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Apple Pie

My favorite local produce store had a huge bin of apples on sale yesterday. The sign SOFT, Perfect for pies and applesauce. I had not planned on making 6 pies for the freezer, but sometimes plans change! I bought 24 apples and then I ran over to the super market and bought 8" aluminum pie plates and headed for home. I usually stick to my favorite pie crust recipe. I use the recipe on the Tender flake shortening box. It was enough for 6 8" double crust pies and I formed a ball out of the remaining pastry dough and froze it for another day when I need a quick crust for a pie. Pie dough freezes very well. Just wrap it in Saran and put into a freezer zip lock bag.
Apple pie filling for 6 dough crust pies:

  • 24 medium sized apples, peeled and chopped 
  • 1 cup flour
  • 1 1/3 cups white sugar
  • 1/2 cup butter, melted
  • 3/4 cup melted honey
  • 1 1/2 tablespoons cinnamon
  1. Peel and chop apples into a large bowl.
  2. Stir flour and sugar into apples to coat.
  3. Melt butter and honey together. Stir in cinnamon.
  4. Pour butter mixture over apples and stir to coat.
  5. Make your favourite pie dough recipe. Line 5-6 pie plates with bottom crust.
  6. Divide apple mixture between pies.
  7. Top each pie with top crust. 
  8. Flute edges and make several slits on top of crust. 
  9. Brush crust tops with cream and sprinkle with raw sugar. (optional)
  10. Bake pies in 425ºF oven for 15 minutes and then reduce heat to 350 and bake another 40 minutes.

To Freeze: You can freeze the baked pies once cooled or, freeze unbaked. When ready to bake put frozen pie in 450 oven for 15 minutes and reduce to 350 and continue to bake for 1 hour. Insert a knife into pie slits to make sure apples are soft. It is better to bake the frozen pie a little longer to make sure it is baked through.
I have donated pies from this recipe to many MCC sales. It's fun to be able to contribute to such a good cause.
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  1. Absolutley beautiful picture collage Kathy. ..
    Your pies look just awesome.

  2. Before opening the coment box I had the same words to say that Lovella already wrote...beautiful pictures!! Maybe a pie exchange would be in order one of these days?

  3. I couldn't agree more. Those photos are gorgeous but I am thinking that the aroma and taste of those pies are even better! Hmmmm...wish I could find a sign like that!

  4. Mmmm apple their any other scent in the kitchen in Autumn that rivals that? Love the picture collage, Kathy.
    Sometimes my daughters and I get together to make up apple pies for the freezer. It is so handy to pull a pie out of the freezer when the craving hits!

  5. Thanks for the nice comments girls! I love to ccok and bake, but photograghy and blogging are not my areas of comfort. You all made me smile. A pie exchange would be a great idea! Kathy

  6. I know this is an old posting, but am wondering where Tenderflake shortening might be found? I've always used the recipe on the Tenderflake Lard box for pastry, as did my mother and grandmother before me & have never in all my almost 70 yrs, seen Tenderflake shortening??
    I'm in BC if that's of any help.

    Thank you


    1. I'm sure that is an error, Joycelyn...and should have said Tenderflake lard. Use the recipe on the Tenderflake lard box & you can't go wrong (it's my favorite recipe as well!).

    2. Thank you Judy, and yes, I agree, the Tenderflake lard recipe is truly the best!


  7. I realize this is a super old blog post - but how you would modify the recipe if you only want to make one apple pie?

    1. Jessica ...
      If you look at the summer fruit pies there is a recipe for a single double crust pie. You can adjust your recipe to be like the one you looked at by dividing it by four for a regualr deep dish pie of by five for a smaller pie. Here is the link that might help

  8. Is it possible to peel/core/slice and then freeze your apples for use later on? Specifically for making into pie filling to make these frozen apple pies? Anyone have experience with this?


    1. Lisa, maybe check out this post about how to freeze apples.
      To make frozen apple pie I find it easiest to fill pie shells and freeze the pies raw.
      They can go from freezer to oven later. Bake until liquids bubble through slits.


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