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| You can freeze your favorite pie recipe. (I would avoid custard or sour cream types)
Here is my favorite
Roll 1/2 of pie crust and line pie pan. Toss together apples, sugar, flour, and spice. Put into pie dough. dot with butter. Roll remaining pie dough and cut a few slits to allow steam to escape. Place atop apples. Flute edge to seal. Cover with a circle of wax paper then wrap with heavy duty 18" foil. Freeze.
Repeat till bushel of apples are gone and freezer is friendly! Best apple varieties for pies are: Golden Del., Granny Sm., Gala, Winesap, Johnathans, or a combination. |
Follow-Up Postings:
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| Hmmmmmmmmmm we must have the same cookbook because that filling sounds just like mine. Having a couple of frozen pies in the freezer is wonderful...... |
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- Posted by Michelle_MO (My Page) on Wed, Sep 19, 01 at 15:45
| I've never been a pie maker myself (can't get the hang of the crust!) but one cookbook I have recommends not actually making the whole pie and freezing. It says to make the filling (apple, cherry, peach, whatever), then put it in a foil-lined or saran-wrap-lined pie plate until frozen through. Remove the frozen pie-shaped filling from the pie plate and keep wrapped in foil or a ziploc until ready to use. Then make the pie crust fresh and plop in the frozen filling and bake at 375 for 1 hr to 1 hr 15 min. Like I said - I'm no pie baker, but I guess if you find doing both crust and filling together results in a soggy crust or something, this is one alternative you could try. |
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- Posted by Andrella(butterflykisses@flor.com) onFri, Sep 21, 01 at 12:10
| In the fall, I generally peel, core and slice apples, then microwave until just tender. Put in freezer bags and freeze. They're a multi-use ingredient that way--I use them for my holiday pies, for scalloped apples, for apple muffins, breads and pancakes. Usually 2 large baskets does us for the next year. |
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