We live in apple country. When you live in apple country, you buy your apples from a local organic farmer and you make apple pie. Lots of apple pies. In one afternoon we put up 10 oven ready pies. Yum.
Many of my recipes are gluten free, but when it comes to apple pie, as per the request of my family, I don’t compromise on the crust. It’s a conventional recipe, using the best ingredients, namely organic flours and grass fed butter. I found when I use sweet apples as in golden delicious, little sweetener is needed. With just 1/4 cup of coconut sugar per pie, you can still taste the fruit and these pies are perfectly sweet.
Freeze and Bake Apple Pies are one of those stand by’s that we have on hand, ready to bake for unexpected company, to bring to a friend or satisfy a craving. We put an afternoon aside and have a pie making day, putting multiple pies in the freezer. This gadget helps peel, core and slice the apples fast. While I make multiple crust recipes and set them aside for later, my husband whips through the apples. As the apples get sliced, the fillings are mixed up in single pie portions. You can multiply the below recipe to the quantity you want to make.
The food processor makes crust quick, but you have to be careful not to over mix.
If you don’t own a food processor, borrow one because it speeds up crust making. It also helps to make the crusts the day before, refrigerate them well wrapped, then bring them out as needed the day of assembly. Give them sometime at room temp to soften, as they harden when cold.
A process that I’ve used for years works so well in rolling out dough. Moisten a work surface lightly and put down a good size piece of plastic wrap (about 15-20 inches). Sprinkle top of wrap with a little flour. Take a tennis ball size piece of dough, roll it into a ball and press it flat on your prepared surface.
Take another sheet of plastic wrap the same size as the bottom one and cover top of dough laying it right on top. Pressing and rolling from the center out, roll out bottom crust to an evenly thin not perfect 🙂 circle.
Remove top wrap. Lift a corner of the wrap, slipping your hand underneath and flip bottom crust into pan. It’s easier than it sounds. Trust me.
Remove wrap, trim and poke dough.
Fill and moisten edge with water or juices from the filling to act as glue to seal top and bottom crusts together.
Repeat rolling process for the top crust.
Trim excess dough around the edge. Press lightly around the edge and create a scallop all around.
If you choose to make many pies, wrap each pie as it’s finished and put directly in the freezer.
When they have frozen solid (after 12 hours) place in a gallon sized freezer zip-loc bag.
To bake a frozen pie, do not thaw…bake in a 375 degree oven for 1 1/2 hours. Make sure you cover the edge of the pie with strips of aluminum foil to keep the pie rim from burning.
To bake a fresh pie…bake at 375 for one hour. It doesn’t hurt to protect the edges with foil and remove the foil about 20 minutes before it’s done.
And there you have it!
Until next time,
4 heaping cups cored, peeled and sliced golden delicious apples
2 teaspoons fresh squeezed lemon juice
1 tablespoon arrowroot powder
1/4 cup coconut sugar
1 teaspoon cinnamon
pinch of salt
double crust recipe (makes 4 crusts)
1 1/2 cups organic whole wheat pastry flour
1 cup organic unbleached white flour
1 teaspoon sea salt
1 cup cold grass fed unsalted butter
1 tablespoon apple cider vinegar
Toss all of the filling ingredients together and set aside.
To make the crust, place flours and salt in a food processor with an “s” blade. Add the salt and pulse to combine. Cube the cold butter and add to the flour. Pulse until it’s mixed well into the flour and mixture looks crumbly. Be careful not to over mix.
In a 1 cup measuring cup, beat the egg and apple cider vinegar together. Stir in 4 tablespoons of cold water . Turning food processor on, add liquid all at once and mix until dough comes together. Turn off mixer immediately-you don’t want to over mix this or you will not have a flakey dough! Gather dough by pressing it all together to form a ball.
Wrap and refrigerate if you don’t use it right away, or get ready to roll it out. Here’s how you do it.
Dampen a work surface and place a 20 inch piece of plastic wrap on work surface. The moisture will help stabilize the wrap. Sprinkle surface with a little flour. Take a tennis ball size pie dough and shape into a smooth ball, then flatten. Cover with another piece of plastic wrap. Roll out crust to fit into a 9 inch pie pan, thinner than 1/8th of an inch, but not so thin that it’s see through. Remove top sheet of plastic wrap and set aside to use again. Lift bottom wrap with crust, keeping crust dough on wrap while flipping it over onto the pan. Remove wrap. Gently tuck dough into pan. Trim edges. Poke fork holes in dough.
Fill bottom crust with apple filling. Moisten crust edges with water or the filling juices to act as “glue” to seal the top crust to the bottom.
Repeat the rolling out process for top crust. Once the top crust is on pie, trim edges and make a decorative edge around pie. Make steam holes in top crust with small decorative cookie cutters or a fork.
Bake in a preheated 375 degree oven for 1 hour, or, seal with wrap and a freezer bag and freeze to bake later.
To bake a frozen pie…do not thaw!! Bake at 375 (cover edges with foil to prevent burning) for 1 1/2 hours. Enjoy!