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.

You can prepare the pie entirely (save for baking it) and freeze the whole thing, then pop it into the oven once the turkey comes out. Or you can make the crust dough ahead, wrap, and chill or freeze. Or roll it out, stick it in its pie pan, and freeze or chill.

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. If you freeze pies after baking them, thaw them at room temperature for about three hours and then crisp them in a 450 degree Fahrenheit oven for about 20 minutes.

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.

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.

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.

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. Reduce oven temperature to 375°F; bake 40 to 50 minutes longer or until crust is golden brown and apples are hot and soft when pricked with a fork.

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.

If you really must have your pie warm, make your pie the day before, then let it cool, uncovered. A few minutes before you want to serve it on Thanksgiving, put it back in a warm oven for 20 minutes or so. The juices will stay thickened, but the pie will be warm, giving you the best of both worlds.

Frozen, baked fruit pies will keep up to 4 months. To freeze an unbaked pie, wrap pie tightly or place in a plastic freezer bag (as you would a baked pie). Don't cut slits in the top crust. Unbaked fruit pies will keep in the freezer up to 3 months.

How to bake a frozen uncooked apple pie? ›

Wrap the pie in plastic wrap and freeze until ready to bake and serve. Preheat the oven to 425 degrees F. Before baking the frozen pie, brush the surface of the piecrust with cream and sprinkle with sugar. Bake for 10 minutes then turn the oven down to 375 degrees F and bake until light golden brown, about 1 hour.

Baking the apple slices first. It's the magic key to a crispy base, superior flavour and perfectly-cooked-and-never-mushy filling. It's also how you get a generous amount of pie filling without the dreaded giant empty cavity under the lid.

Freezing Unbaked Pies

Freeze the filling and crust separately to prevent fruit juice from penetrating and softening the lower crust during freezing.

Like refrigerated pie dough, you can use frozen pie dough with most pie fillings, including custard, fruit or nut fillings. However, you'll need to allow it to thaw in the refrigerator completely (preferably overnight) — this product should not be baked directly from the freezer.

When it's time to add the fillings, make sure they're cool before you add them to the pastry – room temperature at a minimum. Add a hot steamy filling to your blind-baked or raw pastry and you'll find yourself with a soggy bottom.

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.

All unopened and sealed retail products can be stored safely in your kitchen without refrigeration or freezing. Once opened, we recommend that you store in an air-tight container. In a refrigerator, product should remain fresh for about 10 days. If frozen, the product should remain fresh for about 3 months.