Things You'll Need
Flour or corn starch
Large zip-top bag, aluminum foil or plastic wrap
Sharp paring knife
Nothing tastes better than hot, home-baked apple pie fresh out of the oven, but sometimes, it's hard to find the time to bake. To make the best use of limited baking time, make an extra apple pie or two. Freeze the extra unbaked pies and bake them later, when you're ready to serve them. The hot apple pie will be just as delicious as if you just made it.
Prepare the apple pie filling using your usual recipe, then stir 1 tbsp. of flour or 1/2 tbsp. of corn starch into the filling. The juice will be thicker and will freeze better.
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Prepare the pie crust as usual but don't make slits in the crust.
Put the apple pie on a baking sheet and put it in the freezer. Once the pie is frozen, remove it from the freezer. Put it in a large zip-top bag, or wrap it securely in the aluminum foil or plastic wrap, and return it to the freezer. If packaged securely, frozen apple pie will retain its flavor for up to two months.
Remove the apple pie from the freezer when you're ready to bake it. Cover the edges of the pie with strips of aluminum foil to prevent the crust from burning.
Put the frozen pie in a cool oven, then turn the oven to 400 degrees. Slit the top crust with the sharp paring knife after the pie has been in the oven for 10 minutes.
Bake the apple pie for 45 minutes, then check to see if the juice seeping through the slits is thick and sticky. If it isn't, bake it until it thickens, checking every 15 minutes. Remove the aluminum foil strips during the final five minutes so the crust can finish browning. Remove the pie from the oven and allow it to cool slightly before serving it.
To protect the apple pie from being crushed in the freezer, put an empty pie tin upside-down over the pie before wrapping it in the aluminum foil or plastic wrap.