Here are the recipes for baking a frozen pie with easy directions to follow and enjoy your pie.
1. Classic Apple Pie Baking a Frozen Pie
Ingredients:
1 / 3 cup sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1 / 4 teaspoon ground ginger
1 / 4 teaspoon ground allspice
6 to 7 cups thinly sliced peeled tart apples (about 2 1/2 pounds)
1 tablespoon lemon juice
Dough for double-crust pie
1 tablespoon butter
FILLING:
In a small bowl, combine sugar, cornstarch, and spices; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat.
On a lightly floured surface, roll one-half of the dough into a 1/8-in. thick circle; transfer to a 9-in. pie plate. Trim even with a rim. Add filling; dot with butter. Roll the remaining dough into a 1/8-in. thick circle. Place overfilling—Trim, seal, and flute edge. Cut slits on top—cover edge loosely with foil.
Bake at 375° for 25 minutes. Remove foil; bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cool on a wire rack.
2. Baking A Frozen Pie Blueberry Pie
Ingredients:
1 / 3 cup sugar
3 tablespoons cornstarch
1/2 teaspoon ground cinnamon
4 cups fresh or frozen blueberries, thawed
1 tablespoon lemon juice
Dough for double-crust pie
FILLING:
In a small bowl, combine sugar, cornstarch, and cinnamon; set aside. In a large bowl, toss blueberries with lemon juice. Add sugar mixture; toss to coat.
On a lightly floured surface, roll one-half of the dough into a 1/8-in. thick circle; transfer to a 9-in. pie plate. Trim even with a rim. Add filling; dot with butter. Roll the remaining dough into a 1/8-in. thick circle. Place overfilling—Trim, seal, and flute edge. Cut slits on top—cover edge loosely with foil.
Bake at 375° for 25 minutes. Remove foil; bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cool on a wire rack.
3. Baking A Frozen Pie Cherry Pie
Ingredients:
1 / 2 cup sugar
1/3 cup all-purpose flour
1/4 teaspoon ground cinnamon
6 to 7 cups fresh or frozen pitted tart red cherries, thawed
1 tablespoon lemon juice
Dough for double-crust pie
FILLING:
In a small bowl, combine sugar, flour, and cinnamon; set aside. In a large bowl, toss cherries with lemon juice. Add sugar mixture; toss to coat.
On a lightly floured surface, roll one-half of the dough into a 1/8-in. thick circle; transfer to a 9-in. pie plate. Trim even with a rim. Add filling; dot with butter. Roll the remaining dough into a 1/8-in. thick circle. Place overfilling—Trim, seal, and flute edge. Cut slits on top—cover edge loosely with foil.
Bake at 375° for 25 minutes. Remove foil; bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cool on a wire rack.
4. Baking a Frozen Pie Chocolate Cream Pie
Ingredients:
1 / 2 cup sugar
3 tablespoons cornstarch
1/4 cup baking cocoa
Dash salt
3 cups milk
2 ounces unsweetened chocolate, chopped
1 teaspoon vanilla extract
Dough for single-crust pie
FILLING:
In a large saucepan, combine the sugar, cornstarch, cocoa, and salt; stir in milk until smooth. Add chocolate. Cook and stir over low heat until the mixture comes to a boil.
Cook and stir for 2 minutes longer. Remove from the heat; stir in vanilla. Cool for 15 minutes, stirring occasionally. Pour into the crust. Chill for at least 3 hours before serving.
5. Baking a Frozen Pie Coconut Cream Pie
Ingredients:
1 / 2 cup sugar
3 tablespoons cornstarch
1/4 teaspoon salt
2 cups milk
4 egg yolks, lightly beaten
1/2 cup flaked coconut, toasted
1 tablespoon butter
1 teaspoon vanilla extract
FILLING:
In a large saucepan, combine the sugar, cornstarch, and salt; stir in milk until smooth. Cook and stir over low heat until the mixture comes to a boil. Cook and stir for 2 minutes longer. Remove from the heat; gradually stir into yolks. Return all to the pan.
Bring to a gentle boil; cook and stir for 2 minutes longer. Stir in coconut, butter, and vanilla. Cool for 15 minutes, stirring occasionally. Pour into the crust. Chill for at least 3 hours before serving.
