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.