Freezer Apple Pie

I don’t know about anyone else, but when I want pie, I want it now. Or at least sometime before The Daily Show, which is not what would happen if I came home from work one night and decided to make pie on a whim.

When we were still working through the apples we picked a few weeks ago, and I knew I didn’t want a pie. At least, not then. But I thought, “When it gets colder and the apples are all gone and my husband is claiming we need to turn on the fireplace (aside: we live in Texas y’all, why do the houses all have fireplaces?), ooh yeah, I’ll want some pie. I’ll be glad I slapped these together and popped them into the freezer.”

And I was. We had a cold front jump into our laps this weekend along with rain, and yesterday was the perfect day to pull out one of these pies.

This is a crumb-style pie, because I don’t want to mess with top crusts.

Freezer Apple Pie

1 deep-dish pie crust
About 5 1/2 cups apples, cored, peeled, and sliced
1 tbsp lemon juice
1/2 cup sugar
1/4 cup brown sugar
3 tbsp flour
1 tbsp corn starch
1 tsp pumpkin pie spice

For the topping
3/4 cup flour
1/4 cup sugar
1/4 cup brown sugar
1/3 cup butter, room temperature

In a big bowl, mix together all but topping ingredients and dump into pie crust. Try to even it out but don’t worry about being pretty, unless that’s your thing.

In a smaller bowl, mix together dry ingredients. Cut in butter with a pastry cutter or knives until the mixture resembles coarse crumbs. Sprinkle over the top of the pie.

Place unwrapped pie in freezer for 24 hours, then wrap in foil and place in a ziploc bag.

To bake, preheat oven to 350. Unwrap pie and put it into the oven without thawing. Bake for 50-60 minutes or until edges are bubbly. Let cool completely before eating to let pie innards set.