Thanks for sticking with me as we enter day three of our freezer fill up. I’m not sure about the rest of you but I really enjoy my sweets. And no dinner is complete without a desert right? Who is in the mood for some freezer apple pies?
Today’s freezer apple pie recipe is from my wonderful friend Super Sarah. This lady has five beautiful children, another on the way and she still manages a farm with her husband and has an amazing garden. Thank you Super Sarah for this simple recipe!
Freezer Apple Pie Supplies
Here is what you will need:
For the crusts:
- 1 3/4 cups Crisco or 1 1/2 cups lard *I love using lard*
- 1/2 teaspoon salt
- 1 Tablespoon sugar
- 4 cups flour
- 1/2 cup cold water
- 1 Tablespoon vinegar
- 1 egg
For the filling:
- A variety of apples – amount depends on how thick you want your pies to be (for these smaller pans it is about 6-8 apples per set which is what I use for this recipe )
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 1 Tablespoon brown sugar (optional)
Alright, let’s get started on these pies!
Note: the crust recipe makes enough for at least two full sized pies top and bottom. This is not a single pie recipe.
Freezer Pie Crust Directions
First start your crust by mixing the flour, sugar, and salt in a large bowl.
Add the Crisco and use a pastry cutter in incorporate it until it is nice and crumbly.
In another bowl mix your water, egg and vinegar. Whisk them together well and add to the dry ingredients. Mix until well incorporated.
Separate into 4 equal pieces and wrap in plastic wrap. Place them in your refrigerator.
Pie Filling Directions
While that sits chilling, mix the sugars, and cinnamon in a bowl (I’m rebellious and used the same bowl).
Start peeling and chunking your apples and add them to the cinnamon/sugar mixture. Mix as you go to avoid browning.
Assembling the Freezer Pie Directions
Once you feel you have enough to fill your pie shell, take your pastry out of the fridge and put it in your pans. This is very forgiving pastry so I just pat it in since my roller and I have different ideas from time to time. Anybody else have a moody rolling pin?
Optional at this point, adding a handful of cornflakes to the bottom of your pan at this time. It helps to absorb some if the moisture and you cannot tell they are in there even after the pie is baked.
Fill the pie shells with your apple mixture. Normally you would have these heaping full, but my pans have lids that I want to use so I had to tame it down a bit. Feel free to fill as much as you wish.
Another optional thing I do is to add just a tad of butter on top of the apples. This is not necessary but who doesn’t like butter.
I really think that a bit of butter helps to enhance that homemade flavor that you are looking for in a pie.
Use the remaining pastry to cover your pies. Feel free to do a weave or create a complete top. It’s your choice, have fun with it.
Label them and freeze.
Baking Frozen Pies
To bake simple put in the oven at 350 degrees for an hour to an hour and a half.
Talk about a treat to have in your freezer. This recipe is so simple you cannot help but double it. In just a few hours my sister-in-law and I made eleven pies.
If you invest in an apple peeler and corer, like this one, it will make it go much faster and give you uniform slices.
Go use those beautiful apples and fill up your freezer.
Be sure to check out these great freezer chicken pot pies that you can add to your pre-made meals selection.