How to Freeze and Bake an Apple Pie

  • Prep 25 min
  • Total 1 hr 40 min
  • Ingredients 8
  • Servings 8



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


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


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  • 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.

Nutritional Information

Nutrition Information

No nutrition information available for this recipe

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