Apple Pie Recipe Frozen Crust

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Now, the filling. This is where you can impress everyone without breaking a sweat. Grab about 5 to 6 medium apples. Granny Smiths are my go-to because they’re tart and hold their shape, but honestly, any apple you have is fine. Don’t overthink it.

Peel, core, and slice them into thin, even slices—about ¼-inch thick. You don’t need surgical precision, just try to keep them all roughly the same size so they cook evenly. A little unevenness adds rustic charm, right?

Here’s the fun part: toss the apple slices in a bowl with ¾ cup of sugar, 2 tablespoons of flour, 1 teaspoon of cinnamon, a squeeze of lemon juice, and a pinch of salt. That flour is crucial—it thickens the juices so you don’t end up with apple soup.

Pro Tip: Don’t Skip the Butter

Here’s a little secret that makes this pie taste world-class. After you pour the apple filling into the crust, dot the top with about 2 tablespoons of cold butter, cut into tiny cubes. It melts into the filling and adds a richness that will make your taste buds do a happy dance.

Frozen Apple Pie (And How to Bake From Freezer) - Southern Plate