The day before serving the pie, take it out of the freezer and allow it to defrost in the refrigerator overnight. Label with the date and reheating instructions. To freeze a baked pie, let the pie cool completely, then double wrap the entire pie and pie plate with aluminum foil. If the top starts to brown, place the aluminum foil back on top. Keep an eye on the pie during the last 20 minutes. Keep the top of the pie covered with a sheet of aluminum foil and bake at 400 F for 30 minutes, then remove the foil and bake at 375 F for 30 to 40 minutes longer. When ready to bake, remove the pie from the freezer and preheat the oven to 400 F. Double wrap the pie plate with aluminum foil and label with the date and baking instructions. To freeze the pie before baking, assemble the pie completely in the pie plate. Pro tip: Use this all-in-one apple peeler/corer/slicer to get perfectly sliced apples quickly!Īpple crumble pie freezes well before or after you bake it. Allow pie to cool for at least 3 hours so the filling sets. Cover pie with aluminum foil if the top starts to brown. Bake the pie: Place pie in the oven and bake at 400 F for 30 minutes, then reduce temperature to 375 F and bake for 30 more minutes.Place crumble topping over the apples and press down slightly so the topping stays. Assemble the pie: Remove pie crust from the freezer and fill with prepared apples (the filling will mound in the center).Prepare crumble topping: Whisk together dry ingredients, then add the butter and use a pastry cutter to cut the butter into the dry ingredients until a crumbly mixture forms.Use hands to toss ingredients until apples are coated. Add sugar, flour, lemon juice, lemon zest and cinnamon. Prepare apple filling: Peel slice and core the apples and place in a large bowl.Place pie dough in the freezer while preparing filling. Place one pie crust inside a 9-inch pie dish and crimp the edges. Prepare pie crust: Either make a homemade crust or use store-bought.Use half amount of sugar in the topping, a little more oil/vegan butter, a tiny bit of apple cider, have the almond flour on hand, and let the topping sit a little, letting the cider and fat soak into the oats a bit. I will try this Apple Crisp Recipe again, however, will use no sugar in the filling, add 1/2 apple cider to the filling instead. The concoction turned out to be a very moist apple crisp bread pudding sort of thing. It turned out great! Not as sugary, and the dry oats soaked and cooked a bit. Put batter into oiled baking dish, and baked for 30-40 min at 350*. Then added the flour & egg mixture to the apple crisp, and mixed the two together. Filling was super sugary too (was on auto pilot and should have decreased amount).ĭecided to fix it following morning by mixing ~ 1/4c vegan butter, ~1/3c einkorn flour, 1 tsp baking powder, and an egg together (egg substitute will work too). For us, the topping was dry, very textured/granular, and sugary. We will bake with sugar once and awhile, however we usually decrease the amount of sugar called for 9and sometimes use maple syrup or honey instead). Also, worth mentioning, We are use to no/low sugar/sweetener recipes. However, I did not follow recipe to the “t” as I did not have almond flour on hand. It didn’t come out quite like the other comments mentioned, for us.
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