I made an apple pie this morning. Apples are scarce this season due to the early warm weather when everything started blooming early mixed with a late frost.
I used Granny Smith but I prefer Macintosh instead. They are softer when baked. Granny Smith are crisper and don't always soften when baking.
The crust was extra from my last batch of crust making in the late winter. Yep it lasts that long. I separate it into disks for one roll out. Wrap in freezer wrap plastic and place in ziplock bag and toss in the freezer.
I took it out last night and placed in the freezer to thaw.
When I cut my apples up in the fall, I buy a box full. Peel, slice and cut. Place pie serving in freezer bags, add some lemon juice and freeze.
It makes pie baking easy as pie!!!!
I've had many requests for a pie baking class. I'm hoping to do it but it depends on if the Macintosh apples come in at the fruit markets.