does anyone freeze unbaked pies to bake on Thursday? I'm thinking of the crunch top apple pie and

A

angak

Well-known member
pumpkin pie---making them ahead of time, but not baking, and freezing them to bake on thursday since I'll be on the road Wed. I know that frozen pumpkin pies are popular in the grocery freezer and bake up well, but I'm wondering if the crunch top pie will actually get crunchy or get too soggy? Maybe I'll just top it right before baking, although, frozen apple crumble pies look like they turn out fine.

 
Ang, some info.

my grandmother used to make pies in the summer when her apple trees were hanging full and freeze them unbaked. She would put several dozen of these in her freezer every year. They were quite the treat when she pulled them out in the winter and baked them. She made the best crust, it was like puff pastry, and the freezer didn't seem to effect that at all. So go ahead and make and freeze.

 
Yup I agree

Me, my Mom and neighbors would make an "assembly line" and put together 80-100 2-crust apple pies to freeze every Fall. I was always part of the production- flour was flying everywhere! Great fun and perfectly delicious pies- the crusts were always wonderful even after freezing.

Want to see some of the Sauk Centre, MN "Pie Ladies" from the 1950s? Here is a photo taken in my parent's house during a coffee break in the middle of one of those pie-making sessions.

http://s56.photobucket.com/albums/g166/Finer_Kitchens/AngAK%20and%20Cathy%20Z%20from%20Kauai/?action=view&current=applepies1.jpg

http://s56.photobucket.com/albums/g166/Finer_Kitchens/AngAK%20and%20Cathy%20Z%20from%20Kauai/?action=view&current=applepies1.jpg

 
Funny. Nope, I hated having my photo taken so I skipped out. The baby is a boy. I think he's 52 now.

 
This is the one we always used. It was my grandmother's favorite crust.

It makes one 10" deep dish pie crust so if you double the recipe you get two crusts and some good leftover dough to roll out, sprinkle with cinnamon sugar, bake and eat as a treat. We used to call this "tatters".

And, by the way, we ALWAYS used lard! Ah, the old days.

Grandma Grant's Pie Crust

1 cup all-purpose flour
1/2 tsp salt
1/3 cup lard or shortening
about 3 Tbsp ice water

Add half of shortening or lard to flour, add salt and cut in with a pastry cutter or beat at low speed with a hand mixer until very fine (about 2 minutes.) Add remaining shortening or lard and beat 1 minute until crumbly. Add the ice water and beat for just a few seconds until water is absorbed and mass starts to ball up. Refrigerate until chilled, roll out and line a deep pie plate.

 
And did you notice the pictures on the wall? People made from salad ingredients. Mom was a hoot.

 
Cathy - would this be ok made up in a processor?

Just last year I finally discovered how easy crust is made this way and gave up my mom's great recipe for the ease. I felt kind of funny going the shortcut route but it was so great!!!

This looks like it might work. Do you make it by hand or processor?

TIA

 
Great, Cathy! Thanks!

I normally just pulse instead of turning on for that very reason.

I'll use it this week for my pies, then. Thanks a bunch! I love heirloom recipes! (and everything else!)

I've never heard the term 'tatters' but, oh, doesn't it fit? I have my mom and grandmother's rolling pins and ate many of them from them during my growing up years.

My granddaughter now enjoys them as well. Guess all little girls love pie crust from grandma's house!

 
Cathy, if you substitute just a bit of lard for shortening/butter, you get some of the taste. Mom

started doing this when she tried to go "healthier".

 
at first glance, I thought the curtains were "Hawaiian" themed. what a forecast that would have been

but then I made out a nice scandinavian gal in the print.

 
remember our picture of "Gail"? this photo of your's could be our FK Forum logo. I love that they

are wielding their mighty rolling pins.

 
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