Well I just had to try out the canned apple pie filling to see what it was like. I used a deep pie dish so I was able to use a whole liter jar of the canned pie filling in the one pie. When I emptied the jar into the pastry I was concerned about the amount of liquid and thought it was either likely to boil over in the oven or produce a very sloppy pie. I'm please to say that neither happened. I'm not quite sure where it all went but the finished product was a very normal Apple Pie and it didn't make a mess in the oven. All in all I'm very pleased and I certainly will make more of this in the future, maybe even later this fall. It sure takes a lot of the time consuming work out of making an apple pie, no peeling, cutting, seasoning etc.
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