I have several apples I need to use up and would like to make apple pie. I then would like to freeze them. So when do you freeze apple pie, before it is baked or after? Has anyone froze an apple pie with good results?Thanks for any help here.
Mrs. Smith's pies (I do confess to using them sometimes) have a sort of half-baked shell--baked enough to be solid, but unbaked enough to allow for browning when the pie is popped in the oven by the consumer.
Myself, I'd just freeze the pie filling--especially considering the room I have available in my freezer. Good luck!
Adnan... why would you use yeast in a pie crust? I cannot imagine doing that.
No not in a pie crust, I guess this applies more to cake or bread. I have had something that was more like bread dough topped with apples and sugar. I guess I would call this apple cake or applebread and not applepie. The point is yeast doesn't work too well after freezing. (unless its dry yeast but I guess it would be quite a challenge to prepare dough while keeping the dry yeast dry in the process )
Thank you all for the help. Guess I will freeze the filling. SO then I cook the apples I will use in the filling with all the spices and sugar and flour? Sounds good to me I guess.I am running out of room in the freezer too