When baking homemade apple pie, it only makes sense to bake more than one and freeze the extras for later. By doing this, you are heating the oven only once and yet reaping the benefits of home cooking at a later date. It doesn't matter if you use store bought pie shells and filling or if you make both yourself, baking and freezing apple pies for later takes no more effort than cooking just one.
Make and Bake the Pie
Preheat the oven to 350 degrees F.
Assemble the pies by placing one pie crust in the bottom of each aluminum pie pan. Fill each pan with apple pie filling. Cover the pies with a second crust, fluting the edges to seal the crusts together.
Cut several slits in the upper pie crusts or prick the crust several times with a fork. Place the pies on cookie sheets to catch any drips while the pies cook.
Place the pies in the preheated oven and bake for 45 to 55 minutes or until golden brown.
Remove the pies and place on wire racks to allow them to cool.
Freezing the Pies
Wrap the cooled pie in heavy-duty aluminum foil. Cover both the top and bottom of the pie, in the pan, folding the foil over to seal.
Place the pie in a large, zipper-type freezer bag and seal shut. If you do not have a freezer bag that will hold the pie, wrap the pie in freezer paper and seal shut with freezer tape.
Label the pie with the date and contents.
Place the pie in a level area of your freezer. The pie will keep for six months.
About this Author
G. K. Bayne is a freelance writer, currently writing for Demand Studios where her expertise in back-to-basics, computers and electrical equipment are the basis of her body of work. Bayne began her writing career in 1975 and has written for Demand since 2007.