If you are selling a piece made from one or more of my free tutorials in your online shop, I require that you use your own, original photography, and include a link back to my website to credit me as the designer. I also allow all designs to be made and sold at fundraisers, craft fairs, etc. You may print them at home, but please do not copy or distribute them. However, photos and ideas that are published to this site are my protected intellectual property. I love to share my projects, and my tutorials, recipes, and e-books are ALL free for your personal use. Publishing multiple photos from a project, or including instructions with an accompanying photo are not permitted and you will be asked to remove them. This also includes personal sharing on social media and Pinterest. If you feature a photo, it may not be accompanied by the project tutorial or recipe, whether in my own words as it originally appears or paraphrased by you. If you would like to feature my tutorial on your website or share it on your social media you may use one photo to feature, as long as you provide a link back to the original post. Frozen pies (baked or unbaked) will keep for up to three months in the freezer.All tutorials and photos published at Happy Hour Projects are copyrighted. Roll out the dough on a lightly floured surface into a 13-inch round. To reheat the pie, preheat oven to 350 F and bake the pie (with one layer of aluminum foil on top to prevent burning) for about 20 minutes or until heated through. Directions Make the crust: Whisk the flour, granulated sugar and salt in a large bowl. The day before serving the pie, take it out of the freezer and allow it to defrost in the refrigerator overnight. Label with the date and reheating instructions. To freeze a baked pie, let the pie cool completely, then double wrap the entire pie and pie plate with aluminum foil. If the top starts to brown, place the aluminum foil back on top. Keep an eye on the pie during the last 20 minutes. Keep the top of the pie covered with a sheet of aluminum foil and bake at 400 F for 30 minutes, then remove the foil and bake at 375 F for 30 to 40 minutes longer. When ready to bake, remove the pie from the freezer and preheat the oven to 400 F. Double wrap the pie plate with aluminum foil and label with the date and baking instructions. To freeze the pie before baking, assemble the pie completely in the pie plate. Pro tip: Use this all-in-one apple peeler/corer/slicer to get perfectly sliced apples quickly!Īpple crumble pie freezes well before or after you bake it. Allow pie to cool for at least 3 hours so the filling sets. Cover pie with aluminum foil if the top starts to brown. Bake the pie: Place pie in the oven and bake at 400 F for 30 minutes, then reduce temperature to 375 F and bake for 30 more minutes.Place crumble topping over the apples and press down slightly so the topping stays. Assemble the pie: Remove pie crust from the freezer and fill with prepared apples (the filling will mound in the center).Prepare crumble topping: Whisk together dry ingredients, then add the butter and use a pastry cutter to cut the butter into the dry ingredients until a crumbly mixture forms.Use hands to toss ingredients until apples are coated. Add sugar, flour, lemon juice, lemon zest and cinnamon. Prepare apple filling: Peel slice and core the apples and place in a large bowl.Place pie dough in the freezer while preparing filling. Place one pie crust inside a 9-inch pie dish and crimp the edges. Prepare pie crust: Either make a homemade crust or use store-bought.The oat crumble topping has the perfect ratio of butter, sugar and oats to make each slice of pie irresistible. The apple filling calls for Granny Smith apples, which are best for baking because they hold their texture without losing flavor.
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