Is it safe to bake a frozen pie in glass pie plate?
stacey_mb
3 years ago
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Chicken pot pie.....can it be frozen assembled? pix to follow...
Comments (5)I have frozen this recipe it has turned out fine. Here's my recipe: 3 boneless/skinless whole chicken breasts) 1 can of cream of chicken(campbells) 1 can of canned vegetable mix(veg-all) drained! 1 box of Pillsbury pie crusts(located in dairy section) 3 tablespoons melted butter salt&pepper, other seasonings 1/2 to 1 cup of water(depends on what consistency you want) First cook chicken, add seasoning such as salt and pepper to chicken while cooking. After chicken is done pull apart or dice. In a mixing bowl add chicken, drained vegetables, cream of chicken, water, butter, seasonings. Put 1 pie crust in dish, preferably glass, pour in mixture, put 2nd pie crust on top and pinch sides all the way around. Cut 4, 1 inch slits in the top to vent and bake at 350 degrees for about 45 minutes or until golden brown. Enjoy!...See MoreBaking sheet pie
Comments (24)I also am really bad at making rolled pie crusts. Has anyone ever made a pat-in-pan pie crust for a sheet pan pie like these? I found this recipe, but it looks like it would have to be doubled for a 10 x 15 inch jelly roll pan. Although it states at the end that the recipe can't be doubled, I think they mean you can't use half of the recipe to roll out a top crust. Does anyone think this would work for a streusel topped slab pie? PAT-IN-PAN PIE CRUST (Makes pastry for a single-crust 8- or 9- inch pie) Ingredients: 1 1/2 cups plus 3 tablespoons all-purpose flour 1 1/2 teaspoons sugar 1/2 teaspoon salt 1/2 cup vegetable oil 3 tablespoons cold milk Directions: Place the flour, sugar, and salt in the pie pan and mix with your fingers until blended. In a measuring cup, combine the oil and milk and beat with a fork until creamy. Pour all at once over the flour mixture. Mix with a fork until the flour mixture is completely moistened. Pat the dough with your fingers, first up the sides of the plate, then across the bottom. Flute the edges. Shell is now ready to be filled. If you are preparing a shell to fill later, or your recipe requires a prebaked crust, preheat the oven to 425 degrees. Prick the surface of the pastry with a fork and bake 15 minutes, checking often, and pricking more if needed. VARIATION: For a 10-inch shell, use 2 cups all-purpose flour; 2 teaspoons sugar; 1 teaspoon salt; 2/3 cup vegetable oil; 3 tablespoons milk. "quote from cook book" Quick, crisp but tender, it needs no rolling out. I highly recommend this pie crust, especially if you think you can't make a good pie. This recipe can only be used for one-crust pies____you can't double the recipe and roll out a top crust. The mixture is just too tender to transfer from the pastry board or cloth to the pie. Teri August...See MoreQuestion re baking apple pie
Comments (1)I put a cookie sheet down at the next oven level below the pie plate, not directly underneath and touching it. That seems to work fine. SharonCb...See MoreRECIPE: frozen apple pie filling
Comments (3)I would love to have the peach pie filling recipe that TIA talks about in the Posted by chickadee__3a (My Page) on Sun, Aug 27, 06 at 16:06 (I've just been given a large number of apples. I don't have time to make and freeze pies right now. Does anyone have a recipe for apple pie filling that can be frozen? I have one for peaches that works well so I'm thinking there's probably one for apples. TIA) Here's one for Apple Pie Filling from my mother. The pie recipe follows. Apple Pie Filling Mom 8-05 (freezing recipe) Ascorbic Acid or bottled lemon juice 18 (approximately 6 pounds) large baking apples 1 ½ to 2 cups sugar 1/3 cup quick-cooking tapioca 3 Tablespoons lemon juice 1 ½ to 2 teaspoon cinnamon Prepare 2 quarts of ascorbic acid solution as directed on the package, or 2 Tablespoons bottled lemon juice in 2 quarts water. Peel and core apples. Slice into ascorbic acid solution. Drain. In a 6- to 8-quart saucepan, combine apples and remaining ingredients. Let stand for 15 minutes. Cook over medium heat for 10 minutes or until mixture thickens and apple wedges are tender. Stirring frequently. Immediately fill hot sterilized quart jars with mixture, allowing correct headspace. *Wipe jar tops and threads clean. Place lids on jars and screw bands on firmly. Let cool completely before placing in freezer. *The correct headspace for a wide mouth jar, 1 ½"; regular mouth jar, 2". Yield: Approximately 4 quarts. Apple Crumb Pie Mom 8-05 (serving suggestion) 1 quart frozen Apple Pie Filling Pastry for 9-inch one-crust pie Topping ½ cup all-purpose or unbleached flour 1/3 cup sugar or firmly packed brown sugar 4 Tablespoons butter or margarine ¼ cup chopped pecans, if desired Partially thaw Apple Pie Filling so apples break up but some ice crystals remain. Heat oven to 400 degrees F. Prepare desired pastry for one-crust pie using a 9-inch pie pan. Spoon pie filling into pastry-lined pan. In a medium bowl, blend topping ingredients to form crumbs. Sprinkle over pie filling. Bake at 400 degrees F. for 40 to 45 minutes or until topping is golden brown. Yield: 8 servings....See Morestacey_mb
3 years agostacey_mb
3 years ago
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