It is possible, I had a batch of cider do that with a champagne yeast. It fermented a little warm, 78ish most of the time. It hit fg after 5 days. Applejuice is nutrient rich, and I had yeast energizer and nutrient in the batch too. I would suspect the pie filling gave you a huge nutrient influx, hence the faster yeast development. A warmish temp would have helped things along too.
The problem I had with the cider batch was it tasted very "hot" lots of apparent alcohol. It needed a little more time to condition then cider usually does, but other then that it was fine.
EDIT: I misremembered, it was distillers yeast. Here are some of my notes from that batch. It was a little while before I was able to take a gravity reading after the cider appeared to be done. The apparent alcohol didn't alter during that period, though it is possible there was a bit more fermentation taking place.
Originally Posted by My Notes
08-26-12 1:00 am: Starter created. OG=1.110. Pitch, 1 tbs yeast nutrient. 10 grams distillers yeast. Base is same applejuice as for batch, great value unsweetened 100% juice. Added sugar until gravity reached. Overshot a little. Desired OG=1.100. Volume is just under 2 quarts. Split into 2 bottles to keep it from foaming over. Will be intermittently shaking.
08-26-12 11:40 pm: Batch mixed OG=1.098. Pitched full batch with starter. Boiled 1 tbs cinamon and 1 tsp cloves in tea bag for 10 minutes in some juice. Tea bag sprung a leak. About 1/2 of the spices ended up in the juice. Added to cider anyway. 11 1/2 quarts applejuice brand mentioned above. 4 lbs sugar. With starter comes out about 14 quarts or 3 1/2 gallons total volume. About a total of 1 quart of liquid was removed from the starter and the main juice. So total juice volume used is 13 quarts. The sugar made up the additional volume. 3 1/2 tsp's yeast nutrient as directed on package.
08-27-12 2:00 pm: The wort is going crazy. Airlock is bubbling 7-8 times a second. This should be interesting.
08-31-12 10:30 pm: The cider appears to be done. My hydrometer is broken so I'm not certain it is. It is very dry. No detectable sugar at all. It's actually to dry. It no longer tastes anything like apples. Just the underlying bitterness that you always get in apples, yeast, and alcohol. I can not detect the spices at all. Possibly they are being masked by the yeast flavor as the solution hasn't settle out yet.
09-02-12 2:00 am: Moved to secondary and degassed until shaking no longer increased bottle pressure. removed 2 quarts to smaller bottle in freezer about 4 hours ago. Poured off the accidental apple jack from this bottle. still tastes a lot like yeast. Can't tell alcohol content, to drunk right now.
09-04-12 9:40 pm: Got refractometer. Refrigerated cider shows 9 brix. Cider in secondary is 9 brix. Fermenation is definately done.
09-07-12 10:00 pm: Got new hydrometer today. FG is 0.98 ABV is therefore 16%. Mixture has more or less cleared in secondary. Added pectin enzyme at ratio from package.
The second gravity reading is not an error or missing a digit, I checked it 3 times.