Wednesday, November 21, 2012

Apple Pies for the Freezer

I told you a couple weeks ago how my family had this little apple pie-making party. It's something that started a long time ago, my mom remembers doing the same thing with her mom. In the fall we get apples from either an apple orchard or like I've been doing the past two years, from our local farmer's market (we have an orchard that travels a good hour or more to sell at the market).

We like to get an early start on our Thanksgiving day preparations, by having some apple pies all ready to be baked in our freezers, it helps ease some of that stress. Everyone gets involved, even our 5-year-old daughter got to help with the apple peeling and crimping of the pie crust this year.

After 3 hours of making pies we were ready to call it quits, even though I still have 2 bags of apples to use up. I think tonight will be a good night to finish these up, I'm thinking caramel apple pies this time around. Yum! For now my freezer is stocked with a few extra pies to last throughout the holiday season and winter. I joked and told my friends to not be surprised when I start showing up to their doors with fresh baked apple pie. Pie and cookies for Christmas maybe? I think so!

Apple Pie

For the crust:
2 1/2 c flour
1/2 c Crisco
1 stick cold butter, cut into cubes
Dash of salt
Ice cold water, use little by little but I usually end up using close to 1/2 cup

6-8 apples (we used a combo of Granny Smith and Regents) *If you use disposable tins like we did you might not need as many apples. I found 4-5 good sized ones were all I could fit
1/2 c sugar
1/2 tsp nutmeg
1 tsp cinnamon * I really just estimate on the spices, you add how much ever you like

For the pie crust, mix flour, Crisco, butter and salt in a large bowl. Using a pastry cutter you want to cut the butter and shortening into the flour until it's crumbly. Start adding ice water in small amounts, using the pastry cutter or even your hands, mix everything together just until moist and the dough forms. Divide dough into 2 separate balls and set aside.

Peel, core and slice apples thin or just chop them. Add them into a bowl of water with just a splash of lemon juice to prevent from browning (Sprite or 7-UP works well too). When you're done with the apples, lightly flour your work surface to roll out pie dough. When dough is rolled out, transfer to a pie plate. Drain apples and add to pie plate, sprinkle sugar, cinnamon and nutmeg on top. *Add a tablespoon of butter on top if desired, cut into small cubes. Top with last crust, trim off extra dough and crimp edges. Cut a couple slits on top. Brush with egg wash and sprinkle with additional sugar if desired.

Bake at 400 degrees until juices are bubbly and crust is golden brown, 45 mins. I noticed with these disposable pans I only need to bake for about 30-35 mins. Makes 1 pie.

*If freezing, place pie in freezer before baking. You won't need to put the egg wash on until ready to bake. Thaw pie in fridge overnight before baking.


  1. Hi Steph, delicious apple pie. Your pastry look very good, thanks for sharing the recipe and tip on how to freeze the apple pie.

    Happy thanksgiving day. Have a lovely week ahead,regards.


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