Freezer apple pies

Freezer Apple Pies a Fantastic Freezer Fill Up Recipe

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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)

eaten apple pie

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.

apple pie ingredients for crust

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.

apple pie crusts

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.

Apple Pie Mix

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.

Apple Pie with Butter

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.

Pies ready for the freezer

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.

Happy homesteading!

Be sure to check out these great freezer chicken pot pies that you can add to your pre-made meals selection.

29 Replies to “Freezer Apple Pies a Fantastic Freezer Fill Up Recipe”

    1. The vinegar helps to increase the acid content. This helps to keep the gluten strands from getting to long. The result is a flaky crust. I have done plenty without it and they turn out great too but I have noticed a lighter texture to these crusts. Not as dense.

  1. I discovered making freeze-ahead apple pies for Thanksgiving a few years back. It is great to put these together the weekend or two before the holiday, when things are not as hectic, and then just have to put them in the oven the night before (or morning of) Thanksgiving.

  2. I love the idea of using the pans with the lids. I always just wrap with foil before I freeze pies and sometimes they get a touch of freezer burn. The cornflakes tip is awesome. I will definitely be trying your recipe very soon.

    1. I’m so glad this was helpful to you. I used to do the foil on the tops as well and had the same trouble. I do sometimes add a layer of plastic wrap before the lids that come with the tin pans as an added layer of protection.

    1. Michelle, I’m so sorry I didn’t include that at the top with the recipe. I have corrected that now. Thank you for pointing it out. When adding the apples it really comes down to how thick you want your pies to be and the size of your pans. Thanks for noticing my mistake 🙂 Corrected for you.

  3. Those sound delicious! I will definitely have to try them. I love the idea of cornflakes on the bottom to absorb some of the moisture. What a great trick.

  4. So smart for this fall season coming up. I might try a variation of this! Thanks for posting! I feel like things never turn out right when i freeze!

    1. I was pleasantly surprised by this recipe too. My freezer corn recipe is one that never fails. If you have a chance to get extra sweet corn yet try that one. Our extended family demands we bring it to every family holiday.

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