Freezing Apples For Pies
We have two apple trees nearby that are literally loaded with apples this year. Last night I made a pie to see if these apples are ripe and ready for picking, and they are… so now I guess it’s time to start freezing apples for fresh-baked pies for the months ahead! I use a really easy method… I just line a pie plate with aluminum foil, layer in the apples, sugar, and spices, and freeze. Decide beforehand, though, what pie plate you plan to bake your apple pies in, or you’ll end up with a frozen pie shape that doesn’t fit your crust! I start with two large pieces of foil (wide enough to extend past the edges of the pie plate and long enough to fold up over the apples) and seam them together on the long edge with a triple fold. Then I place the foil in the pan with the seam running down the center and mold the foil to the shape of the pan. Then it’s simply a matter of slicing the apples and arranging them in the foil-lined pan, adding sugar, spices, etc. after each layer of apples, the same way I would do if I were preparing apples for a pie I would be baking immediately. 
Because we like pies with lots of apple filling, I pack the apples firmly and use enough apples to make a nice rounded top. Then I gather the aluminum foil up over the apples and make another seam over the top center of the pie, with the aluminum foil pressed tightly against the apples to keep them in the shape of the pan. Next I fold the sides of the aluminum foil up and seam them too, again keeping the aluminum foil molded tightly against the apples so the rounded shape of the “pie” does not change. I package these wrapped fillings in plastic freezer bags. Later, when I want to make a pie, I make the bottom crust as usual and sprinkle it with sugar… this keeps the crust from becoming soggy. Then I add the frozen apples (if you used the same pan the frozen shape will exactly fit your pie crust), add the top crust, and bake immediately. It’s important not to let the apples thaw out! I use the regular oven temperature and bake the pie as usual, but I allow extra baking time because of the frozen apples. I find it works well to put a sheet of aluminum foil loosely over the top of the pie for the first part of the baking time to avoid over-browning.
Written by Shirley | Filed Under Cooking & Baking from Scratch, Frugality & Nutrition series, Household Hints & General Information, Simple Living
.
Comments
Comment by Velma:
This is such a great idea! I buy two bushels of apples every fall and I have been cutting them up and partially cooking them for pies before freezing. I’m going to try your method. It sounds so much easier!!!
Comment by Sandi:
Thanks for sharing this really cool idea.
Comment by Pann:
I love this idea! I’d been wondering what I could do to try to save some of the abundant fruit… I bet this will work with peaches, too.
Thanks!
Comment by Shirley:
I think this method would work great with peaches. I don’t think you would have much of a discoloration problem either, but you could always dip them in a lemon juice solution if you were concerned about the peaches darkening. I never bother to do that with the apples, and they stay pretty much a light color.
Comment by Jean:
Maybe you can’t answer individual comments, but if you can: why don’t you want the apples to thaw using this method? They will be mushy if they do?? Won’t baking them in the pie make them mushy anyway?? I was thinking of filling a freezer bag with the seasoned, cut up apples and freezing–then letting them thaw a bit and pouring them into a prepared pie-shell. No good??? Thanks!
Comment by Shirley:
Jean, sure, I’m always glad to answer questions if I can. The reason for not wanting the apples to thaw is because when apples have been frozen and allowed to thaw, they will exude an amazing amount of water. If you add all this water to the apples in the pie, you will have soggy crust and a watery pie. If you let the apples thaw and pour the water off, the apples won’t cook up with the right texture. However, if you bake the frozen apples in the pie crust, somehow the heat takes care of any moisture, and a pie baked from frozen apples is equally as good as one cooked from fresh. The pie crust will not get soggy if you don’t let the apples thaw. You asked if the apples will be mushy… again, not if you keep the pie filling frozen.
If you want to freeze the apples in a bag, you can do that and still keep the apples frozen when you put them in your pie. Even though the apples are frozen, the pieces will separate easily if you whack the bag of apples against the countertop. I freeze apples in bags sometimes, but for me the frozen shape is more convenient for pies.
I don’t think you would be happy with the results if you let the apples thaw.
Comment by Kathy:
Don’t you add any flour to the mixture when you are layering the apples with the sugar and spices?
Comment by Shirley:
No, I never add flour to apple pies… fresh apples or frozen apples.
Comment by Ruth Ann:
Definitely DO Not thaw, did that & I had applesauce in a soggy crust.
Here’s a hint I learned while watching Amish women bake. She was asked why did she sprinkle flour in the bottom of the pie pan before putting the crust in and the reason was to keep the bottom from getting soggy. We learn something new every day :<)
Please leave a comment!