Recipe(tried): apples-ideas

Hi Kathy, When I have a lot of apples, I peel them and cut them all up and premeasure them into 4-cup portions in ziplocked freezer bags and freeze them until I need them for an apple crisp, a pie, or a cake.....whatever I want to bake.You can freeze them in whatever size portions that are convenient for YOU. It's great to have them in the freezer for whenever you need them, especially when you can get them cheaply. All it takes is some extra work, but it DOES pay off.

If you want to make an apple pie, then you can put the pie unbaked in the freezer. Just don't make the slits in the top of your pie until you plan to bake it. I never defrost it before baking. I preheat my oven to 425 degrees F. and bake the pie for about 10 minutes, and then I turn the oven down to about 350 degrees and bake for about an hour or until nicely browned. In fact, sometimes I've also just baked it completely at 350 rather than first at 425. It just takes a bit longer. Keep an eye on it after the hour. My apple pie recipe calls for flour in the filling. When I freeze my pie unbaked I add an extra tablespoon of flour to the filling. If you want to bake your pie first, before putting it in the freezer, freeze it uncovered. Then, when it's frozen slip it into a plastic bag. I'll share my recipe:

Dutch Apple Pie

Crust: (recipe makes enough for 2-10" double crust pies and 1 single crust pie
5 cups all purpose flour
1 lb. lard or shortening
1 tsp. salt
1/2 tsp. baking powder
Mix this up till it resembles crumbs. In a measuring cup mix one egg, one tbsp. vinegar(I use apple cider vinegar) and fill with water up to one cup. Now comes the fun part. Pour the water mixture into the flour mixture and work the whole business with your hands till well combined. Chill in fridge until you get your filling ready.

Filling for 10" pie
6-8 cups cut up apples (if these are your frozen apples defrost them till they're not clumped together)
1 cup brown sugar
3 tbsp. flour
1 tsp. cinnamon
1/4 cup melted margarine
4 tbsp. milk or cream
Slice apples into large bowl. (Or, if you have defrosted apples from the freezer
you can eliminate this step.) Stir in the other ingredients. Fill crust. Top with second crust. Make slits only if you plan to bake it right away. Bake at 350 degrees for approximately one hour. Remember the extra tbsp. flour if you freeze it unbaked.
Actually, when you make a pie with apples that come from your freezer, it may be better to bake it first, freeze it uncovered and then slip into a plastic bag, removing it before you defrost the pie, to keep the crust flaky.

Here's another way I use up my apples:
Apple Cake:
Peel, core,and slice 4 cups apples, or dump a frozen package of premeasured apples (4 cups) into a large mixing bowl. Sprinkle with 2 cups sugar. Let this sit for about an hour, stirring often, longer if the apples are frozen. Beat 2 eggs, add 3/4 cup vegetable oil and 1 tsp. vanilla. Pour over the apple mixture and stir well. Combine 2 cups flour, 1 1/2 tsp. baking soda, 1 tsp. salt, and 2 tsp. cinnamon and add to the apples, stirring well. I add a handful of hulled, unsalted sunflower seeds to this mixture as well, or you could add 1/2 cup chopped walnuts. Pour into a greased and floured 9x13" pan and bake at 350 degrees for 40 minutes or UNTIL DONE. To frost, Beat together 1/2 cup margarine and an egg. Add 1 1/2 cup icing sugar, 1 tsp. vanilla and 1 tbsp. instant coffee or cocoa.

I hope, Kathy, that you receive all sorts of ideas for your request. Let me know what you did. I, too, have an apple peeler. They're great for the firm apples, but not for softer ones with bruises that I sometimes get dirt cheap.