Freezing Pies Tips

Before freezing a pie or pie shell, make sure you tightly wrap it in plastic wrap or foil. Remove plastic wrap or foil before baking.

Pie Shells

– Baked stored for 4 months. Heat at 350º for 6 minutes.

– Unbaked stored for 2 months. Bake right out of freezer.

Fruit pies

– Baked stored for 4 months. Heat at 325º for 45 minutes.

– Unbaked stored for 3 months. Heat at 475º for 15 minutes, then at 375º for 45 minutes.

Cream, Custard pies & pies with meringue

– Cannot be frozen

Pumpkin & Pecan

– Bake before freezing. Stored for 4 months. Heat at 325º for 45 minutes.

Double Pie Crust

2 ½ C. flour

3/4 C. shortening

3/4 tsp. salt

8 to 10 Tablespoons (1/2 c. plus 2 T.) ice cold water

1. Combine flour and salt in a mixing bowl.

2. Gently cut in shortening with a pastry blender until pea sized.

3. Sprinkle 6 tablespoons of the cold water over flour mixture, tossing lightly with a fork or rubber scraper. Add the remaining water 1 tablespoon at a time, tossing with a fork, and press to the side of the bowl until all is moistened.

4. Divide dough in half, and gently pat into 2 lightly flattened balls. (Don’t over-work your dough at this point. You should just gently gather the dough into two slightly flattened pieces, not two tightly compressed dough balls.)

5. For a 2-crust pie:

Bottom - On a lightly floured surface, roll one ball from center to edges, to form a 12” circle. Fold in half or roll the pastry around the rolling pin. Unfold or unroll it over a 9” pie plate. Ease the pastry into the plate, and, using kitchen shears, trim the dough so that there is a one-inch overhang of pie dough. Fill the crust with the desired filling.

Top - On a lightly floured surface, roll the second ball from center to edges, to form a 12” circle. Place the top crust on the filling, and cut slits or shapes to allow steam to escape. Using kitchen shears, trim the pastry one inch beyond the rim. Fold the top edge over the trimmed bottom edge, and flute the edge to seal.

Bake pie as directed on individual recipes.

6. For a lattice top pie:

Bottom - On a lightly floured surface, roll one ball from center to edges, to form a 12” circle. Fold in half or roll the pastry around the rolling pin. Unfold or unroll it over a 9” pie plate. Ease the pastry into the plate, and, using kitchen shears, trim 1” beyond the rim of the pan. Fill the crust with the desired filling.

Top - On a lightly floured surface, roll the second ball from center edges, to form a 12” circle. Using a pizza cutter, cut the pastry in 1/2” strips. Starting at the center of the pie, weave the strips over the filling to make a lattice. Press the ends of the strips into the rim of the bottom crust. Fold the bottom crust over the strips, and flute the edge to seal.

Bake pie as directed on individual recipes.

Apple Pie

Start with Pie Crust recipe

Filling

6 C. prepared baking apples (peeled, cored, and sliced)

3/4 C. packed brown sugar

2 Tbsp. flour

1/4 tsp. ground nutmeg

½ tsp. cinnamon

1/8 tsp. salt

To use on completed crust 2-3 Tbsp. milk

sugar

1. Preheat your home oven to 425°.

2. In a mixing bowl, combine brown sugar, flour, nutmeg, cinnamon and salt.

3. Peel, core and thinly slice apples. Add apples to cinnamon mixture and toss to coat.

4. Pour filling into the prepared bottom crust.

5. Place top crust over filling as directed above. Brush the crust with milk, and sprinkle with sugar.

6. Using foil, fold a 12” square of aluminum foil into quarters. Cut out the center section, making a 7 ½” circle. Unfold the foil and place the square section over the pie. You may also use a long strip of foil 5 inches wide to wrap around the pie. When placing the foil on the pie, place the shiny side out to reflect the heat away from the crust. Loosely mold the foil over the edges to protect them from burning.

7. Bake for 35 minutes. Remove foil, and bake for 15 to 20 minutes more until the crust is golden and the filling is bubbly. NOTE: You may want to protect the bottom of your oven from the molten syrup in case it spills out of the pie during baking.

Raspberry Butter

½ cup soft butter

½ cup raspberries, crushed

1 Tbsp. sugar

1. Using wire whisk on KitchenAid, beat butter on high speed until fluffy, up to 10 minutes. Scrape the bowl occasionally.

2. Add raspberries and sugar.

3. Continue to beat, scraping bowl occasionally with a rubber scraper, until well mixed, up to 10 additional minutes.

Classic White Bread

6-7 cups bread flour

3 T sugar

1 T salt

2 T shortening

4 ½ teaspoons regular or quick active dry yeast

2 ¼ c very warm tap water

2 T butter or margarine, melted, if desired

1 In your KitchenAid bowl, stir 3 ½ cups of the flour, the sugar, salt, shortening and yeast until well mixed. Add warm water. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle.

2. Put on kneading hook and knead about 5 minutes or until dough is smooth and springy. Grease large dinner plate with shortening. Place dough on the greased dinner plate, turning dough to grease all sides. Cover plate loosely with plastic wrap and let rise in proofing oven 20 minutes or until dough has doubled in size.

3. Grease bottoms and sides of three 8x4 or 9x5-inch loaf pans with shortening or pan spray.

4. Gently push fist into dough to deflate. Divide dough into thirds. Flatten each dough portion with hands or rolling pin into 18x9-inch rectangle on lightly floured surface. Roll dough up tightly, beginning at 9-inch side/ {press with thumbs to seal after each turn. Pinch edge of dough into roll to seal. Pinch each end of roll to seal. Fold ends under loaf. Place seam side down in pan. Brush loaves lightly with butter. Cover loosely with plastic wrap and let rise in proofing oven 20 minutes or until dough has doubled in size.

5. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 425 degrees.

6. Bake 20-25 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove loaves from pans to wire rack. Brush loaves with butter; cool.

7. Slice on a cutting board with electric knife to serve.

Easy Cinnamon Apple Crumble

1 package Rhodes Anytime!™ Cinnamon Rolls, thawed (it is easiest to work with slightly cool rolls)


1 can (21 oz) apple pie filling



Topping:


½ cup sugar


1 cup flour


½ cup butter, softened

1. Remove thawed cinnamon rolls from package and place on a cutting board. Cut into bite-sized pieces.

2. Cut apples in pie filling into smaller pieces.

3. Combine cut up rolls and apple pie filling.

4. Place cut up rolls and pie filling in a greased 9x13 pan. 

For topping:

1. Combine sugar and flour.

2. Cut in butter until mixture is crumbly.

3. Sprinkle over rolls and apple pie filling.

4. Bake at 350°F 40-45 minutes.

5. Top with frosting packet from cinnamon rolls, if desired, before serving.

Bread Hints

To Make a Proofing Oven (speeds things up):

If you must “cheat” on one of the rising times because of timing, it is better to cut the first rising time short.

1. Put boiling water in an oven-safe cereal bowl on the floor of the top oven (small oven). You will need the large oven (preheated) for baking.

2. Turn oven to 175º.

3. When oven has heated, TURN OVEN OFF, and put prepared dough (oiled and placed on a greased plate (for our top BYU small oven) in oven.

4. Remove the bowl of water from the oven for baking. NOTE: Once you take the dough out of the proofing oven, it will continue to rise.

***HINTS***

•Use hot tap water– our water temperature (120˚) will not kill the yeast by the time you combine the other ingredients.

•Warm your flour in the microwave before adding it to the recipe. Zap it for 15 seconds at a time until it is warm to the touch.

•Warm a cold egg in hot tap water before cracking and using in your bread.

•Make sure that you are using Fast Rise Yeast or Instant Yeast for these recipes.

•Use shortening (not vegetable oil spray) to prepare your pans for baking breads.