1. Prepare your favorite fruit pie according to the recipe, but skip making the pie crust.
(Tip: Drop your apples into a container of water with a couple tablespoons of lemon juice as you peel and slice them. The citric acid in the lemon juice will prevent browning.)
Stacy's Apple Pie
2/3 c sugar
1/3 c brown sugar
2 T flour (more if your apples are very juicy)
1 ½ t cinnemon
¼ t nutmeg
¼ t salt
6 c apples (peeled & sliced)
2 T butter (optional)
2 9” pie crusts
Preheat oven to 400F. Combine sugars, flour, spices and apples. Pour filling into pastry lined pie plate. Dot with butter. Adjust crust, seal and vent. Bake 45 minutes or until crust browns and filling begins to bubble. If necessary, cover edges with aluminum foil during last 15 minutes to prevent over-browning. Cool pie to allow filling to thicken before slicing and serving.
2. Cut 2 pieces of plastic cling wrap that are twice as long as your pie plate is wide and lay them over the plate in a criss cross pattern.
3. Pour your pie filling into the plate as you would if you were going to bake the pie (but without the crust).
4. Wrap one 'leg' of the cling wrap at a time over the pie filling being sure that the filling is completely covered when you are done.
5. Label the pie so that you know what pie plate you used and place your pie into the freezer for 24 hours.
6. Remove the pie plate, place pie in a gallon freezer bag (if it fits) and return the filling to the freezer until you need it.
Multiple pies are easily stacked without damage to the pie! :)
When you are ready to use your filling, remove it from the freezer, place a crust in your plate and place the frozen filling into the crust and cover with the second crust (if applicable). It is a good idea to let it sit for about 30 min to defrost just a little and then bake as directed in your recipe.
Easy as pie! ;D (Ha! Ha!)
Happy Preserving and Cooking! :)
Little House On The Prairie Living: Old Fashion Recipe Exchange