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.

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