How To Freeze And Bake An Apple Pie Recipe

Ingredients

1

                        box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

6

cups thinly sliced, peeled apples (6 medium)

3/4

cup sugar

3

tablespoons all-purpose flour

3/4

teaspoon ground cinnamon

1/4

teaspoon salt

1/8

teaspoon ground nutmeg

1

tablespoon lemon juice

Preparation

Place 1 pie crust in 9-inch disposable foil or metal pie plate (do not use glass). Press crust firmly against side and bottom of pie plate.

In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate.

Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute.

Tightly wrap unbaked pie in 3 layers of plastic wrap, making sure all sides of pie are completely sealed and unexposed.

Next, place pie in gallon-size freezer plastic bag; label with the following information: Apple Pie and expiration date of pie which is 2 months after pie is frozen. Place pie in freezer; pull out when ready to bake.

When ready to bake pie, heat oven to 450°F. When oven is preheated, remove frozen pie from freezer; cut a few slits in top crust and place in oven. Do not thaw pie because no one wants a soggy pie.

Bake 25 minutes. Reduce oven temperature to 375°F; bake 40 to 50 minutes longer or until crust is golden brown and apples are hot and soft when pricked with a fork.