Yummy Frozen Apple Pie Recipes

Steps:

• Take a Ziplock bag and dump in everything except the apples and lemon juice and butter. Hold the top of the bag and shake it up really good. . (I did 10 of these bags at a shot, and let the kids help me, since they would just measure the same thing over and over into each bag) Peel, core and slice your apples and dump them into the bag. Chop the butter up into chunks (I tried to get at least 8 chunks.. it helps to freeze the butter before chopping it up) and dump that in the bag. Zip it shut with lots of air and flip the bag over and shake it all really good until everything is coated well. Open the bag, pour in the lemon juice, squish it around and suck all the air out of the bag with a straw and zip it shut. Squish it flat and lay it flat in the freezer. Don't wait until all the bags are done before putting them in the freezer.... they get WAY to juicy.. and don't pour the lemon juice ON the apples before putting in the bag, because then the mix in the bag doesn't coat the apples well. When you want pie, take it out and lay flat on the counter for about 30 minutes (covering with a warm wet t-towel helps speed it along) OR in the fridge over night. Squish it around to make sure the butter is evenly distributed and dump in a 9" regular raw pie shell & cover with a crust. Set the pie on a drip pan (you WILL need it) and bake as you would a normal pie (I did about 20 minutes at 400°F, and then 45 at 325°F). It takes approximately 9 apples to make a pie, and we used about a bushel to do 20+ pies. \

Steps:

• Use foil on bottom of oven rather than a cookie sheet under pie pan.
• Prepare pastry for single-crust pie.
• Place in pie plate and trim and crimp the edge; refrigerate 30 minute loosely covered with plastic wrap.
• In a large mixing bowl, stir together the sugar, flour, cinnamon, nutmeg, allspice, and salt.
• Add apple slices and gently toss until they are coated well.
• Transfer mixture to pie.
• FOR CRUMB TOPPING: Stir together brown sugar, flour, and oats.
• Using a pastry blender, cut in the butter until topping resembles coarse crumbs.
• Sprinkle over apple mixture in pie.
• To prevent over-browning while baking, cover edge of pie with foil.
• Bake at 375 degrees Fahrenheit for 25 minutes.
• Remove foil and bake 25 to 30 minutes more, or until top is golden.
• Remove from oven.
• Cool on wire rack about an hour and serve!

Steps:

• Spread half the pie filling over crust.
• Top with half the ice cream; cover and freeze for 30 minutes.
• Drizzle with half the caramel topping; cover and freeze for 30 minutes.
• Top with remaining pie filling; cover and freeze for 30 minutes.
• Top with remaining ice cream; cover and freeze until firm. May be frozen for up to 2 months.
• Remove from the freezer about 30 minutes before serving.
• Warm remaining caramel topping; drizzle some on serving plates.
• Top with a slice of pie; drizzle remaining caramel topping over pie and sprinkle with pecans.