Apple Pie “kits” in the freezer: Pie on the run

“Be Prepared” might be the motto of Boy Scouts the country over, but it’s the motto I grew up with when it came to hospitality. To this day, my mom probably has banana bread in the freezer, ready to take out and warm up in the oven if they get unexpected guests.

Freezer apple pie kits are a great way to be prepared for anything. (Well, not exactly anything, but certainly unexpected drop-in guests).

There are two components to apple pies: the crust and the filling. If you keep a box or two of Pillsbury crusts (store brand is fine too) in the freezer, you have covered. The filling can also be ready to go in a ziplock bag in the freezer.

Freezer Apple Pie Kit

In a ziplock bag, put:

  • approx. 6 c. apples, peeled and sliced
  • 3/4 c. sugar
  • 2 T. all-purpose flour
  • 1 t. ground cinnamon
  • 1/2 t. ground cloves
  • 1/2 t. ground allspice

Squish this around so that the apples get coated and the spices get mixed around. Then put this in the freezer. Note: if you like your pies to be more “heaping,” then by all means, use more apples. I always put a cookie sheet underneath the baking pie just in case filling runs over. That way I don’t need to clean the entire oven if the pie bubbles over.

When you need an apple pie, take out the crust and the pie kit. Let both thaw. You can hurry this along by putting the ziplock of pie filling in a bowl of warm water, but check to make sure there are no holes in the bag. You can also hurry the crust along by putting the sealed package of crust in a bowl or warm water, microwaving it on the defrost setting, or tucking the crust inside your shirt next to your skin for half an hour. The last option is a little uncomfortable and one that I usually don’t use.

Spread the crust into a pie plate and dump the uncooked pie filling in. Put the top crust on and pinch the edges so that it all looks homemade. Make a couple of vent slices in the top crust to let steam escape. Bake at 425° for about 20 minutes and then turn the oven down to 350° and bake another 20 or 25 minutes or until the crust is golden brown.

Serve with ice cream or with slices of really sharp cheddar cheese.

BK

18 thoughts on “Apple Pie “kits” in the freezer: Pie on the run

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  6. This has become my “go to” apple pie recipe! I made it for Thanksgiving and it was delicious. I had another bag of the filling in my freezer but no pie crust, so last night I made and Apple Crisp with it….delicious again! Can’t wait to make more, thank you!

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  8. What specific kind of apples are required? my Grandma used to use MacIntosh or northern spies, any other favorites?

    • Hi Carole, this is a really good question. I’m not wild about baking with macintosh apples. I love to eat them but not cook/bake with them. Northern spies are GREAT for pie kits as are Granny Smiths and my new favorite, Mutsu apples. Here is a wonderful chart on which apples are good for what and when they usually ripen: http://www.pickyourown.org/pdfs/apples.pdf

      Barbara

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  12. Love this idea…thank you for sharing. Do you suppose sour cream would freeze well with these ingredients. I tend to like the apple crumb pies and they require sour cream for a more creamy base. What do you think or suggest?

    • Jennifer, I’m not sure I’d try freezing the sour cream. I think it will end up separating in the freezing and thawing process. What I would do is completely thaw the apple pie kit and stir in the sour cream right before baking the pie. Let me know how you decide to do this and how it turns out.
      Barb

  13. An awesome trick I have used in the past is putting my filled ziploc bag of filling in a pie dish so that the apples conform to the shape of the dish and then freezing. Once it is frozen, you can take your pie dish out of the freezer and the filling retains the shape of the dish. That way, you don’t even have to defrost the filling. Just put the crust in your pie dish and put the frozen filling in. Top it with your second crust and bake! It takes a little bit longer to bake and I recommend putting a foil ring around the edges to prevent over-browning, but it’s an awesome time saver!

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