Should i prebake pie crust for apple pie

Here are some tips for getting as close to creating a make-ahead apple pie as possible without baking it:. If you're planning way ahead, you can also bake an apple pie in advance , cool it, and pop it in the freezer for up to 4 months. Once you're ready to serve, simply allow it to thaw at room temperature.

By Katlyn Moncada Updated September 10, Save Pin FB More. Easy Deep-Dish Apple Pie. Credit: Brie Passano. Hi Tiffany — I am SO happy to hear!! Is it possible to make the filling and crust, assemble the pie, freeze it uncooked, and cook it at a later date?

Hi Katie! Yes, I think so! Make sure the filling is completely cooled down before filling the pie. Once the unabaked pie is prepared, wrap with aluminum foil and then in a large ziploc bag for up to 3 months. To bake at a later day, remember not to thaw it or else it will become soggy. Bake time may need to be a bit longer because the apple pie is frozen. Hello Tania!!!!! For over 4 decades dreamed of baking an apple pie?

Yesterday decided to do it read your recepie, problem, aside from overly ripe these are not apples for pies, no matter lets go. Your recepie is cooling down as I type, but I already taste it. I do not have a drooling emoji. It is fantastic inspite of the apples. All I did was cut the cooking time, I cut them too thin for my taste beside that??????? Hi Olga, I am SO happy to hear!! And thank you for your kind comment.

Hey, hear I am with the good news. Making another today, apples are cooked and cooling down, dough is in ice box. Used the filling portion for apple empanadas or little hand held apple pies.

Turned out wonderfully, thank you for do this! The pie looks wonderful….. It has not browned and looks the same as before baking. Going to cut into it later today. I baked it in a Pyrex pie plated.

Any thoughts? Did you bake it in the middle rack of the oven? I only used the filling recipe but it was delicious and cooked to perfection! My family loved it. I somehow ended up with enough filling for two pies using 9 apples , so now I have one in the freezer to bake later! Hi Tania, this is my new favorite apple pie recipe, just delicious. My question is, can I freeze this pie if I blind bake the bottom crust first?

And finally, remember to cover the edges with pie crust shield or foil! Hi, Can I prepare the filling weeks ahead and freeze? Would I thaw it for a day or two before using? Will freezing change the texture of the apples? Thaw it in the fridge overnight. Texture may change a just a tiny bit, but nothing too major.

Let me know how it goes! I am going to attempt this to make this. I have made apples pies before many times but my apples are still too crunchy which I just realized meant under cooked even after leaving in oven for 45 minutes. My husband likes that but since I want to make it for our neighbor it has to be right this time.

I already have Pillsbury crust for the bottoms, and will do your filling. It sounds yummy. Before I saw your recipe that is. So I hope the combination will work out okay. Instead of doing the crust topping I am going to make a Crumble topping as the one I have been using for years is really good. And husband prefers it. I assume that I should follow the baking instructions as you have them even with the crumble topping.

Wish me luck! Thank you for making the instructions so clear, and precise. Oh and I normally make my slices really thin but since I will be precooking them I see your show it does not have to be thin. I am excited! Hi there! The combination of honeycrisp, granny smith, and fuji apples sounds amazing! Yes, it will work with a crumble topping just fine. Hi Tania I made two pies last week. Wow 16 apples to cut. I cooked them in two stages since my pot was not big enough.

Talk about a work out. The three apple combination that I mentioned above was fantastic. Thank you so much for your recipe. I am now a expert apple pie maker.

Sorry I suppose I should not gloat. But I am so excited to have the perfect apple pie. Our neighbors loved it and so did we. And the crumble topping by the way is great with it. Thank you! Will my apple pie filling thicken as it cools?

If I add more cornstarch will it get too thick when I bake my pie? The fat melts when heated in the oven, and unless there is a filling to prop up the sides of the pie crust, it can slump.

Another issue is billowing air pockets in the center. If you don't blind bake with weights, or poke holes into the bottom of the crust, the bottom of the crust can puff up. For years I pre-baked crusts the way most people did, about 15 minutes at a high baking temperature using foil or parchment and pie weights, then removing the pie weights and foil, poking the bottom of the crust with the tines of a fork, and continuing to bake for 20 minutes, uncovered.

This method works, but I've always found it a bit fussy. And even when you poke the bottom of the crust all over with little holes, sometimes you still get air pockets bubbling up at the bottom.

I have recently starting using a method I learned from Stella Parks at Serious Eats that consistently gives good results, even with hard-to-blind-bake crusts such as my no-fail sour cream pie crust.

No removing of the pie weights mid way, no poking the bottom with a fork. It works! The pressure of the pie weights keeps the bottom of the crust from billowing up, and the sides from slumping too much. Another thing that Stella recommends is using sugar for pie weights instead of beans or other weights.

Why sugar? Because of its small granular size, sugar distributes the weight more evenly against the sides of the crust. You can also re-use the sugar in baking. If fact, cooking the sugar this way lightly caramelizes it, giving it more flavor. You can also easily use uncooked rice or dry beans. I've extensively tested all three; they all work. I have found that sugar does give consistently better results, and helps keep the sides in place better.

If you know you are making a crust that will be pre-baked, form the edges of the dough higher than usual, above the edge of the pie pan. Make sure you are starting with a frozen pie crust, not defrosted.

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