What’s the secret to having delicious homemade apple pie on hand at all times? Your freezer, of course! We’ll give you the best tips and tricks for making any occasion easier. We break down all the steps so you know how to freeze apple pie and how to bake a frozen apple pie, so you can get back to family time.
Provided by: SmallRecipe.com
Total time: 1 hours 40 minutes
Prep time: 25 minutes
Yield: 8
Ingredients:
| 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box |
| 6 cups thinly sliced, peeled apples (6 medium) |
| 3/4 cup sugar |
| 3 tablespoons all-purpose flour |
| 3/4 teaspoon ground cinnamon |
| 1/4 teaspoon salt |
| 1/8 teaspoon ground nutmeg |
| 1 tablespoon lemon juice |
Steps:
- Place 1 pie crust in 9-inch disposable foil or metal pie plate (do not use glass). Press crust firmly against side and bottom of pie plate.
- In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate.
- Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute.
- Tightly wrap unbaked pie in 3 layers of plastic wrap, making sure all sides of pie are completely sealed and unexposed.
- Next, place pie in gallon-size freezer plastic bag; label with the following information: Apple Pie and expiration date of pie which is 2 months after pie is frozen. Place pie in freezer; pull out when ready to bake.
- When ready to bake pie, heat oven to 450°F. When oven is preheated, remove frozen pie from freezer; cut a few slits in top crust and place in oven. Do not thaw pie because no one wants a soggy pie.
- Bake 25 minutes. Reduce oven temperature to 375°F; bake 40 to 50 minutes longer or until crust is golden brown and apples are hot and soft when pricked with a fork.
Nutrition Facts:
Calories 340 , Carbohydrate 56 g, Cholesterol 10 mg, Fat 2 1/2 , Fiber 1 g, Protein 1 g, Saturated Fat 5 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 27 g, TransFat 0 g
This is a wonderful apple pie filling that you make in the fall when apples are in abundance. During the winter months, just pull a package of pie filling from the freezer, defrost, and pour into your favorite pie crust. This makes enough filling for 4 pies.
Total time: 1 hours
Prep time: 20 minutes
Cook time: 40 minutes
Yield: 4 pies, 32 serving(s)
Ingredients:
| 16 cups apples, peeled and thinly sliced |
| 4 tablespoons lemon juice |
| 4 cups white sugar |
| 1 cup cornstarch |
| 4 teaspoons ground cinnamon |
| 1 teaspoon ground nutmeg |
| 1 teaspoon salt |
| 8 cups water |
Steps:
- In a large bowl, toss apples with lemon juice and set aside.
- Pour water into a Dutch oven over medium heat. Combine sugar, cornstarch, cinnamon, salt and nutmeg. Add to water, stir well, and bring to a boil. Boil for 2 minutes, stirring constantly.
- Add apples and return to a boil. Reduce heat, cover and simmer until apples are tender, about 6 to 8 minutes. Cool for 30 minutes.
- Ladle into 4 freezer containers or gallon freezer bags, leaving 1/2 inch headspace. Cool at room temperature no longer than 1 1/2 hours.
- Seal and freeze. Can be stored for up to 12 months.
- You can also make pies right away.
Nutrition Facts:
Calories 146.1, Fat 0.1, Saturated Fat 0, Cholesterol 0, Sodium 75.8, Carbohydrate 37.7, Fiber 1.7, Sugar 31.5, Protein 0.2