HOW TO FREEZE AND BAKE AN APPLE PIE
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 Jocelyn Delk Adams
Categories Dessert
Time 1h40m
Yield 8
Number Of Ingredients 8
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, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 27 g, TransFat 0 g
FREEZER APPLE PIE
Provided by Food Network
Categories dessert
Time 3h15m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- To make the crust: In a mixer fitted with a paddle attachment, mix the 4 1/2 cups flour, salt, and sugar for 1 minute. Add the butter and mix just until it's a crumbly, sandy mixture. The pieces of butter should still be visable. In a small bowl, stir the water and vinegar together. With the mixer running at medium speed, drizzle in the water-vinegar mixture and mix just until a dough forms. Again, the bits of butter should be visable.
- Turn the dough out onto a work surface, divide the dough in half, and shape it into 2 round, flat disks. Wrap them separately in plastic wrap and refrigerate at least 30 minutes before using. When the time comes to roll out the dough, let the dough warm up for a few minutes at room temperature. Dust a work surface with just a few tablespoons of flour and keep some extra flour at hand. Sprinkle a little flour on top of the dough and start rolling outward from the center with quick, light strokes. Don't worry if the edges split a bit; concentrate on getting a good circle going from the center. Lift up and rotate the dough a quarter turn every minute or so to help ensure even rolling. If it gets sticky, sprinkle on a bit more flour, but don't do this more than 2 or 3 times; the dough will absorb too much flour. Instead, put it back in the refrigerator for 15 minutes to firm the butter up. Keep rolling until the circle is at least 2 inches larger than the pan.
- Set a 10-inch metal pie pan nearby. Transfer the crust to the pan by folding it gently in quarters, lift it up, position the center point on the center of the pan, and unfold it into the pan. Make sure that the dough is allowed to settle completely into the pan. Don't stretch and press the dough into the corners; stretched dough will likely shrink back when you bake it. Instead, lift the edges of the crust to let it settle down into the corners. If the dough tears a bit, don't be concerned; it's easily repaired. Using scissors or a sharp knife, trim the dough to within 3/4-inch of the rim. Use any extra scraps to patch the crust, pressing with your fingers (wet them if necessary) or set aside. Leave the edges of the bottom crust hanging over the rim. Roll out the second piece of dough into a circle about 12 inches in diameter. Line a sheet pan with parchment or waxed paper. Roll the dough up onto the rolling pin, then unroll it onto the sheet pan. Chill the finished crust or crusts for 20 to 30 minutes before filling the pie.
- To make the filling: Add sugar to a saucepan over medium high heat. Bring sugar to a boil and cook until caramelized, sugar will be a light amber color. Carefully add the butter, spices and apples. Cook for about 5 minutes, until almost tender. Off the heat add the Southern Comfort and flambe the mixture, cooking for an additional 1 to 2 minutes. Drain the mixture. Reserve the juice (it can be frozen) for a sauce for the pie. Toss the apples with the cornstarch and spread them out on a sheet pan to cool.
- Fill the pie with the cooled apples then rest the top crust on top, trim the top and bottom flush to the pan. Pinch the edges together, turning them under all the way around. Then press the thumb and forefinger of one hand together. Use them to gently push the thick dough rim outward, while pushing inward with the forefinger of the other hand, so that they intersect in a "V" with the dough in between. Repeat all around the rim to make a wavy edge. Snip a "X" shape vent in the top center of the pie using scissors or a sharp paring knife. Wrap the pie in plastic wrap and freeze until ready to bake and serve.
- Preheat the oven to 425 degrees F.
- Before baking the frozen pie, brush the surface of the piecrust with cream and sprinkle with sugar. Bake for 10 minutes then turn the oven down to 375 degrees F and bake until light golden brown, about 1 hour.
APPLE PIE FILLING - CANNED OR YOU CAN FREEZE IT!
This is such a handy recipe to have during apple season! This filling is AMAZING! Just can a bunch of apple pie filling and those apple pies for Thanksgiving and Chrstmas will take you no time at all. Just make a crust and bake! It also works great for cobbler, or just heated up with some vanilla ice cream. Just a note: If you are baking an apple pie with this canned pie filling, bake it at 425 degrees for 15 minutes, reduce heat to 325 degrees and bake for another 40 minutes. The apples are already cooked.
Provided by Sarah in New York
Categories Low Protein
Time 50m
Yield 6 quarts, 6 serving(s)
Number Of Ingredients 9
Steps:
- Steralize 6 quart jars if canning by washing them with soap and water and putting them in the oven at 215 degrees for a minimun of 15 minutes. They can stay in the oven until you are ready to take them out.
- Peel, core and slice apples. (Leave slices about 1/2 inch thick).
- Combine sugar, cinnamon, nutmeg, cornstarch and salt in large pot.
- Add water and cook on high heat, stirring frequently at first and then constantly until it boils. Let it boil for about a minute, at this point it should be nice and thick.
- Stir in lemon juice and food coloring.
- Pack apples in hot jars and fill jars with sauce just to the bottom rung of the mouth of the jar. I use a wooden spoon to push the apples down. DO NOT FILL THEM ANY HIGHER! THEY WILL EXPLODE!
- Yes, it happened to me! :(.
- Process jars in hot water bath for 20 minutes or freeze however you want to.
FREEZER APPLE PIE FILLING - OAMC
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.
Provided by KelBel
Categories Pie
Time 1h
Yield 4 pies, 32 serving(s)
Number Of Ingredients 8
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.
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FREEZER APPLE PIE FILLING! (4-5 PIES) - SPEND WITH PENNIES
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- Peel and slice apples fairly thick (about 8 slices per apple.) Toss apple slices with lemon juice & zest, and set aside.
- In a large pot, combine both sugars, corn starch, cinnamon, salt, nutmeg, and water. Bring to a boil while whisking over medium-high heat and let boil 2 minutes until thick and bubbly. Stir in apple slices and cover.
- Reduce heat to low and let simmer 10 minutes or until apples begin to soften. They do not need to be completely cooked! Remove from heat and cover. Let cool about 30-40 minutes, checking periodically. Your apples should be soft but not mushy.
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