Best Recipes For Baking a Frozen Pie With Directions


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

A close up of food

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

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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.

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