freeze apple pie????

[cherio]

How do you freeze apple pie? Is it as simple as making the pie and freezing it unbaked? Also how does the baking time vary? Thanks for the help.

Cheri

 

[videogal1]

Hi Cherie
If you have tried it already you've probably discovered that the crust doesn't fare too well if you're using a normal flour/shortening crust. When I tried it years ago I found that the crust freezes, but it turns to mush in the baking process. A friend gave me her mom's crust recipe, which was a little sturdier and it worked very well. It had whole wheat flour and cider vinegar in it....I have forgotten the rest. I'll dig it up for you if you like...The vinegar did not flavor the crust in any way. I think I made apple pies and peach pies and froze them. The peach pies actually turned out better because the freezing process turned the apples pretty mushy, not expected in a good apple pie but slightly mushier peaches didn't surprise anyone. I ended the discussion by calling them applesauce pies and peach pies.

 

[Tiggerkeeper]

I belong to a couple of freezer cooking boards and here is one of the favorites for fall.

Freezer Apple Pie Filling


18 cups sliced apples (peel apples) place in water with 3 T lemon juice to prevent browning. Drain before adding to mixture.

Bring to boil:
10 cups water
4 1/2 cups sugar
1 c cornstarch
2 tsp cinnamon
1 tsp salt
1/4 tsp nutmeg

After slicing apples bring remaining ingredients to a boil. Boil 2 minutes. Add apples and bring back to a boil. Boil 6 to 8 minutes.
Cool completely and divide into 1 quart containers (I use ziploc bags - place them in a measuring cup and turn the top down over the edge).

This makes the best apple pies. They remind me of Stouffer's escalloped apples. Makes enough for 5 pies.

Use a store frozen crust or make a fresh crust. Thaw apples before adding to crust in microwave.

 

[cherio]

Thanks for the help. I am really picky when it comes to my apple pie, so thanks for the "mushy apples" warning. I think I will try the freezer apple pie filling. Thanks again....

 

[arminnie]

I freeze pies all of the time. I like to make my own crust. It can kind of be a mess so I make several pies or shells at the same time.

My crust recipe is 2 1/4 c flour, 2/3 c shortening (stick is SO easy), 1 t salt, and approx 1/4 c cold water. I mix all but the water till just mixed in a food processor. Add the water and mix until it makes a ball. If it doesn't make a ball right away I add another table spoon of water.

My mother used to get 3 pie shells out of this but her tins were small and she rolled it out very thin. She got the manual version of this from a Crisco recipe almost 60 years ago.

A pastry cloth and sleeve for the rolling pin make things much easier. Just add some flour and no sticking.

I put a layer in the pie plate, add the filling of choice (pre-cooked but cooled to room temperature), top with crust and crimp and pierce. I usually put it in a large zip lock bag - maybe wrap that with freezer paper if it will be there for awhile.

I get rave reviews on my pies so I guess this works. I ususally have cherry, apple, and mince pies in the freezer plus a few empty shells for chocolate and lemon cream pies.

I put the pies in the oven frozen and usually rim the edge with foil or one of those ring toppers to keep it from getting too browned. It's done when the top is browned.

 

[Pat]

I used to do this all the time. I would have a bushel or so of apples and would put together the pies and wrap them in foil and stash raw in the freezer. When it came time to bake, I would stab the top crust with a fork a few times, sprinkle some sugar on it and bake at 425º for 15 minutes, then 350º for about an hour. They were wonderful.