Freezing HM apple pies

Mermaid

Have just bought a huge bag of bramley apples and thought I'd get baking some pies with them to freeze.

Anyone got any tips of best way to freeze them? Baked, unbaked or half baked? Also what depth of pie tin works best?

As I've only got one proper pie tin, I thought I'd freeze the pie in the tin and then remove once solid so I could use the tin again to make more pies. Would lining the base of the tin with cling film if freezing unbaked help to remove the pie from the tin (obviously remove the cling film before baking!).

Oh dear, I'm turning into my gran!

Mermaid

MATH

Hi, I can't see a post with no replies. LOL

I would line your pie plate with cling wrap and freeze the pie uncooked and unglazed. Once it is frozen take the plate away and wrap the pie up. I find freezing the pasty uncooked, glazing and baking once defrosted gives a just cooked taste. Personally I part cook the apple before assembling the pie but leave balckberries, strawberrys and other soft fruit raw. HTH

Mermaid

Thanks MATH,

Will try part cooking the apples for freezing pies and see how it turns out. Will post results in a couple of days when I've perfected the art!

Mermaid

zippychick

errrr! Can anyone tell me the best way to freeze cooking apple? SOme left from Sunday and don't want to bin it (and don't plan to eat it in the next day or so)

CCP

Is it raw or cooked apple? If it's cooked, then I'd just throw it in a small box or a freezer bag and lob that in the freezer. If it's raw then, unless you have a specific use in mind, I'd peel and core it, chop it into bits and put them in a freeezer bag (or more than one if there's lots) in the freezer.

When you want to use the apple you'll probably be able to use it straight from frozen, without defrosting first.

Does that help?

Pink.

Hi zippy,

I cook and freeze them in portion sized containers but according to this thread apples can be stored safely for a quite a while:

Please tell me I can freeze apples without peeling and coring them!

Pink

zippychick

Thanks guys. Sorry - didnt explain! It's leftover apple tart filling, cut , covered in lemon and a mix of sugar and nutmeg. It is a bit brown ish but smells ok. I just don't know whether to bin or freeze.! Someone tell me what to do . I am tired and indecisive

CCP

Morning zippy

Sorry, I looks like I turned off my computer just before you replied. If you didn't make a decision last night then I'd say freeze it - as long as it hasn't gone furry or slimy then it'll be fine and you'll have some filling ready next time you fancy an apple tart.

HTH.

zippychick

CCP wrote: »

Morning zippy

Sorry, I looks like I turned off my computer just before you replied. If you didn't make a decision last night then I'd say freeze it - as long as it hasn't gone furry or slimy then it'll be fine and you'll have some filling ready next time you fancy an apple tart.

HTH.

I didn't do anything! Thanks CCP - will check it again, and pop it in the freezer providing it looks grand. Cheers

ALIBOBSY

I prefer to freeze cooked apple on its own so that you can then use it for either pie filling, crumble filling or even cook it down for apple sauce-have even thrown some into a pork or pork sausage stew/casserole.

ali x

zippychick

ALIBOBSY wrote: »

I prefer to freeze cooked apple on its own so that you can then use it for either pie filling, crumble filling or even cook it down for apple sauce-have even thrown some into a pork or pork sausage stew/casserole.

ali x

Thanks Ali - it was leftover tart filling, so was already flavoured - and i literally couldn't have packed any more apple into that pie!:rotfl: