Frozenadobepie Recipes

FROZEN APPLE PIE FILLING RECIPE - (3.8/5)

Steps:

• Take a Ziplock bag and dump in everything except the apples and lemon juice and butter. Hold the top of the bag and shake it up really good. . (I did 10 of these bags at a shot, and let the kids help me, since they would just measure the same thing over and over into each bag) Peel, core and slice your apples and dump them into the bag. Chop the butter up into chunks (I tried to get at least 8 chunks.. it helps to freeze the butter before chopping it up) and dump that in the bag. Zip it shut with lots of air and flip the bag over and shake it all really good until everything is coated well. Open the bag, pour in the lemon juice, squish it around and suck all the air out of the bag with a straw and zip it shut. Squish it flat and lay it flat in the freezer. Don't wait until all the bags are done before putting them in the freezer.... they get WAY to juicy.. and don't pour the lemon juice ON the apples before putting in the bag, because then the mix in the bag doesn't coat the apples well. When you want pie, take it out and lay flat on the counter for about 30 minutes (covering with a warm wet t-towel helps speed it along) OR in the fridge over night. Squish it around to make sure the butter is evenly distributed and dump in a 9" regular raw pie shell & cover with a crust. Set the pie on a drip pan (you WILL need it) and bake as you would a normal pie (I did about 20 minutes at 400°F, and then 45 at 325°F). It takes approximately 9 apples to make a pie, and we used about a bushel to do 20+ pies. \

EASY BERRY PIE WITH FROZEN BERRIES

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a 9-inch pie plate with 1 of the pie crusts.
• Combine berries, sugar, cornstarch, liqueur, and lemon juice in a large saucepan over medium heat. Stir occasionally as berries thaw and the mixture thickens, 10 to 15 minutes. Remove from heat when it reaches the consistency of a runny jam or a sundae fruit topping.
• Pour the mixture into the pie crust. Moisten the edge of the crust with cold water, top with the second crust, and seal by pinching. Poke at least 3 holes in the top crust.
• Whip half-and-half and egg yolk together in a bowl with a fork. Brush over pie crust. Place pie on a baking sheet.
• Bake in the preheated oven until crust is golden, 20 to 25 minutes. Allow to cool so filling becomes solid, about 1 hour.

FROZEN ADOBE PIE

Steps:

• Let coffee ice cream warm slightly out of the freezer for about 20 minutes or until soft enough to spread.
• Spread coffee ice cream over crust and drizzle with half of the fudge sauce.
• Freeze until slightly firm. Remove chocolate ice cream and warm slightly for about 20 minutes or until soft enough to spread.
• Drizzle remaining fudge sauce over pie and sprinlke with almonds if desired.
• Freeze at least 2-3 hours before serving, if freezing longer, wrap well to prevent freezer burn.
• Serve with chocolate curls for garnish.

FROZEN-FRUIT PIE FILLING

Steps:

• Thaw fruit in a microwave oven in the fruit storage bag on the defrost cycle in 3 minute cycles, until the fruit is softened.
• Or submerge the bag of frozen fruit in tepid water 10-30 minutes, changing the water as it gets too cold.
• Drain the liquid from the bag and toss the fruit with flour, sugar and salt.
• Transfer to a prepared pie shell. Top with a crust or a crumb topping.
• Bake at 375 F until fruit is bubbly and crust in lightly browned, 25-35 minutes.

PEACH PIE WITH FROZEN PEACHES

Steps:

• Allow pie crusts to sit at room temperature about 15 minutes if recommended by manufacturer.
• Preheat the oven to 400 degrees F (200 degrees C).
• Remove plastic packaging from pie crusts and gently unroll one piece on a floured work surface. Dust the dough with flour on both sides. Fit the dough inside a 9-inch pie pan, shaping and gently stretching it to the top edge of the pie pan.
• Stir together frozen peach slices, sugar, cornstarch, lemon juice, cinnamon, and salt in a large bowl (see note.)
• Pour peach mixture into the unbaked pie crust and gently level out the top of the peaches with the back of a spoon. Peach slices will still be frozen.
• Gently unroll the second piece of dough on the floured work surface. Fit the second dough circle on top of the peaches, and allow an even amount to hang over the edge of the pan, all the way around.
• Brush the top of the pie with beaten egg, discarding any excess egg. Fold the edges of the top crust under, using the edge of the pan for a guide. Press the top crust and the bottom crust together to form a crimped edge. Lightly cover the crimped edge of the pie with strips of aluminum foil or with pie crust shields, to prevent over-browning.
• Cut several slits in the top crust with a sharp knife. Sprinkle sparkling sugar over the crust.
• Place the pie on a baking sheet and bake in the preheated oven until the pie is browned and bubbly, about 1 hour.
• Cool on a rack about 30 minutes and serve warm.

ADOBE PIE

Steps:

• Heat oven to 400 degrees. Spray 2-qt. casserole with cooking spray. Cook beef and onion in 12-in. skillet over med. heat stirring occasionally until brown; drain.
• Stir in tomatoes, corn, olives, raisins, cumin and cinnamon. Spoon into casserole. Prepare corn bread as directed on pouch, using milk, margarine and egg; stir chilies and 1/2 of cheese into batter. Spread over beef mixture.
• Bake uncovered 12 minute Sprinkle with remaining cheese. bake 5-7 minute or until corn bread is golden brown. 6 servings.