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How to Freeze and Bake an Apple Pie

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  • 25 min prep time
  • 1 hr 40 min total time
  • 8 ingredients
  • 8 servings
  • Pinterest
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What's the secret to always having delicious homemade apple pie on hand? Your freezer, of course!

Jocelyn Delk Adams Jocelyn Delk Adams
October 31, 2013

Ingredients

Crust

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box

Filling

6
cups thinly sliced, peeled apples (6 medium)
3/4
cup sugar
3
tablespoons all-purpose flour
3/4
teaspoon ground cinnamon
1/4
teaspoon salt
1/8
teaspoon ground nutmeg
1
tablespoon lemon juice

Steps

  • 1 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.
  • 2 In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate.
  • 3 Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute.
  • 4 Tightly wrap unbaked pie in 3 layers of plastic wrap, making sure all sides of pie are completely sealed and unexposed.
  • 5 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.
  • 6 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.
  • 7 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.
  • 1 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.
  • 2 In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate.
  • 3 Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute.
  • 4 Tightly wrap unbaked pie in 3 layers of plastic wrap, making sure all sides of pie are completely sealed and unexposed.
  • 5 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.
  • 6 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.
  • 7 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.

Expert Tips

If you’re forgetful like I am, add the baking instructions to your pie when you place it in the freezer.

Add a cookie sheet under the pie when it bakes to pick up any juice spills.

If your crust begins to brown a bit too much, just cover the top with foil after it has set and continue to bake until the apples are done.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
224.0
% Daily Value
Total Fat
6.2g
10%
Saturated Fat
2.5g
13%
Cholesterol
5mg
2%
Sodium
203.0mg
8%
Total Carbohydrate
43.8g
15%
Dietary Fiber
1.3g
5%
Sugars
27.1g
Protein
0.5g
% Daily Value*:
Vitamin C
6.60%
7%
Calcium
0.70%
1%
Iron
1.30%
1%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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