Comments on: Freezing Apples For Pies http://www.choosingvoluntarysimplicity.com/freezing-apples-for-pies/ About finding balance in your life, connecting with who you are, and creating a lifestyle where you wake up each morning eagerly anticipating the day ahead. Sat, 21 Nov 2009 02:47:48 -0500 http://wordpress.org/?v=2.8.6 hourly 1 By: Ruth Ann http://www.choosingvoluntarysimplicity.com/freezing-apples-for-pies/comment-page-1/#comment-17021 Ruth Ann Sat, 26 Sep 2009 15:27:26 +0000 http://www.choosingvoluntarysimplicity.com/freezing-apples-for-pies/#comment-17021 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 :<) 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 :<)

]]> By: Shirley http://www.choosingvoluntarysimplicity.com/freezing-apples-for-pies/comment-page-1/#comment-15825 Shirley Sun, 06 Sep 2009 13:33:34 +0000 http://www.choosingvoluntarysimplicity.com/freezing-apples-for-pies/#comment-15825 No, I never add flour to apple pies... fresh apples or frozen apples. No, I never add flour to apple pies… fresh apples or frozen apples.

]]> By: Kathy http://www.choosingvoluntarysimplicity.com/freezing-apples-for-pies/comment-page-1/#comment-15711 Kathy Fri, 04 Sep 2009 18:43:24 +0000 http://www.choosingvoluntarysimplicity.com/freezing-apples-for-pies/#comment-15711 Don't you add any flour to the mixture when you are layering the apples with the sugar and spices? Don’t you add any flour to the mixture when you are layering the apples with the sugar and spices?

]]> By: Shirley http://www.choosingvoluntarysimplicity.com/freezing-apples-for-pies/comment-page-1/#comment-2990 Shirley Fri, 19 Sep 2008 17:01:46 +0000 http://www.choosingvoluntarysimplicity.com/freezing-apples-for-pies/#comment-2990 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. 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.

]]> By: Jean http://www.choosingvoluntarysimplicity.com/freezing-apples-for-pies/comment-page-1/#comment-2966 Jean Thu, 18 Sep 2008 21:39:29 +0000 http://www.choosingvoluntarysimplicity.com/freezing-apples-for-pies/#comment-2966 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! 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!

]]> By: Shirley http://www.choosingvoluntarysimplicity.com/freezing-apples-for-pies/comment-page-1/#comment-537 Shirley Thu, 27 Sep 2007 17:44:38 +0000 http://www.choosingvoluntarysimplicity.com/freezing-apples-for-pies/#comment-537 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. 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.

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