Key Takeaways
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Baking an apple pie from frozen ensures a crisp crust and bubbly filling.
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Precooking the apple filling helps control moisture and improves texture.
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Freezing the pie unbaked allows you to bake it fresh months later.
Apple season is finally in full swing. That means there are plenty of apple desserts to enjoy. For me, apple pie is easily one of the best uses for apples. Pie strikes the ideal balance of sugar and spice, baked in a buttery pastry crust that lets the apples shine.
There are many ways to bake an apple pie, whether you’re going with classic apple pie, Dutch apple pie, or adding caramel into the mix. Laurel Randolph, our former associate editorial director, upgrades her pie filling with sour cream, while cookbook author and writer Robin Asbell swears by adding ginger.
For one professional baker, the key to the best apple pie is all in the method of preparation. Erin Eberlein-Sage, pastry chef at Screen Door Restaurant in Portland, Oregon, says baking your apple pie from frozen is sure to produce the best results.
The Key Step for Baking the Best Apple Pie
Many pies call for a par-baked or blind-baked crust. Eberlein-Sage likes to bake apple pies from frozen for the crispiest crust. Instead of putting the pie in the oven right after it’s prepped, or thawing a frozen pie before baking, she puts the frozen apple pie straight in the oven.
“Baking from frozen means you need to bake your pie for a longer time, and this helps accomplish two things. First, the bottom crust is able to get fully baked,” she says.
“Second, while the crust is getting nice and crisp, the filling is able to go from frozen to bubbly without overcooking.” This method will help prevent a soggy bottom, which no one wants when digging into a slice of pie.
Keep in mind, this tip works best for a double-crust apple pie. Eberlein-Sage says she doesn’t utilize this method for a Dutch apple pie or crumb-style pie, as the crumb topping can burn due to the extra bake time.
Another key to baking your apple pie from frozen is to precook your filling. Precooking the apple filling ultimately makes for a better pie.
According to Eberlein-Sage, it helps with moisture control. “This method works for most fruit-filled pies. Think apple, peach, and blackberry,” she says. “For something that gets very soft very quickly when overcooked, like rhubarb or raspberry, I would skip this method and either bake from fresh or use an uncooked filling.”
Related: https://www.simplyrecipes.com/how-long-to-preheat-an-oven-baking-experts-8740151
Credit: Simply Recipes / Getty Images
How To Freeze an Unbaked Apple Pie
You can freeze the unbaked apple pie right in the pie pan. Freeze the pie just enough to set, and then wrap the whole thing in layers of waxed paper or plastic wrap.
“A final layer or two of foil is a good idea,” says Eberlein-Sage. “It can keep any plastic wrap from moving or breaking if jostled in the freezer, and it will be a better barrier against any freezer odors you don’t want to pick up.”
Store your apple pie in the freezer for three to five months. Once you’re ready to bake the pie, preheat the oven, remove all of the wrapping, and bake it until golden and bubbly.
IMPORTANT SAFETY NOTE
It’s crucial to note that baking from frozen only works with certain types of pie dishes. Avoid transferring a pie in a glass or ceramic pie dish from the freezer to the oven, as the temperature shock can result in cracking or shattering. Eberlein-Sage suggests double-checking your pie pan and utilizing borosilicate glass or stainless steel pie dishes.
Read the original article on Simply Recipes