Make Ahead Apple Pie Filling Freezer Recipe (2024)

FAQs

Can you freeze pre made pie filling? ›

Store frozen fillings for three to four months, which conveniently coincides with the holiday baking season. Plan to freeze the filling in the pan you'll use for baking. A metal pie pan is best because it quickly conducts the cold (creating smaller ice crystals) and heat later for crispy crusts.

Homemade pies are a delicious dessert that can be prepared ahead of time, frozen and then baked when you want a very special dessert. It is much better to freeze pumpkin and fruit pies before baking rather than after. The texture of pies suffers substantially if frozen after baking.

Most pies will freeze well from a raw or cooked state. However, custard filled pies do not tend to freeze well. When freezing a fruit pie, you'll see the best results if you freeze a combination of cooked fruit filling in a raw pastry. Raw fruit filling can become watery on thawing and may require additional thickener.

What is the best way to freeze apples? The best way to ensure that your defrosted apple will be the same quality as what you froze is to cook it first.

Frozen apples should last up to a year and can be tossed with the other pie filling ingredients to go directly into the pie without needing to be defrosted first.

Peel and core the apples then cut into slices, around half a centimetre thick. Put the slices in a large bowl and spritz over the lemon juice. Toss the slices together to make sure they're all lightly coated in lemon juice. Open freeze the slices until solid, then transfer to a food bag.

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.

Make sure to monitor to ensure that it's not burning. You want the crust to turn a beautiful golden brown color. For an unbaked frozen pie: bake at 425ºF for 15 minutes, then lower the temp to 375ºF and continue baking for 40-50 minutes, covering the edges of the crust with tin foil to prevent burning.

Any kind of apple can be frozen. You can freeze cooking apples and eating apples using the same method: freeze them sliced or whole on a baking tray, then transfer them to freezer bags for long-term cold storage.

How far ahead of Thanksgiving can I make the pies? ›

You can prepare and bake the pie up to two days in advance, and it will still taste great on the big day. Just make sure you store the pie in the refrigerator—not on the kitchen counter—until you are ready to serve it.

Can You Freeze Pumpkin Pie Filling, Pumpkin Puree, or Piecrust Separately? You bet! If you want to make a big batch of pumpkin pie filling using a real pumpkin or have extra puree from canned pumpkin, transfer it into a freezer-safe zip-top bag, close the bag, then press until as flat as possible.

The short answer is yes, apples may be frozen whole and with virtually no effort. Washed and wrapped in plastic or sealed in Ziploc bags to freeze, there is no quicker route from orchard to freezer.

Place apple slices on the trays, leaving a little space between each piece for best results. Pre-freeze for at least two days (optional). Turn your freeze-dryer on to the recommended setting, preparing it for freeze-drying. Place the trays into the freeze-dryer and set a timer for 10 hours.

Varieties that are good for freezing include: Golden Delicious, Rome Beauty, Stayman, Jonathan and Granny Smith. Varieties that are good for making applesauce and apple butter include: Golden Delicious, Rome Beauty, Stayman, Jonathan, Gravenstein and McIntosh. Red Delicious apples are best eaten fresh.

Once you open the canned filling, it should stay fresh for about 2 weeks if stored in the fridge in a closed container. If you freeze pie filling, it can extend its life for 6-8 months. Tightly seal the filling in a freezer-rated container or bag, ensuring to leave some space for expansion during freezing.

It will last in a sealed container in the refrigerator for up to 4 days. To freeze, add cooled cherry pie filling to a freezer-safe sealable plastic storage bag and remove as much air as possible. It will last 3-4 months. To thaw, place in the refrigerator overnight.

Can You Freeze Pumpkin Pie Filling, Pumpkin Puree, or Piecrust Separately? You bet! If you want to make a big batch of pumpkin pie filling using a real pumpkin or have extra puree from canned pumpkin, transfer it into a freezer-safe zip-top bag, close the bag, then press until as flat as possible.

Pumpkin, custard, or other egg/dairy-based pies can be stored in the fridge for up to four days. Pie dough can keep for two to three days in the fridge, or up to three months in the freezer. If you're making the crust and the filling ahead, keep them separated until it's time to bake your pie.