![]() Frozen pies (baked or unbaked) will keep for up to three months in the freezer. To reheat the pie, preheat oven to 350 F and bake the pie (with one layer of aluminum foil on top to prevent burning) for about 20 minutes or until heated through. The day before serving the pie, take it out of the freezer and allow it to defrost in the refrigerator overnight. Label with the date and reheating instructions. To freeze a baked pie, let the pie cool completely, then double wrap the entire pie and pie plate with aluminum foil. ![]() If the top starts to brown, place the aluminum foil back on top. Keep an eye on the pie during the last 20 minutes. Keep the top of the pie covered with a sheet of aluminum foil and bake at 400 F for 30 minutes, then remove the foil and bake at 375 F for 30 to 40 minutes longer. When ready to bake, remove the pie from the freezer and preheat the oven to 400 F. ![]() Double wrap the pie plate with aluminum foil and label with the date and baking instructions. To freeze the pie before baking, assemble the pie completely in the pie plate. Pro tip: Use this all-in-one apple peeler/corer/slicer to get perfectly sliced apples quickly!Īpple crumble pie freezes well before or after you bake it. Place the zucchini slices into a large skillet along with the lemon juice and salt. You should have approximately 6 cups of zucchini slices. (Poke the center of the pie to make sure the apples are soft all of the way through). Bake at 450☏ for 15 minutes, reduce heat to 350☏ and bake an additional 45-55 minutes. Place pie pan on a cookie sheet (they tend to drip over if really full, this will save your oven). Slice the zucchini into -inch slices crosswise. Top apple slices with topping and pat it down over the apples. Using the tip of a spoon, remove all seeds. deep-dish pie plate or cast-iron skillet. To prepare the filling, peel the zucchini and slice in half lengthwise. Mix tsp mixed spice, cinnamon or allspice, or the scraped seeds of. Allow pie to cool for at least 3 hours so the filling sets. On a lightly floured surface, roll dough to a 1/8-in.-thick circle transfer to a 9-in. If you make apple crumble all the time, you may feel like varying it. Cover pie with aluminum foil if the top starts to brown. Bake the pie: Place pie in the oven and bake at 400 F for 30 minutes, then reduce temperature to 375 F and bake for 30 more minutes.Place crumble topping over the apples and press down slightly so the topping stays. Assemble the pie: Remove pie crust from the freezer and fill with prepared apples (the filling will mound in the center).Prepare crumble topping: Whisk together dry ingredients, then add the butter and use a pastry cutter to cut the butter into the dry ingredients until a crumbly mixture forms.Use hands to toss ingredients until apples are coated. Add sugar, flour, lemon juice, lemon zest and cinnamon. Prepare apple filling: Peel slice and core the apples and place in a large bowl.Place pie dough in the freezer while preparing filling. Place one pie crust inside a 9-inch pie dish and crimp the edges. Prepare pie crust: Either make a homemade crust or use store-bought. ![]()
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