As the holidays approach, I get busier and busier. One thing I never want to skimp on is the quality of my holiday desserts. With so many dishes to prepare on Thanksgiving and Christmas, dessert can sometimes take a back seat. Wouldn't it be so great if you could prepare your favorite apple pie ahead of time at your convenience, and then pop it in the oven right when you need it?
This tutorial will teach you the perfect way to freeze an unbaked pie so you’ll have one available in a pinch, whether it’s for a hectic holiday feast or a spur of the moment visit from a loved one. The best part of the entire process is that it’s totally painless and "easy as pie.”
To get started, place one pie crust in a disposable or metal pie plate (don’t use glass). Press firmly against the side and bottom.
In a large bowl, gently mix the filling ingredients (sliced apples, cinnamon, sugar, salt, lemon juice, flour and nutmeg); spoon into crust-lined pie plate.
Then top with the second crust. Wrap excess top crust under bottom crust edge, pressing the edges together to seal; flute.
Tightly wrap your unbaked pie in three layers of plastic wrap, making sure that all sides of the pie are completely sealed and unexposed.
Next, place your pie in a gallon-size freezer plastic bag and label it with the following information: Apple Pie and expiration date of pie, which is two months after pie is frozen. Place pie in the freezer.
When you’re ready to bake the pie, heat the oven to 450°F. When the oven is preheated, remove your frozen pie from the freezer; cut a few slits in the top crust and place it in oven. Do not thaw the pie. No one wants a soggy pie.
Bake the pie for 25 minutes, then lower the temperature to 375°F. Continue to bake for an additional 40-50 minutes or until the crust is golden brown and the apples inside are hot and soft when pricked with a fork.