We don’t need to use perfect apples in order to make an apple pie, so this is a great way to put your leftover, slightly bruised apples to good use. If I can get my hands on a bunch of apples at a reasonable price, I will usually make three or four apple pies and put them in the freezer. All I do, is put the pies together in foil pie plates and then store them in the freezer in freezer bags, UNBAKED. Whenever I want an apple pie, I pop one in the oven, right from the freezer and bake it. No one would ever guess that I didn’t just whip that pie up fresh. It usually takes about an hour and a half to bake from the frozen state.
Directions:
Yield: One 10″ pie
- Please watch Video for instructions on how to assemble the pie.
- Bake in a preheated 350° – 375°F oven for approximately 1 hour or until golden brown, bubbly and apples are tender.
Ingredients:
- 1 Pie Crust, double-crusted (recipe here)
- 8 to 12 Apples, depending on the size (Cortland, Macintosh, Spies or any other type of apple suited for baking)
- 1 and 1/4 cups of Sugar (White or Brown or a combination of both)
- 1/4 cup of All-purpose Flour
- 2 tsps of Cinnamon
- 2 tbsps of Butter or Margarine
- Egg Wash (1 large Egg, beaten together with 1 tbsp of Milk or Water)
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