Apple Pie. How about a warm slice with ice-cream or a chilled slice with cheese whiz?

We don't need to use perfect apples in order to make an apple pie, so this is a great way to put your leftover, slightly bruised apples to good use. If I can get my hands on a bunch of apples at a reasonable price, I will usually make three or four apple pies and put them in the freezer. All I do, is put the pies together in foil pie plates and then store them in the freezer in freezer bags, UNBAKED. Whenever I want an apple pie, I pop one in the oven, right from the freezer and bake it. No one would ever guess that I didn't just whip that pie up fresh. It usually takes about an hour and a half to bake from the frozen state.

Apple Pie

Yield: 6 - 8 Serving

Enough Pastry for a double crusted 10" Pie Shell

8 to 12 apples, depending on the size (Cortland, Macintosh, Spies or any other type of apple suited for baking)

1 1/4 Cups of Sugar (White or Brown or a combination of both)

1/4 Cup of All Purpose Flour

2 teaspoons of Cinnamon (You may add nutmeg if you wish)

2 Tablespoons of Butter or Margarine

Egg Wash (1 Egg beaten together with 1 Tablespoon of Milk or Water)

Please watch Video for instructions on how to assemble the pie. Bake in a preheated 350 - 375F oven for approximately 1 hour or until golden brown, bubbly and apples are tender.