Canned pie fillings provide a quick and easy way to make pies, tarts, and other desserts. The fillings come pre-made so you don’t have to make them from scratch. But some people wonder if canned pie fillings are complete on their own or if you need to add anything to them before baking.
What’s in canned pie filling?
Canned pie fillings are made up of fruit, sugar, starch, and preservatives. The fruit provides flavor and the bulk of the filling. Popular fruits used are cherries, apples, blueberries, peaches, etc. Sugar sweetens the filling. The amount can vary but is usually substantial to provide enough sweetness. Starches like cornstarch or tapioca starch thicken the filling so it sets up when baked instead of being runny. Preservatives allow the canned filling to be shelf-stable and last a long time unrefrigerated.
The ingredients are cooked down into a goopy, spoonable consistency before being sealed into cans. Different brands may have slightly different ingredients but the basics are generally fruit, sugar, starch, and preservatives.
Do you need to add thickeners?
Canned pie fillings already contain starch to thicken them to the proper consistency for baking. So you generally do not need to add any extra thickeners or starches when using canned pie fillings. The filling should thicken on its own when baked if you simply pour it into the pie crust and bake as usual.
Adding extra thickeners can lead to a too thick, gummy filling. Canned pie fillings have the thickness and set-up timed to the amount of starch already added. Those starches hydrate and swell when exposed to heat during baking.
When you may want to add thickeners
In some cases, adding a little extra thickener can be helpful:
- If the filling seems too thin – Some settling of the starch may happen during shipping and storage on the grocery shelf. Giving it a good stir before use can help. But if it still seems too loose, sprinkling in a teaspoon or two of cornstarch can thicken it up.
- For an extra firm set – Those wanting a very firm, sliceable pie filling may opt to add a bit of instant tapioca or minute tapioca to get an extra firm set.
- For a non-baked filling – When making an unbaked no-cook pie or tart, a little extra cornstarch or tapioca starch is often added so the filling will set up from chilling rather than baking.
Do you need extra sugar?
Canned pie fillings are already quite sweet from the sugar added during processing. There is no need to add any extra sugar before baking.
Adjusting sugar could throw off the ideal flavor balance and make the filling overly sweet. Since canned fillings contain a substantial amount of added sugar, no extras are needed.
When you may want to adjust sugar
There are a couple cases where you may want to modify the sugar level:
- To reduce sweetness – Those wanting a less sweet pie can leave out 1-2 tablespoons of the filling and replace with water or juice.
- For a extra sweet pie – An extra tablespoon or two of sugar can be added if desiring an ultra-sweet dessert.
When modifying sugar, taste as you go to ensure you end up with the desired flavor.
Do you need extra flavorings?
Canned pie fillings are designed to have a complete, nicely balanced flavor straight from the can. So extras like spices, extracts, zest, etc. are not necessary.
Adding too many extra flavors can make the filling overly busy or throw off the intended taste.
When you may want to adjust flavors
Some cases where extra flavorings can be nice include:
- Enhancing fruit flavor – A little extra lemon zest can brighten blueberry. Vanilla extract can round out apple.
- Warm spices for fall – Cinnamon, nutmeg, ginger, and clove complement apple and cherry.
- Complimentary flavors – Almond extract pairs nicely with cherry. Lemon pairs well with blueberry.
When adding extras, use a light hand and taste as you go to ensure you don’t overwhelm the filling base.
Do you need a binder like eggs?
There is no need to add eggs or other binders when using canned pie filling. The filling will naturally thicken and set from the starch, pectin in the fruit, and baking process without adding eggs.
Eggs can mute the fruit flavor and alter the texture to be too dense or rubbery. So it’s best to leave them out when using a prepared filling.
Do you need extra liquid?
Canned pie fillings have the perfect viscous, scoopable consistency right in the can. Adding extra liquid is not necessary and will throw that ideal texture off.
Watering down the filling will make it too thin and runny. The filling won’t have the proper coverage and can result in bake errors like burning or boiling over.
When you may want to add liquid
A little extra liquid can help in certain circumstances:
- If filling is too thick – A splash of milk, water, or juice can thin out an overly thickened filling from too much starch settling.
- For extra juicy fruit filling – Those wanting a saucy, juicy texture can add a small amount of extra fruit juice.
- To stretch the filling – If you need to make the canned filling go farther, a little extra fruit juice or water can help stretch it.
When adding liquid, do so sparingly to avoid making the filling too runny.
What about tapioca pearls?
Small quick-cooking tapioca pearls can be stirred into canned pie filling before baking for a few reasons:
- To thicken – The pearls will soak up excess liquid and help thicken a runnier filling.
- For texture – The soft pearls add body and a fun chewy contrast against tender filling and flaky crust.
- To prevent boil overs – The pearls help weigh down the filling so it’s less likely to bubble over.
Stir in 1-3 tablespoons per pie. You still do not need thickeners or extra sugar when adding tapioca pearls.
Do you need to cook canned filling?
Canned pie fillings are already fully cooked and ready to use. There is no need to cook them on the stovetop before baking. Simply pour them into your prepared pie crust as-is and bake as directed.
Pre-cooking the filling can break down the texture and causes extra moisture loss. Just mix and fill for the best results.
Baking tips for canned pie filling
To ensure the best results when baking with canned pie filling, follow these tips:
- Use fully chilled filling – Let the can sit in the fridge for an hour before using for optimum thickening.
- Give filling a good stir before pouring – This evenly distributes starch for better thickening.
- Scatter a few tablespoons of dry starch in bottom crust – Acts as extra insurance against boil overs.
- Cover crust edges with foil or a pie shield – Prevents over-browning while the filling sets.
- Bake on a sheet pan – Catches any filling bubbles that may boil over.
Storing and freezing extra filling
For leftover canned filling, refrigerate in an airtight container up to 5 days. The filling can also be frozen for 4-6 months.
To freeze, pack into freezer bags or containers leaving 1⁄2 inch headspace. Thaw overnight in fridge before using.
Conclusion
Canned pie fillings are designed to be ready to use right from the can. No extra thickeners, sugar, binders, or liquid are necessary. The filling has the ideal texture and flavor balance straight from the manufacturer.
Small tweaks like spices or an extra thickener can be made for personal preferences. But the fillings are crafted to be baking-ready on their own. Just pour into your favorite pie crust and bake for effortless pies and tarts any time.