I have to make several apple pies. Has anyone ever done the peeling and slicing of the apples, sprinkle with a little fruit fresh and then refrigerate overnight to cut down on doing everything in one day?
apple pie do ahead tips
Replies to this discussion
I haven't done that, but I have made the filling, just as if I were going to make the pie right then. Then I poured it into a pie plate lined with two long pieces of foil. Level the top, wrap the foil up and seal and then freeze. Once it is thawed, you can take it out of the pan and put it in a ziplock bag. On baking day, put the still frozen pie filling disk in the crust-lined pie plate, top with crust or crumbs and bake as normal, adding a few minutes to the baking time.
Or you can make your pie crust up ahead of time and refrigerate or freeze it. I have done both disks of crust before rolling and already rolled out crusts. I rolled them out, put a piece of waxed paper on top and bottom, folded them gently in quarters and slipped the whole thing into a ziplock bag. If you are freezing, make sure you keep the pie crust on top of the freezer, or you risk cracking it into pieces if you knock it or crush it after it is frozen and brittle.
Good luck with your pies and write back to tell what method you used to get it all done.
Yes, I've made the apple filling ahead and refrigerated it. I did not do the pre-cooking of the filling ahead of time, however.
And now, think about it. You can buy CANNED apple pie filling... So pretend you are just making your own.
Also, I'm remembering... I used to make around 100 apple pies per summer for my employer (private residence) many years ago. They were wrapped and frozen unbaked. Then when the summer was over, the pies were taken back to town (Milwaukee) and baked throughout the winter as needed. They wanted them year after year, so they must have been okay. --jej
Instead of using the fruit fresh sprinkled on the apples, I would opt to store the peeled and sliced apples in acidulated water. I use fresh lemons and lemon juice. Cut the lemons in half, squeeze the juice into the water and add the lemon halves in with the apples. If you're not using organic lemons, rinse the skins well or just use the juice and skip the step of adding halves.
I haven't done this overnight for apples, but I have for other things like artichokes for up to two days in the fridge. Overnight should be fine for apples.
When it comes to pre-cooking apples for pie, some people do and some don't. I do slightly pre-cook the apples and drain out all but 1/4 C of the liquid which has to be almost room temperature before placing it in the pie dish, so I see no reason why you couldn't make it ahead and refrigerate or freeze it as others are recommending.
For the pie crust dough, I personally would just refrigerate or freeze the formed disks for each pie, wrap tightly in plastic wrap and place in a tightly sealed freezer bag. Let defrost in the refrigerator or on the counter.
Apple pies are my thing, and I do assure you, the best and easiest thing to do is pre-cook the filling. Not all the way - just follow the directions here
BTW I never thought about this - because I don't like domed pies - but if you DO like domed pies, use more apples!
One good thing about pre-cooking (partially) your apples like this is that you get a much better idea of how "full" the pie is. I don't like domed pies, but if I did, I wouldn't want there to be mostly AIR under that dome, LOL! That happens sometimes with pies when you start with the totally raw apples - they cook down and leave a space behind!
Yep! That's what the air space is from, alright! Cooking the apples until just fork tender prevents this. The other benefit, IMO, is looks.
I arrange the uppermost apple slices in an attractive pattern. The pretty design can be seen on the top layer of crust where it's shaped by the apples.