Best Apple Pies Made To Freeze Recipes

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APPLE PIES MADE TO FREEZE



Apple Pies Made to Freeze image

Every apple season I make 12 pies and put them in the freezer so we can eat an apple pie every month for the whole year. This is the recipe I use that freezes and reheats the best. I've found that the tapioca as a thickener freezes well but flour thickened pies don't freeze and reheat very good. Sometimes I use cheap pie tins and just freeze the pies in those. Other times I freeze them in my glass pie plates and then pop them out and stack the frozen pie disks in the freezer. Whatever works best for you.

Provided by Grace4Gayle

Categories     Pie

Time 1h30m

Yield 1 pie, 8-10 serving(s)

Number Of Ingredients 6

6 -8 cups sliced apples
2 tablespoons minute tapioca
3/4 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon butter

Steps:

  • Mix fruit, tapioca, sugar, and spices in bowl and let stand for 15 minutes.
  • Line 9 inch pie plate with plastic wrap and then lay your bottom crust on top. (if you're using flexible tins or foil pans you can skip this step. This is just so you can pull your pie out of the glass plate. The pies pop right out of the flexible tins.).
  • Fill with fruit mixture.
  • Dot with butter.
  • Cover with top crust.
  • Seal and flute edge.
  • Place unbaked pie in freezer until it's frozen.
  • Turn upside down and pop out your frozen pie disk.
  • Store in a resealable gallon freezer bag or a combination of plastic wrap and tinfoil.
  • When ready to bake, unwrap, put back into pie pan, cut vents, and place frozen pie in oven that's been preheated to 375.
  • Bake for 10-15 minutes while checking for browning.
  • Lower the heat to 325 and bake until done. (Usually an hour to hour and a half).

FREEZER APPLE PIE



Freezer Apple Pie image

Provided by Food Network

Categories     dessert

Time 3h15m

Yield 8 to 10 servings

Number Of Ingredients 16

4 1/2 cups sifted all-purpose flour, plus extra for rolling
2 teaspoons salt
2 teaspoons sugar
12 ounces (3 sticks) cold unsalted butter, cut into pieces
1/2 cup ice water (strain out the ice just before using)
2 teaspoons red wine vinegar
1/2 cup sugar
4 tablespoons butter
1/8 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
8 Granny Smith apples, peeled, cored, and thickly sliced
1/4 cup Southern Comfort
1 1/2 tablespoons cornstarch
1 tablespoon heavy cream
1 tablespoon sugar

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!



Apple Pie Filling - Canned or You Can Freeze It! image

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

6 lbs apples (tart work best)
4 1/2 cups sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup cornstarch
1 teaspoon salt
10 cups water
3 tablespoons lemon juice
3 drops yellow food coloring

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.

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Apple pie is one of the most popular pies around the world. It's a classic dessert that everyone enjoys, especially during the holidays. However, making an apple pie from scratch takes time and effort. That's why many people prefer to make apple pies to freeze ahead of time. This way, they can have a homemade apple pie whenever they want without having to bake it from scratch every time. In this article, we'll take a closer look at apple pies made to freeze recipes and why they're so popular.

What are apple pies made to freeze recipes?

Apple pies made to freeze recipes are recipes designed to make apple pies that can be frozen for later use. The recipe typically includes making pie crusts from scratch, filling them with apple pie filling, and then freezing the unbaked pies. The filling can be made with fresh apples or canned apple pie filling, and spices such as cinnamon, nutmeg, and cloves can be added for flavor.

Advantages of making apple pies to freeze

One of the main advantages of making apple pies to freeze is that they can be made ahead of time. This means that you can prepare them when you have time, and then have a homemade apple pie ready to bake whenever you want. They're also perfect for entertaining guests or bringing to a potluck dinner. Furthermore, making apple pies to freeze can save you time and effort in the long run, as you won't have to bake a pie from scratch every time you want to enjoy it.

How to make apple pies to freeze

Making apple pies to freeze is relatively simple. Here are the basic steps:
Step 1: Make the pie crust
To make the pie crust, you'll need flour, butter, salt, sugar, and ice water. Mix the dry ingredients together, and then cut the butter into small pieces and mix it into the dry ingredients until the mixture is crumbly. Then, add the ice water one tablespoon at a time, mixing until the dough forms into a ball. Divide the dough in half, flatten each half into a disc, and wrap them in plastic wrap. Chill the dough in the fridge for at least 30 minutes.
Step 2: Make the apple pie filling
To make the apple pie filling, you'll need apples, sugar, flour, cinnamon, nutmeg, and cloves. Peel and slice the apples, and then mix them with the sugar, flour, and spices until the apples are coated.
Step 3: Assemble the pies
Roll out one of the pie crusts and place it in a pie dish. Fill the dough with the apple pie filling, and then roll out the second pie crust and place it on top. Trim any excess dough from the edges and crimp the edges with a fork or your fingers. Cut a few slits in the top of the pie crust to allow steam to escape.
Step 4: Freeze the pies
Once the pies are assembled, cover them tightly with plastic wrap and then aluminum foil. Label the pies with the date and baking instructions, and then freeze them for up to three months.

Baking apple pies from frozen

To bake an apple pie that has been frozen, preheat your oven to 375°F (190°C). Remove the pie from the freezer and remove the plastic wrap and aluminum foil. Place the pie on a baking sheet and bake for 45-50 minutes or until the crust is golden brown and the filling is bubbling.

Conclusion

Apple pies made to freeze recipes are a great way to have a homemade apple pie anytime you want without the effort of making a pie from scratch. They're perfect for entertaining guests, holidays, or as a quick dessert. With a little time and effort, you can make an apple pie to freeze that's just as delicious as a freshly baked one.
Apple pies are a much-loved dessert that can be enjoyed at any time of the year. The delicious and tangy taste of apples combines perfectly with a flaky crust and a hint of cinnamon to create an irresistible dessert. One of the best things about apple pies is that they can be made in advance and frozen for later use. This means that you can enjoy your favorite dessert at any time, without the hassle of preparing it from scratch every time. In this article, we will share some valuable tips for making perfect apple pies that can be frozen for later use.

Choose the Right Apples

The key to making a delicious apple pie is to choose the right type of apples. Not all apples are equal, and some are better suited for pies than others. For the best results, choose apples that are tart and firm. Some of the best apples for pies are Granny Smith, Honeycrisp, Braeburn, and Rome. These apples hold up well during baking and retain their shape and texture.

Use a Good Pie Crust Recipe

The pie crust is just as important as the filling, so make sure you use a good recipe. You can either make your own crust from scratch, or you can use a store-bought crust. If you choose to make your own crust, use a recipe that has been tried and tested. It should be easy to work with and produce a flaky and buttery crust.

Precook the Apples

Precooking the apples is a great way to ensure that they are evenly cooked and retain their shape. To precook the apples, peel and slice them, and then sauté them with butter, sugar, and spices until they are slightly softened. Allow the mixture to cool before adding it to the pie crust. This will help prevent the pie from becoming soggy.

Don't Overfill the Pie

When making apple pies, it can be tempting to overfill the pie with as many apples as possible. However, this can cause the pie to overflow during baking and create a mess. It can also make it difficult to cut and serve the pie. A good rule of thumb is to fill the pie until it is about three-quarters full. This will leave enough room for the filling to expand during baking without overflowing.

Use an Egg Wash

An egg wash is a great way to give your apple pie a golden and shiny crust. To make an egg wash, whisk together an egg and a tablespoon of water. Brush the mixture over the top of the pie crust before baking. This will give the crust a beautiful shine and help it brown evenly.

Cool Completely Before Freezing

Before freezing your apple pie, it is important to let it cool completely. If you freeze the pie while it is still warm, it can create condensation inside the packaging and make the pie soggy. To prevent this, let the pie cool to room temperature before wrapping it tightly in plastic wrap or aluminum foil.

Label and Date the Pie

When freezing apple pies, it is important to label and date them. This will help you keep track of how long the pies have been in the freezer and avoid throwing away any expired pies. Write the date and type of pie on the packaging using a permanent marker.

Use Freezer-Safe Containers

When freezing apple pies, use freezer-safe containers to prevent freezer burn and protect the pie from damage. You can use either plastic containers or aluminum pans with lids. Make sure the containers are airtight and leave enough room for the pie to expand during freezing.

Thaw the Pie Properly Before Baking

When you are ready to bake your frozen apple pie, it is important to thaw it properly. Thaw the pie in the refrigerator for at least 24 hours before baking. This will ensure that the pie cooks evenly and doesn't become soggy. Never thaw a frozen pie on the countertop at room temperature, as this can create a breeding ground for bacteria.

Bake at the Right Temperature

When baking apple pies, it is important to bake them at the right temperature. Most apple pie recipes call for baking the pie at 375°F for about an hour. However, every oven is different, so it is a good idea to check the pie frequently to ensure it is not overcooked or undercooked.

Conclusion

Apple pies made to freeze are a convenient and delicious way to enjoy this classic dessert anytime you want. By following these valuable tips, you can create a perfect apple pie that can be frozen and enjoyed later. Remember to choose the right apples, use a good pie crust recipe, precook the apples, don't overfill the pie, use an egg wash, cool completely before freezing, label and date the pie, use freezer-safe containers, thaw the pie properly before baking, and bake at the right temperature. With these tips, you can create a perfect apple pie every time.

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