And the crumble topping by the way is great with it. How long will the cooked filling keep in the fridge in a container? Bake time may need to be a bit longer because the apple pie is frozen. Waiting for the pie to cool down is always the hardest part, isn’t it? Let it cool for 3 hours. Hi! It has not browned and looks the same as before baking. Remove the weights and liner, and bake for an additional 5 minutes. Center the pie on the cookie sheet to catch any spills from the bubbly fruit filling. Refrigerate the pie for 15 minutes before baking. Choose your apples wisely. Yes, I think so! Perfectly soft apple filling, adjusted to my desired sweetness level, and thickened to perfection. This is a winner! Going to cut into it later today. Brown holds a Bachelor of Arts in English from the University of Texas at Austin. I am going to attempt this to make this. I baked it in a Pyrex pie plated. For more Fall baking recipes, check out the following: Thanks for reading and please don’t forget to pin this recipe! EXCELLENT. You’ll also avoid that gap between the crust and the filling. I’ll let you know what tomorrowday. Required fields are marked *. Wow 16 apples to cut. Note: sifting the cornstarch beforehand prevents clumps from forming. To bake at a later day, remember not to thaw it or else it will become soggy. I use about a 3:1 ratio between Honeycrisp (6-7 apples) and Granny Smith (2 apples) for a 9-inch pie. Hi! Place another strip (from the remaining 6) perpendicular to the ones you folded back. Thank you so much for your recipe. I am now a expert apple pie maker. Place the cookie sheet in the oven and heat the pre-baked pie for 25 to 30 minutes. This helps to firm up the dough so that it holds its shape in the oven. Remove the pie from the freezer and unwrap the covering. This recipe came out so PERFECT. Will freezing change the texture of the apples? Not a soggy mess either thanks to stewing the apples prior. Thank you so much, Tommy! Hi Tiffany – I am SO happy to hear!! If the pie was pre-baked, preheat the oven to 400 degrees Fahrenheit. ( with the Pillsbury crust ). Much appreciated. But I am so excited to have the perfect apple pie. There was also a huge gap between the top crust and the filling. It was a huge mess. After the filling has cooled down, preheat oven to 400 degrees F. Cut remaining 1 tablespoon of cold butter into small cubes. I love apple pie, the ones in the red box, they sell in supermarkets and some grocery stores is the one I got addicted to, I have tried some “home baked” they did not tickle my enamel. Hi Ashley! It could make or break your apple pie. Roll out the dough to a 12-inch circle using a rolling pin on a floured surface to about ¼ inch thick. Make the egg wash by whisking the egg with heavy cream or milk. If it wasn't pre-baked, preheat the oven to 350 degrees Fahrenheit. Baking it from scratch is quite a process, though. Also I pre-made the apple filling and dough the day before (stored in fridge) and it worked perfectly. Note: For instructions on how to make the pie crust, see recipe card below. I am so happy you liked the apple pie. Did you bake it in the middle rack of the oven? I swear it makes my life easier, especially when I’m in charge of bringing the pie! Sorry I suppose I should not gloat. If you think it should be thicker, feel free to add a little bit more until you get the right consistency. You’re recipes look wonderful and I’m excited to try them! TANIA!!! ), avoid that dreaded watery filling, and test for sweetness. This pie looks delicious and I can’t wait to make it.! It will thicken a little bit as it cools. Here you'll find all my latest recipes, adventures, and all sorts of other stuff. Transfer onto a non-floured clean surface. What can I use in place of buttermilk for the pie crust? I’d imagine pears probably won’t hold up as well if you pre-cook them though. My husband and I love homemade pies and this one was so delicious. Welcome to Cooking For My Soul. At first, it will look like it's not coming together but it will. Frozen pies should be heated and eaten within six months. Hmm I’m not sure why that could have been. Did you have a problem with the lattice not cooking completely on the thicker parts of the lattice? . I then proceeded to cut into it, and the entire thing was swimming in liquid! I cheated by using a premade Pillsbury pie crust but other than that, I pretty much followed the recipe. Will my apple pie filling thicken as it cools? Pie was best I’ve had in so long. Thank you. Precooking the apple pie filling ensures the perfect consistency and sweetness. Your email address will not be published. If you try my recipe, use #cookingformysoul on Instagram! So another way to combat the frozen-fruit soggies is to pre-bake the bottom shell. In a large deep skillet or Dutch oven over medium heat, melt 1 tablespoon unsalted butter and add the sliced apples, brown sugar, granulated sugar, cinnamon, nutmeg, allspice, salt, lemon juice and lemon zest. Precooking your apple pie filling before baking is a sure way to maintain the right consistency (goodbye undercooked apples! See picture above for a visual representation. My heart sunk, as you can imagine. I’ts raining out here in E. Ky. today, dogs [3] are staying close, thunder. Set aside and let cool at room temperature. Thanks! I assume that I should follow the baking instructions as you have them even with the crumble topping. Fold the other 3 strips back, and lay another strip (from the remaining 5) perpendicular on top. It works every single time. Any thoughts? For over 4 decades dreamed of baking an apple pie ? Alternatively, you can make a lattice pattern. Use a 9-inch pie pan. 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