filling over the cream cheese mixture.
7. Use a butter knife to gently swirl the cherry filling through the dip, creating visible ribbons without fully mixing.
8. Chill the dip in the refrigerator for at least 1 hour before serving to let the flavors meld.

Unbelievably creamy meets sweet-tart cherry swirls in every scoop—this dip tastes like cheesecake but eats like a dream. Serve it with graham crackers for classic vibes, or drizzle over waffles for a breakfast twist that’ll break the internet.

Summary

Delightful as they are convenient, these canned pie filling recipes prove that delicious desserts are always within reach. We hope this collection inspires your next baking adventure! Give these easy recipes a try, then drop a comment to share your favorite. Don’t forget to pin this article on Pinterest so you can revisit these sweet ideas anytime.