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Dessert

Freezer Apple Pies

1 h 40 min · 2 pies

A golden double-crust apple pie on the stove
  • Prep
  • Cook
  • Total

Yield: 2 pies

Ingredients

Filling (per pie)

Egg wash (on baking day)

Instructions

  1. Filling. Core, peel and cut the apples. Toss with the brown sugar, cornstarch, cinnamon and nutmeg. Just before filling, add the melted butter.
  2. Assembly. On a lightly floured surface, roll the chilled flaky pastry to 10 to 13 inches. Line the pie plate, leaving the overhang.
  3. Fill generously, top with a second crust and seal.
  4. Freezing. Without cutting vents, cover with foil and freeze.
  5. Baking. Brush with egg wash. Bake 25 minutes at 450°F, then 40 to 50 minutes at 375°F, until the crust is golden.

Watch the video

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Two big apple pies assembled ahead for the freezer, using my homemade flaky pastry.

Second recipe from my apple day: pies to freeze for later. Start with the flaky pastry, since it needs to chill while you deal with the apples. The other recipes from the day: the apple crisp and the Apfelradln.

Gab’s note: my apples were probably 50% bigger than yours, so I had enough for a third pie. With regular-sized apples, the recipe works as written.

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