Applepiesforthefreezer Food

APPLE PIE FILLING (GOOD FOR FREEZING)

Steps:

• 1. Mix dry ingredients, add apples to dry mix and toss apples till coated. Use freezer gallon size bags removing as much air as possible...
• 2. When you decide to use, Thaw apples and than add margarine on top of apple mix when you make a pie if you choose to use margerine

APPLE PIE FRIES

Steps:

• Preheat oven to 350 and line a large baking sheet with parchment paper.
• In a medium bowl, squeeze lemon juice on apples to keep them from browning.
• In a medium sauce pan over medium heat, combine water with brown sugar, cornstarch, cinnamon, vanilla and kosher salt. Whisk until fully combined.
• Add apples to the pan and bring mixture to a boil, stirring frequently. Cook until apples are tender, about 10 minutes. Set aside to cool.
• Spread one pie crust out on prepared baking sheet. Spread apple mixture onto pie crust, and top with a second pie crust.
• Brush with egg wash and sprinkle with sugar. Using a pizza cutter, cut into fry shapes.
• Bake for 20 minutes, until crust is golden. Serve with caramel for dipping.

BEST APPLE PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a large bowl mix together flour, salt, and cinnamon. Add apples and lemon juice. Toss until apples are thoroughly coated. Allow to sit for 10 minutes.
• Pour apples into pastry-lined pie plate. Dot with butter or margarine. Cover with top pastry. Seal edges and cut steam vents in top pastry.
• Bake in preheated oven for 35 to 45 minutes, until crust is golden brown.

APPLE PIES MADE TO FREEZE

Steps:

• Mix fruit, tapioca, sugar, and spices in bowl and let stand for 15 minutes.
• Line 9 inch pie plate with plastic wrap and then lay your bottom crust on top. (if you're using flexible tins or foil pans you can skip this step. This is just so you can pull your pie out of the glass plate. The pies pop right out of the flexible tins.).
• Fill with fruit mixture.
• Dot with butter.
• Cover with top crust.
• Seal and flute edge.
• Place unbaked pie in freezer until it's frozen.
• Turn upside down and pop out your frozen pie disk.
• Store in a resealable gallon freezer bag or a combination of plastic wrap and tinfoil.
• When ready to bake, unwrap, put back into pie pan, cut vents, and place frozen pie in oven that's been preheated to 375.
• Bake for 10-15 minutes while checking for browning.
• Lower the heat to 325 and bake until done. (Usually an hour to hour and a half).

FREEZER APPLE PIE FILLING

Steps:

• Place butter in freezer.
• Mix all ingredients except apples, butter and lemon juice in a gallon freezer bag and shake until combined.
• Peel and slice apples.
• Coat apples in lemon juice.
• Add apples and butter to sugar mixture.
• Shake until apples are well coated.
• Remove air from freezer bag, seal, label and freeze.
• When ready to use, thaw and bake in pie crust like any other apple pie filling. I would recommend baking your pie at 350 for 1 hour.

FREEZER APPLE PIE

Steps:

• To make the crust: In a mixer fitted with a paddle attachment, mix the 4 1/2 cups flour, salt, and sugar for 1 minute. Add the butter and mix just until it's a crumbly, sandy mixture. The pieces of butter should still be visable. In a small bowl, stir the water and vinegar together. With the mixer running at medium speed, drizzle in the water-vinegar mixture and mix just until a dough forms. Again, the bits of butter should be visable.
• Turn the dough out onto a work surface, divide the dough in half, and shape it into 2 round, flat disks. Wrap them separately in plastic wrap and refrigerate at least 30 minutes before using. When the time comes to roll out the dough, let the dough warm up for a few minutes at room temperature. Dust a work surface with just a few tablespoons of flour and keep some extra flour at hand. Sprinkle a little flour on top of the dough and start rolling outward from the center with quick, light strokes. Don't worry if the edges split a bit; concentrate on getting a good circle going from the center. Lift up and rotate the dough a quarter turn every minute or so to help ensure even rolling. If it gets sticky, sprinkle on a bit more flour, but don't do this more than 2 or 3 times; the dough will absorb too much flour. Instead, put it back in the refrigerator for 15 minutes to firm the butter up. Keep rolling until the circle is at least 2 inches larger than the pan.
• Set a 10-inch metal pie pan nearby. Transfer the crust to the pan by folding it gently in quarters, lift it up, position the center point on the center of the pan, and unfold it into the pan. Make sure that the dough is allowed to settle completely into the pan. Don't stretch and press the dough into the corners; stretched dough will likely shrink back when you bake it. Instead, lift the edges of the crust to let it settle down into the corners. If the dough tears a bit, don't be concerned; it's easily repaired. Using scissors or a sharp knife, trim the dough to within 3/4-inch of the rim. Use any extra scraps to patch the crust, pressing with your fingers (wet them if necessary) or set aside. Leave the edges of the bottom crust hanging over the rim. Roll out the second piece of dough into a circle about 12 inches in diameter. Line a sheet pan with parchment or waxed paper. Roll the dough up onto the rolling pin, then unroll it onto the sheet pan. Chill the finished crust or crusts for 20 to 30 minutes before filling the pie.
• To make the filling: Add sugar to a saucepan over medium high heat. Bring sugar to a boil and cook until caramelized, sugar will be a light amber color. Carefully add the butter, spices and apples. Cook for about 5 minutes, until almost tender. Off the heat add the Southern Comfort and flambe the mixture, cooking for an additional 1 to 2 minutes. Drain the mixture. Reserve the juice (it can be frozen) for a sauce for the pie. Toss the apples with the cornstarch and spread them out on a sheet pan to cool.
• Fill the pie with the cooled apples then rest the top crust on top, trim the top and bottom flush to the pan. Pinch the edges together, turning them under all the way around. Then press the thumb and forefinger of one hand together. Use them to gently push the thick dough rim outward, while pushing inward with the forefinger of the other hand, so that they intersect in a "V" with the dough in between. Repeat all around the rim to make a wavy edge. Snip a "X" shape vent in the top center of the pie using scissors or a sharp paring knife. Wrap the pie in plastic wrap and freeze until ready to bake and serve.
• Preheat the oven to 425 degrees F.
• Before baking the frozen pie, brush the surface of the piecrust with cream and sprinkle with sugar. Bake for 10 minutes then turn the oven down to 375 degrees F and bake until light golden brown, about 1 hour.