Too Many Apples....Suggestions???

Hi all,

A friend of mine brought over 2 bushels of red & green apples. So far I've made 3 apple cakes and I'd like some suggestions on what to do with the rest? Can I make apple pie & freeze it? Do I freeze with unbaked pie crust or do I bake it & then freeze it? Same question for apple crumble??

Any suggestions would be great & I like to try new recipes so please feel free to share.

Thanks in advance, Giggles

Reply to
Giggles
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I would freeze the pies unbaked and bake them from the frozen state, adding about 20 minutes or so to the time.

You could make apple sauce and freeze that also. You could use some of the applesauce to make apple butter.

Reply to
Vox Humana

I am having a similar dilemma. Re apple pies - freeze crust and pie unbaked; cook frozen. I've been freezing pies for years and I rub some crisco on both the bottom and top crust - this is supposed to help with moisture as I recall. I dot the apples with butter, top with the crust, rub on some crisco. Cut the steam holes when you are putting in the oven. I usually line my pie plates with foil, put in crust etc., freeze, remove from pie plate, cover completely and then put in boxes to protect crust from breaking. As someone suggested, apple sauce of course is a good way to use the apples also. Freezes really well. Doesn't usually need much sugar or water - go easy on the water if you want a stronger taste of the apples. I put mine in plastic bags, tie and freeze. I've been checking out some other recipes - do you can? There is always apple jam, apple relish, apple jelly. And I've seen some with tomatoes and apples also - a tomato apple chutney. Apple muffins would be a good choice - I have one somewhere for apple, oats, cranberries. Have you tried googling? Wendy

----- Original Message ----- From: "Giggles" Newsgroups: rec.food.baking To: Sent: Saturday, October 15, 2005 9:41 PM Subject: Too Many Apples....Suggestions???

Reply to
Wendy

My mom slices up apples and prepares them for pie. Then she places a pie worth into a plastic ziplock bag, squishes the air out and places the bag into a pie pan and freezes. After it is frozen, she removes the pie pan. This way the apple mixture will fit nicely in a pie shell without need to thaw first. She makes the crust, places in the frozen apples, adds the top crust or crumble and bakes.

She does the same thing for apple crisp; preparing the apples, placing them into a freezer bag and freezing in a baking pan until they hold the shape of the pan.

marcella

Reply to
Marcella Peek

WOW!!! that's a great idea!!! Your mom's a smart cookie,

Thanks, Giggles

Reply to
Giggles

Applesauce is wonderful if you don't cook the life out of it like the babyfood-style applesauce sold in stores. Make it thick and chunky. Add cinnamon and other spices. Sweeten it lightly with a good flavorful honey - specialty honeys are good - or a drizzle of molasses (which goes particularly well with a very spicy batch). Lemon juice and rind can add extra tang. Proper applesauce tastes like Christmas - spicy and sweet - and goes well hot or cold with a hot breakfast or alongside a roast for dinner. It can also be a base for apple desserts, like brown betty. If you have a half-bushel or more left, that's enough to be worth firing up a boiling water bath canner and canning a few jars to use in winter, if you haven't freezer space for it all.

Kathy

Reply to
Kathy

I vote for apple butter. It's yummy and if you use sterile canning techniques it can last a very long time. Great for Christmas gifts too.

Reply to
Andrea

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