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Roll one pie crust out into pie plate. Place lemon and apple juice in large mixing bowl along with vanilla. Peel and chip apples into that bowl, pausing every now and then to stir them to coat in juice.
In separate bowl, combine all dry ingredients and stir to blend. Pour dry ingredients apples and juice and stir well to coat.
Fill pie crust with apple mixture. Dip a brush or fingertip in water and run around the edge of the crust before placing the other crust on top of it. Crimp the edges together with a fork or your fingers. Cut four slits in top of pie crust.
If you are using a disposable pie plate, top pie with the accompanying lid. Carefully seal pie in a FoodSaver bag or wrap really well in foil. Note: how well the pie is sealed determines quality of the pie once baked. Freeze immediately.
Unwrap frozen apple pie. If desired, brush top with melted butter and sprinkle about a tablespoon of sugar over.
Place fully frozen apple pie on a baking sheet in the center of oven. Preheat oven to Watch to see when oven reaches preheated temperature. Once oven reaches 425, set timer for fifteen minutes.
After that time is up remove pie from oven, reduce temperature to 375, cover the edges of pie in foil, and return to oven. Continue baking for 50-60 minutes, or until pie is lightly browned on top and bubbly inside.
Preheat oven to Place pie on baking sheet in oven and bake for 15 minutes. After that time is up remove pie from oven, reduce temperature to 375, cover the edges of pie in foil, and return to oven. Continue baking for 40-50 minutes, or until pie is lightly browned on top and bubbly inside.