So in case you didn’t see, we’ve been cooking with apples like crazy over here. 40 pounds of apples lends itself to Apple Butter, Applesauce and of course, Apple Pie. And with the holidays coming up, I always like to see what I can get done ahead of time, so that I’m not insanely cooking the Wednesday before Thanksgiving, OR Thanksgiving itself. That day is reserved for the parade, football and mimosas.
So I figured out a way to make my apple pie ahead of time, throwing it in the freezer until we are ready to cook it. It’s insanely easy and uses the apples that I have and the pie crust recipe that I love so much. The holidays are SO much easier when you can make things ahead of time!
Make-Ahead Holiday Apple Pie
Print recipe| Serves | 2 Pies |
| Meal type | Dessert |
| Misc | Freezable |
| Occasion | Christmas, Thanksgiving |
Ingredients
- 14 cups Apples (You need to use firm, tart apples, like a Granny Smith.)
- 1 cup White Sugar
- 3/4 cups Brown Sugar
- 1/2 teaspoon Salt
- 3 tablespoons Lemon Juice
- 5 tablespoons Quick Tapioca (This is the MOST important ingredient. This is the thing that lets you make it ahead of time because it absorbs any liquid that would make the pie soggy.)
- 1 tablespoon Cinnamon
- 1/2 teaspoon Nutmeg
Directions
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Slice and peel your apples. (It's easiest to do with this AMAZING apple peeler/corer/slicer. I ripped through all 40 pounds of apples in NO TIME flat! And it was only about $20. Worth every.single.penny!) |  | |
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Put your 12 cups of apples into a large bowl and add the rest of the ingredients. Mix well. |  | |
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Line your pie pans with foil and fill each with half of the apple mixture. Wrap up the apples in the foil to seal them, and throw the whole thing (pan and foil wrapped apples) into the freezer. Once they are frozen into the shape of the pan, you can remove them from the pan and just keep them in the freezer until you are ready to cook them. Once you are ready to use them, see the following instructions. |  | |
| Remove apples from freezer. If you have frozen your pie crust ahead of time, remove this as well and let the crust thaw until you can JUST roll it out. You want it to still be as cold as possible. | ||
| Cut the ball of dough in half and use the first half for the bottom. Roll it out until it fits into the pie pan, with a little bit of overlap. Lay it in pan and place frozen apples on top. Place several pats of butter (approximately 3-4) on top of apples. Roll out the remaining dough and crimp edges together. Cut several vents into top of pie to allow steam to escape. | ||
| Place into a 425 degree oven for approximately 60 minutes. Keep an eye on the crust and if it starts to brown, cover with foil for the remainder of the cooking process. | ||
| Remove from the oven and let cool. This can be served immediately, or at room temperature. |
