How to Freeze and Bake an Apple Pie
- 1 box (2 count) refrigerated pie crusts, softened as directed on box
- 6 – 8 cups peeled, cored and sliced apples (I used a lot of apples)
- 1 tablespoon lemon juice
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 3 – 4 tablespoons all-purpose flour (depending on how many cups of apples used)
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/8 teaspoon ground nutmeg
Place 1 pie crust in a 9 or 10-inch disposable foil or metal pie plate (do not use glass). Press crust firmly against side and bottom of pie plate.
In a large bowl, gently mix filling ingredients and spoon in 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 plastic bag or wrap pie in aluminum foil; 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 degrees. When oven is preheated, remove pie from freezer; cut a few slits in top crust and place in oven. Do not thaw pie.
Bake 25 minutes. Reduce oven temperature to 375 degrees; bake 40 to 50 minutes longer or until crust is golden brown and apples are hot and soft when pricked with a fork.
“For a healthier spiritual life, exercise humility and care for others.”
Going to try this in the fall when we pick apples. In Jucicpa, Ca. Then I can bake for Thanksgiving and Church bake sale in the fall!
Thank you cousin Dixie!!
Thank you, Donna.