Make Ahead Apple Pie Filling Freezer Recipe (2024)

FAQs

Can you freeze pre made pie filling? ›

Store frozen fillings for three to four months, which conveniently coincides with the holiday baking season. Plan to freeze the filling in the pan you'll use for baking. A metal pie pan is best because it quickly conducts the cold (creating smaller ice crystals) and heat later for crispy crusts.

Homemade pies are a delicious dessert that can be prepared ahead of time, frozen and then baked when you want a very special dessert. It is much better to freeze pumpkin and fruit pies before baking rather than after. The texture of pies suffers substantially if frozen after baking.

Most pies will freeze well from a raw or cooked state. However, custard filled pies do not tend to freeze well. When freezing a fruit pie, you'll see the best results if you freeze a combination of cooked fruit filling in a raw pastry. Raw fruit filling can become watery on thawing and may require additional thickener.

To freeze an unbaked pie, wrap pie tightly or place in a plastic freezer bag (as you would a baked pie). Don't cut slits in the top crust. Unbaked fruit pies will keep in the freezer up to 3 months.

Peel and core the apples then cut into slices, around half a centimetre thick. Put the slices in a large bowl and spritz over the lemon juice. Toss the slices together to make sure they're all lightly coated in lemon juice. Open freeze the slices until solid, then transfer to a food bag.

Once you open the canned filling, it should stay fresh for about 2 weeks if stored in the fridge in a closed container. If you freeze pie filling, it can extend its life for 6-8 months. Tightly seal the filling in a freezer-rated container or bag, ensuring to leave some space for expansion during freezing.

When oven is preheated, remove frozen pie from freezer; cut a few slits in top crust and place in oven. Do not thaw pie because no one wants a soggy pie. Bake 25 minutes. Reduce oven temperature to 375°F; bake 40 to 50 minutes longer or until crust is golden brown and apples are hot and soft when pricked with a fork.

Peel, core, and slice. If you've got apples to freeze, but no plan for their use, this is the way to go. Use later by the handful or bagful in any cooked recipes. Pies, muffins, cobblers and even applesauce can be made from frozen apples.

Do not thaw the pie. Unwrap the pie and bake it at 425ºF (220ºC) for 15 minutes. Reduce the temperature to 375ºF (190ºC) and bake it for an additional 30 to 45 minutes or until the centre is bubbly. A fruit pie can be stored at room temperature for up to two days.

How far in advance can you make a pie? ›

You can bake a fruit-based pie a few days in advance as long as it's stored properly. Loosely cover: After baking and cooling your pie, loosely cover it with aluminum foil. Store: store for at room temperature for up to two days, or up to seven days in the fridge according to USDA guidelines.

You can cook a pie from frozen right without thawing it out. In fact, it's better to bake frozen pie directly out of the freezer. You'll need to bake a frozen pie that's uncooked for about 55 minutes, while frozen pre-baked pie will take 30 to 35 minutes to reheat.

If you're planning way ahead, you can also bake an apple pie in advance, cool it, and pop it in the freezer for up to four months.

Freezing Unbaked Pies

Freeze the filling and crust separately to prevent fruit juice from penetrating and softening the lower crust during freezing.

You can prepare and bake the pie up to two days in advance, and it will still taste great on the big day. Just make sure you store the pie in the refrigerator—not on the kitchen counter—until you are ready to serve it.

It will last in a sealed container in the refrigerator for up to 4 days. To freeze, add cooled cherry pie filling to a freezer-safe sealable plastic storage bag and remove as much air as possible. It will last 3-4 months. To thaw, place in the refrigerator overnight.

Can You Freeze Pumpkin Pie Filling, Pumpkin Puree, or Piecrust Separately? You bet! If you want to make a big batch of pumpkin pie filling using a real pumpkin or have extra puree from canned pumpkin, transfer it into a freezer-safe zip-top bag, close the bag, then press until as flat as possible.

Pumpkin, custard, or other egg/dairy-based pies can be stored in the fridge for up to four days. Pie dough can keep for two to three days in the fridge, or up to three months in the freezer. If you're making the crust and the filling ahead, keep them separated until it's time to bake your pie.

For Solo Fillings, use the same process, or heat in a sauce pan with a small amount of water until you reach the desired consistency. Can I freeze my finished cake, cookies, pastries, etc.? Yes, allow the finished product to cool completely and then freeze in an air-tight container.