Need advice/help
#1
Super Member
Thread Starter
Join Date: Apr 2010
Location: Somewhere in the Heart of grain field
Posts: 1,826
Hi, everyone, since I consider myself an orphan as both my mother and grandmother no longer is here with me, I have no one to call up for advice on cooking/baking.
My question is, I want to make my apple pies ahead and freeze them, first off I'm going to use premade pie shells no time to make homemade...
- so do I partly pre-cook the bottom crust then put the apple mixture in (homemade) then put the unbaked top crust on and freeze
- or do I just make up my apple filling, put in unbaked pie shell, put top crust on and freeze
- or do I just bake the whole pie and then freeze, then take out day before and thaw?
My concern is, that the liquid from the filling will make the bottom crust soggy....
Thanks to everyone who helps me with this. It's such an emotional time for me when I know I just can't pick up the phone and call mom or grandma for help...
My question is, I want to make my apple pies ahead and freeze them, first off I'm going to use premade pie shells no time to make homemade...
- so do I partly pre-cook the bottom crust then put the apple mixture in (homemade) then put the unbaked top crust on and freeze
- or do I just make up my apple filling, put in unbaked pie shell, put top crust on and freeze
- or do I just bake the whole pie and then freeze, then take out day before and thaw?
My concern is, that the liquid from the filling will make the bottom crust soggy....
Thanks to everyone who helps me with this. It's such an emotional time for me when I know I just can't pick up the phone and call mom or grandma for help...
#3
Hi :)
I do not precook the shell.
Just fill it with your apples (raw)..before freezing.
Then when you are ready to bake...Just put in oven frozen..make sure you cut slits (make a pretty design) on top for the steam to escape. Once you start seeing the juices bubbling thru the slits, your pie is done!
I do not precook the shell.
Just fill it with your apples (raw)..before freezing.
Then when you are ready to bake...Just put in oven frozen..make sure you cut slits (make a pretty design) on top for the steam to escape. Once you start seeing the juices bubbling thru the slits, your pie is done!
Originally Posted by btiny36
Hi, everyone, since I consider myself an orphan as both my mother and grandmother no longer is here with me, I have no one to call up for advice on cooking/baking.
My question is, I want to make my apple pies ahead and freeze them, first off I'm going to use premade pie shells no time to make homemade...
- so do I partly pre-cook the bottom crust then put the apple mixture in (homemade) then put the unbaked top crust on and freeze
- or do I just make up my apple filling, put in unbaked pie shell, put top crust on and freeze
- or do I just bake the whole pie and then freeze, then take out day before and thaw?
My concern is, that the liquid from the filling will make the bottom crust soggy....
Thanks to everyone who helps me with this. It's such an emotional time for me when I know I just can't pick up the phone and call mom or grandma for help...
My question is, I want to make my apple pies ahead and freeze them, first off I'm going to use premade pie shells no time to make homemade...
- so do I partly pre-cook the bottom crust then put the apple mixture in (homemade) then put the unbaked top crust on and freeze
- or do I just make up my apple filling, put in unbaked pie shell, put top crust on and freeze
- or do I just bake the whole pie and then freeze, then take out day before and thaw?
My concern is, that the liquid from the filling will make the bottom crust soggy....
Thanks to everyone who helps me with this. It's such an emotional time for me when I know I just can't pick up the phone and call mom or grandma for help...
#7
I'd be glad to answer any cooking questions you have. Just PM me. Hope this TOH site helps you.I like the last post.BTW.....just wrap them good & if baking for holidays, you can bake them the day before, if you want.I also cut 3 strips of foil,2-3" wide & put on the pie edge to keep it from getting too dark.
http://community.tasteofhome.com/forums/t/670901.aspx
http://community.tasteofhome.com/forums/t/670901.aspx
Originally Posted by btiny36
Hi, everyone, since I consider myself an orphan as both my mother and grandmother no longer is here with me, I have no one to call up for advice on cooking/baking.
My question is, I want to make my apple pies ahead and freeze them, first off I'm going to use premade pie shells no time to make homemade...
- so do I partly pre-cook the bottom crust then put the apple mixture in (homemade) then put the unbaked top crust on and freeze
- or do I just make up my apple filling, put in unbaked pie shell, put top crust on and freeze
- or do I just bake the whole pie and then freeze, then take out day before and thaw?
My concern is, that the liquid from the filling will make the bottom crust soggy....
Thanks to everyone who helps me with this. It's such an emotional time for me when I know I just can't pick up the phone and call mom or grandma for help...
My question is, I want to make my apple pies ahead and freeze them, first off I'm going to use premade pie shells no time to make homemade...
- so do I partly pre-cook the bottom crust then put the apple mixture in (homemade) then put the unbaked top crust on and freeze
- or do I just make up my apple filling, put in unbaked pie shell, put top crust on and freeze
- or do I just bake the whole pie and then freeze, then take out day before and thaw?
My concern is, that the liquid from the filling will make the bottom crust soggy....
Thanks to everyone who helps me with this. It's such an emotional time for me when I know I just can't pick up the phone and call mom or grandma for help...
#8
The foil is a useful trick to have. I have used it many times and it does keep the crust from burning to a crisp! I also have a wonderful recipe for fresh apple pie filling. I love it because it is a dark colored filling so no need to use fruit fresh products (save a step where you can in holiday baking). pm me if you would like to have it :)
#10
Super Member
Join Date: Jul 2010
Location: Central Willamette Valley, Oregon, USA
Posts: 7,695
I just wanted to point out that if you use a beaten eggwhite to brush the bottom inside of the pie crust, before you put the apples in, you will not have a soggy bottom on your pies.
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