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The solution? Make it and bring it to a pot-luck. Not only will I get to eat it, but he’ll find a different dessert to enjoy! Double win!
Hee hee hee 😉
While making this dessert, I thought about how I could do more with the time I was spending in the kitchen. The crusts were easy, but those apples seemed to take forever. Could I stretch the dish? Maybe turn one batch into two? Make something else requiring apples while I’m already peeling and chopping away?
That’s kinda how I was thinking when I came up with our Thanksgiving game plan, but on a much smaller scale.
It would be SO NICE to be able to dedicate a day – even just a few hours – to prepping and planning meals for a week or two. Being able to pull out a frozen meal and plop it in the oven on a busy night sounds like bliss!
But even if I had those few hours to prep and plan in the first place, there’s no place I can store the food.
Because my freezer is tiny.
I don’t have room for two whole chickens, more than few packages of pepperoni AND entire meals ready for me to bake in the oven. I’ve rearranged that freezer umpteen billion times and it’s just not possible.
See? That 9×13 pan only fits because I’ve wedged it under that metal rack. Please don’t ask me to take it out.
So the “freezer cooking for small freezers” concept was born.
While making the slab pie for the fellowship lunch, I realized that it would be easy to make another. One bowl is dirty from the crusts (flour, salt, butter… in both). Another bowl is dirty from apples, sugar and cinnamon. I could easily reuse each bowl for the same purpose. But there’s no way I could assemble and bake the entire pie.
Tiny freezer, remember?
- Instead I made the bottom crust – minus the liquid – and put it in a freezer bag.
- Then I made the top crust – and put it in a separate freezer bag.
- And then I did the apples – and you guessed it – put it in a separate freezer bag.
- Each bag is labeled with what layer it is and instructions for what to do next (like add water or milk to the bottom crust). Baking instructions are included too, since I’ll probably forget the details when I’m ready to bake it.
This type of freezer cooking is right up my alley. What’s even better is that we’re leaving for vacation in two days, and this pie is going with us!
We’ll have homemade apple pie while on vacation. Could it get any better?
All I have to do is bring the three bags. It doesn’t even matter if they’re in a cooler or not. They’re already frozen so if anything, they’ll simply thaw during the drive. And since none of the layers require refrigeration (butter stays at room temperature just fine!), it’s perfectly portable.
And there was no more work involved than I had already planned to do!
- One batch of homemade pie crust
- 6 granny smith apples, peeled, cored and sliced
- ½ cup sugar
- 1 Tbsp lemon juice
- 1 Tbsp cinnamon
- 1 cup flour
- ½ cup butter
- ½ cup brown sugar
- ½ cup chopped nuts (optional)
- Preheat oven to 375 degrees and prepare homemade pie crust as directed. Pat into the bottom of a 9x13 glass pan.
- In a large mixing bowl, combine apples, sugar, lemon juice and cinnamon. Spread evenly over the bottom crust.
- In the same bowl you used to make the bottom crust, combine flour, butter and brown sugar.
- Mix using your fingers until it resembles coarse breadcrumbs. Stir in nuts, if using. Sprinkle evenly over the apple layer.
- Bake for 45-60 minutes, or until the filling bubbles. Cool completely.
Remember that if you’re making this for later, store each layer separately in the freezer. You could assemble and store the entire 9×13 glass pan in the freezer too, but I’m going to pretend that no one has a freezer big enough to do that just to make me feel better. 🙂
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