Today, I want to show you how to properly freeze an apple pie. Ok, not the whole pie really, just the filling. This is one of my all-time favorite ways to preserve fruit â€“ you don’t have to know how to can to do put ’em up this way and it’s the best when you’re jonesing for some summer fruit during the winter. Not only that, it’s great for entertaining! There’s nothing better than being half-way ready for dessert when you’re already making dinner for someone. Plus, who doesn’t love a good ol’ apple pie?
In today’s video, I’ll walk you through the quick and simple process. (It should be noted that the R & M Industries 5920 Apple Peeler/Corer/Slicer, my all-time favorite kitchen tool, is what really makes this process so simple. Gotta give credit where credit is due.) I got a 20 pound box of apples through a bulk buy and made a batch of apple sauce and four of these apple pie fillings. Because when it comes down to it, when I think about what I really like to eat, it’s pie over some jam any day!
Remember, make your pie filling according to whatever recipe you’re using. Freeze the filling in the pie dish you plan on using later when you want to bake the pie. When it’s that time, bake as directed in your recipe – no need to adjust the time by much. If anything, it may take 5 to 10 minutes longer, but I still look for the usual signs Â to let me know if my pie is done â€“ a golden crust and some bubbling juices.
Makes on generous 9 inch pie filling
6 large apples, cored, peeled and sliced
1 tablespoon lemon juice
1/4 cup brown sugar
1/4 cup white sugar
1/2 teaspoon cardamom
1/4 teaspoon ginger
1 1/2 tablespoons cornstarch or 2 tablespoons instant tapioca (thickeners optional)
Put the apple slices in a large bowl and toss with lemon juice. In another small bowl, mix together the sugar, spices and thickener. Add to the bowl of apple slices and toss to coat.
Speaking of pie…
My friend, Ashley, wrote a new book all about making pie throughout the seasons. I LOVE it! I’ve already made the coconut cream pie and the summerÂ ratatouille polenta pie â€“ twice! It’s totally creative, with a combination of sweet and savory pies. I can’t wait to cook with it all year! Check it out!