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Prep 30 mins
Cook 1 hr
Every apple season I make 12 pies and put them in the freezer so we can eat an apple pie every month for the whole year. This is the recipe I use that freezes and reheats the best. I've found that the tapioca as a thickener freezes well but flour thickened pies don't freeze and reheat very good. Sometimes I use cheap pie tins and just freeze the pies in those. Other times I freeze them in my glass pie plates and then pop them out and stack the frozen pie disks in the freezer. Whatever works best for you.
- Mix fruit, tapioca, sugar, and spices in bowl and let stand for 15 minutes.
- Line 9 inch pie plate with plastic wrap and then lay your bottom crust on top. (if you're using flexible tins or foil pans you can skip this step. This is just so you can pull your pie out of the glass plate. The pies pop right out of the flexible tins.).
- Fill with fruit mixture.
- Dot with butter.
- Cover with top crust.
- Seal and flute edge.
- Place unbaked pie in freezer until it's frozen.
- Turn upside down and pop out your frozen pie disk.
- Store in a resealable gallon freezer bag or a combination of plastic wrap and tinfoil.
- When ready to bake, unwrap, put back into pie pan, cut vents, and place frozen pie in oven that's been preheated to 375.
- Bake for 10-15 minutes while checking for browning.
- Lower the heat to 325 and bake until done. (Usually an hour to hour and a half).
Yummy! This is such a yummy yummy recipe. Thanks for sharing. I used the crust recipe and it all goes together just fabulous.