Edwards brand frozen pies...
always1stepbehind
5 years ago
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ravencajun Zone 8b TX
5 years agocaflowerluver
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Ken--Meat Pies, Freezer Flo
Comments (8)OK.. Here goes.. The Ingredients Store was where I got the Freezer Flo. According to National Starch, that formula works best for thickening a freezing product. I make a simple pie crust recipe (quite large) and roll out dough for the bottoms of the Au Grautin foil pans. They are steep sided, so you need a bit of care to position the crusts in them. Trim off all extra at the edges to the foil rim. The filling is made of cooked chicken or turkey, some fresh carrot slices and frozen veggies (like peas, limas, and corn which are OK to refreeze). I also add cut up partially cooked potatoes. The sauce is usually made from the skins, fat, wing tips and bones of the bird. Its seasoned with a bit of rosemary and sage. These herbs and solids are removed and then the starch is added to thicken the flavored and seasoned stock . The 'gravy' is poured into a big bowl with all the other ingredients and is mixed. I apply a small amount of margerine (my favorite is I can't Believe its Not Butter) to the bottoim inside crust (still raw). This helps to reduce soggy bottom crusts. The meat mixture is spooned into the pie shells. Its thick and chunky with just a light coating of the gravy/sauce. I roll out top crusts and place them on the filled pies, trim, and press around the edges with a fork to seal. The top center gets a small hole cut into the dough. They are packed in 8 inch wide Food Saver bags and a vacuum is pulled, and then sealed. The 8 inch wide bag material is quite snug, so use care in puttng in the pies. They are then frozen for as long as you like. If you want a quick bake, take it out of the freezer about 2 days before baking, which will be less than an hour usually at about 400 degrees. If its still frozen, I bake at 425 and cover the top to prevent burning. I do it in my little toaster oven and the top just browns too quickly without e foil on top. After an hour, you can check it for bubbling, as well as remove the foil off the top, so it will brown. If its not bubbling yet at the hour, let it stay in there a bit longer before you take off the foil. My toaster oven has an enamaled baking pan that the pie is on. In the regular oven, have it on a metal cookie sheet or larger flat pan. What you end up with is a frozen pot pie like you see in stores, only yours actaually have MEAT in them, instead of traces of rubber boots that were on the chickens.. A store bought pot pie usually takes an hour or more to bake, depending on if its frozen solid or thawed, or sold as fresh raw. Here is a link that might be useful: Freezer Flo...See Morefreezing apple pies?
Comments (27)G'Day Marian. Here are a few thoughts on frozen apple pies. The only time I need a frozen pie is for camping or hunting when it is not feasible to bake a pie. I have tried baking a pie (cherry works better than apple for me) and freezing it and taking it in a cooler and then defrosting it at camp. The apple pie is marginal that way (cherry works better) but welcome with a hot cuppa after a morning of walking the hills. I have experimented and the following method works a bit better. I bake an apple pie and let it cool and then slice it. I then take my vacuum sealer bags and form 8 bags large enough for each slice. I place the slices on waxed paper and then on a cookie sheet and freeze solid. Then I vaccum seal the slices and back into the freezer (labelled and dated). This works fairly well. For camping, I pack the individual slices in my cooler and I don't have to worry about transporting a pie plate back and forth and the slices take less space. They stay fairly frozen until needed, but this does depend on time of the year. At home, if Leslie and I have a hankering for an apple pie and we don't want a whole pie to temp us, we take a couple slices out of the freezer. Dang, now I want an apple pie. I will have to check to see if the Johnathons are out yet--those are my favorite as I can't find pippens around here. Based on my experience, peach pies and cobblers don't do well frozen and thawed. I have not tried pumpkin pie. Cheers, Gary...See More'Real' home made pies!
Comments (43)Nancy, what interesting points you made. I think you hit the nail on the head. I was raised by a mother who was likely to obsess over the food and place settings. She'd be so nervous and worked up that you could almost see the tension in the room. She got herself so wound up that she wasn't really engaged in the conversation. It was like talking to a robot-- she answered in short, judgmental bursts, usually without really knowing the specifics of whatever we were talking about. I have this strong conditioned negative association with that style of entertaining, but I also inherited it. If I stop and think about it, it's ridiculous. I spend this time and energy trying to make something perfect-- people may or may not notice-- and I get so worked up in doing it that I make everyone tense (and the only possible purpose of spending all that time on the food is people's enjoyment!) It's shooting yourself in the foot. I've seen gatherings where people don't obsess, but they actually enjoy each other's company. It's a glorious feeling-- it's in stark contrast to that unsettling house-of-cards feeling you get when you're trying to build a perfect holiday with people you don't like or trust. I love it when someone posts one of those panicky, detail-obsessed posts, and they get a response that says 'Do half of what you think you should do. Breathe. Remember to have fun.'It sounds trite, but it's extremely good advice. It sounds like you want your friend to have the same good feelings that you get from pie. It's the same good intention as missionaries who want other people to get the same good feelings they get from Jesus. But people have different conditioned associations, different backgrounds. I could feel that you're lazy for using canned instead of fresh, and someone else could feel that I'm lazy because I didn't grow the pumpkin myself. And someone else could feel that person is lazy for using pesticides when they grew their pumpkin. It's all pretty arbitrary....See MoreFrozen vegetables....your use?
Comments (27)I keep frozen peas, green beans and corn in the freezer all the time. Corn, is from the farmers market, that I freeze myself. I chop green, red and yellow peppers for winter use too, but also as a time saver. It's nice to be able to grab what I need, already chopped. To go with our New Years ham tomorrow, I'll be making creamed red potatoes and peas. The peas will be from the freezer, no other choice, we have to have our "peas for prosperity"! Another favorite here is peas and peanuts. All that is, is frozen peas with about an equal amout of salted redskin peanuts and a little mayo to bind. You don't cook the peas, just rinse in a colander under cold running water. This is a local favorite from a very nice resturant that has been in business for about 40 years. Just thinking about it is making me hungry for some... Frozen corn I sometimes doctor with a little hvy cream and a pinch of sugar. Brussels sprouts are another veg that I pick up frozen in the winter, especially when fresh is really expensive or when I'm just plain lazy. Plain with butter is fine, but make a very tasty side dish with B sprouts, maple syrup and bacon. Add a chopped apple if you have one that needs to be used. Yummy! Nancy...See Moremorz8 - Washington Coast
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