Freezer Apple Pie

I've previously mentioned a woman named Reva Jackson. She owned the truck stop and the "Dairy Burger" in my hometown. Reva was an exceptional baker and cook. Every morning, she arrived at work before 4 am to prepare homemade pies and freshly glazed doughnuts.

I remember her telling me how much easier it was to make the pies ahead of time, freeze them, and then bake them when she needed them.

Here is the recipe I use to make apple pies and freeze them, to bake at a later date.

Ingredients:

6-7 apples

3/4 cup sugar

2 tablespoons of flour

1 tablespoon corn starch

1 teaspoon cinnamon

1/4 teaspoon nutmeg.

1 tablespoon lemon juice

1 teaspoon vanilla

2 tablespoons of butter

1 double pie crust

Extra butter, cinnamon, and sugar for the top of the pie

Directions:

In a small bowl, whisk together the sugar, flour, cornstarch, cinnamon, and nutmeg. Set aside.

Peel, core, and slice the apples, then place them in a bowl. Pour the lemon juice over the apples to prevent browning, and stir to coat them with the juice.

Prepare the pie crust and lay the bottom piece into a 9 inch pie plate, and set aside.

Take the sugar mixture and pour it over the apples, stir to coat.

Pour the apples into the prepared pie crust. Cut the butter into small pieces and place on top of the apples.

Cover with the top crust. Pinch the edges to seal the pie.

In another bowl, melt approximately 1 tablespoon of butter, and brush on top of the crust, then sprinkle with additional cinnamon and sugar.

Use a sharp tool, such as a knife or fork, to create vents in the crust for steam to escape.

Put the pie on a baking tray and transfer it to the freezer for a few hours. Once the pie is frozen, transfer it to a freezer-safe bag, seal the bag, and label it with the date.

For best quality, use within 4 months.

To bake:

No thawing needed: Preheat oven to 350°F. Remove from the plastic bag, place the frozen pie on a baking sheet.

Bake for 75–90 minutes, until the crust is golden and the filling is bubbling. Cover the edges with foil or a pie shield if it's browning too quickly (around 45 minutes).

Cool for at least 2 hours before serving to allow the filling to set.