Canned pie fillings are a convenient shortcut for making homemade pies. They come pre-made with fruit, sugar, and thickeners – all you have to do is pour them into a pie crust and bake. But some recipes call for cooking canned pie fillings before baking. So does canned pie filling really need to be cooked first, or can you use it straight from the can?
Quick Answer
Most canned pie fillings do not need to be pre-cooked before baking. The fruits and thickeners in canned pie fillings are already cooked and processed to create a ready-to-use consistency. However, cooking canned pie filling before baking can intensify flavors, thicken the filling, and create a more homemade taste.
Do You Have to Cook Canned Pie Filling Before Baking?
Canned pie fillings from brands like Lucky Leaf, Comstock, and Crosby’s are designed to be bake-stable right out of the can. The fruits are pre-cooked, usually by boiling, steaming, or baking, until soft and tenderized. Thickeners like cornstarch, tapioca starch, or flour are added and pre-cooked to create the desired viscosity. Additional sugar is also added for enhanced flavor and sweetness.
The canning process further softens the fruit and activates the starches and thickeners. This means the filling is shelf-stable and ready for baking upon opening the can. So cooking canned pie filling before baking is not required from a food safety standpoint.
However, some bakers still recommend cooking canned pie fillings briefly before use. There are a couple reasons for this:
Intensify Flavors
Heating canned pie filling allows flavors to fully develop. Fruit flavors become more vibrant and concentrated. Spices added to the filling bloom upon heating. And caramel or brown sugar notes become more pronounced.
Even 5-10 minutes of cooking on the stovetop can improve the filling’s overall taste. This is especially helpful if the filling tastes too plain straight from the can.
Thicken the Filling
Cooking canned pie filling briefly evaporates some of the filling’s moisture content. This reduces runniness and makes the filling thicker and more viscous. Pie fillings should coat the back of a spoon and slowly drip off. A short cooking time helps achieve this texture if the filling seems thin.
Achieve a More Homemade Taste
Due to large-scale production and canning methods, canned pie fillings often taste more generic than homemade. Pre-cooking the filling allows you to better control the texture and flavor. You can add spices, extracts, zest, or other mix-ins during cooking to make it taste less mass-produced.
How to Cook Canned Pie Filling
If you want to cook canned pie filling before baking, here are a few tips:
Stovetop Method
– Pour the entire can of filling into a saucepan. Add any extra flavorings or spices you want.
– Cook over medium heat, stirring frequently, until bubbly. Let bubble for 3-5 minutes to thicken.
– Remove from heat and let cool before using. The filling will thicken more as it cools.
Microwave Method
– Pour the filling into a microwave-safe bowl. Add any extra ingredients.
– Microwave in 30 second intervals, stirring between each, until hot and bubbling.
– Let sit for 1-2 minutes to thicken slightly before using.
Slow Cooker Method
– Pour the filling into a small slow cooker. Add any additional flavors.
– Cook on high, uncovered, for 20-30 minutes until hot and bubbling.
– Remove the lid and cook 10 minutes more to reduce moisture.
– Cool slightly before using in your pie.
Tips
– Don’t overcook the filling, as this can make it too thick. 5-10 minutes is usually sufficient.
– Let the filling cool and thicken off heat before using. This prevents a runny pie.
– If the filling seems too thick after cooking, thin it with water, juice, or other liquid as needed.
When Should You Avoid Cooking Canned Pie Filling?
While cooking canned pie filling can improve flavor and texture, there are a few instances when you’ll want to skip this step:
Using a Pre-Baked Pie Crust
If your pie calls for a pre-baked pie crust, avoid cooking the canned filling. The additional baking time of the pre-baked crust is enough to set the filling. Pre-cooking may make the filling too thick and sticky.
Moist Crusts or Crustless Pies
Pies with moist ingredients like chocolate cookie or graham cracker crusts should only use uncooked pie filling. The moisture content prevents over-baking. Cooking the filling first may make these pies too dry.
Cream or Custard-Based Pies
For cream, custard, or meringue pies, don’t cook canned fruit pie fillings. These delicate fillings can’t withstand long baking times. Cooked fruit filling will also make the pie too dense or wet.
Fruit Juice-Enhanced Fillings
Some canned pie fillings are mixed with fruit juices for added moisture. Cooking these will evaporate the liquid, leaving you with a thicker, drier filling. Check the ingredients first before cooking.
Storing Cooked Canned Pie Filling
If you don’t use all of the cooked pie filling right away, here are some storage tips:
– Let the filling cool completely before storing. Transfer to an airtight container.
– Refrigerate for 3-4 days. The cooked filling will last slightly less time than uncooked.
– Label the container with the date. Use the cooked filling within a few days for best quality.
– Do not freeze cooked pie filling. The texture will degrade upon thawing.
– Discard any filling that smells off or develops mold. Cooked fillings spoil faster.
Frequently Asked Questions
Is it safe to eat canned pie filling without cooking?
Yes, canned pie filling is safe to eat straight from the can without cooking due to the commercial canning process. The filling is pre-cooked and shelf-stable. Always inspect cans for damage before use.
What’s the difference between canned pie filling and canned pie fruit?
Canned pie fruit is just packaged raw fruit in syrup or juice. Pie filling has added thickeners and is pre-cooked so it’s ready to use in pies. Fruit may need cooking, draining, and mixing with thickeners before baking.
What thickeners are used in canned pie fillings?
Common thickeners in canned pie fillings include cornstarch, tapioca, flour, and ClearJel. These starches help create the right consistency for slicing and holding pie shape.
Can you use a canned pie filling for another baking purpose?
Yes, canned pie fillings can be used to make cobblers, crisps, muffins, thumbprint cookies, and more. You can cook them as-is or add spices and other ingredients.
How do you make a canned pie filling taste homemade?
Pre-cooking canned filling allows customization of flavors. Try adding spices, zest, extracts, butter, or brown sugar. Adjusting the thickness also gives a less commercial texture.
The Bottom Line
Canned pie fillings provide a quick and easy way to make pies, but cooking them beforehand can maximize flavor and texture for a homemade taste. Just be mindful of moisture contents when deciding whether or not to pre-cook store-bought fillings before baking your pie.
| Pie Filling Type | Cook Before Baking? |
|---|---|
| Standard canned pie filling | Optional – can intensify flavor |
| Pre-baked pie crust | No – avoid over-baking |
| Moist crust or crustless pie | No – prevents drying out |
| Cream, custard, or meringue pie | No – too delicate |
| Fruit juice-enhanced filling | No – prevents thickening |