Continuing With the Baked Goods Theme...

I thought of this as I was searching through my freezer today.  I found a bag of apple pie filling and I thought it would be perfect to make today. 

Apple Pie Filling

5 cored, sliced, and peeled green Granny Smith Apples
1 tbs lemon juice
3/4 c sugar
2 tbs all purpose flour
1/2 tsp ground cinnamon
pinch of all spice

In a large mixing bowl combine sugar, flour, cinnamon, and all spice.
Add apples and lemon juice.  Mix well.

Place in a gallon size freezer bag.  Will hold in freezer for 4 months.

Crust for Apple Pie
*This is a double crust recipe (top and bottom crust).  You can freeze this crust if you just plan on doing a single crust (just the bottom).  Just cut the recipe in half.  This crust recipe can be used with any pie.

2 1/4 c all purpose flour (plus a little extra to sprinkle on work space to prevent crust from sticking)
3/4 tsp salt
2/3 c crisco (or store brand shortening)
9 tbs ice cold water (just put some ice and water in a glass and measure your water from there)
Optional:
milk
sugar

In a large mixing bowl combine flour and salt.
Using a pastry blender or a fork, blend shortening into mixture.  Mixture will look crumbly.  (make sure not to over blend.  you want the crumbly texture.)
Begin to add ice water 1 tbs at a time.  Use a fork to gently toss the dough.  Once dough is moistened, divide into 2 balls.
Lightly flour your work surface.  Roll out first ball to 12 inches in diameter.  Use rolling pin to gently lay over pie plate.  Shape into plate.
Re-flour work surface.  Roll out 2nd ball to 12 inches in diameter.  Once pie is filled, use rolling pin to lay on top of pie.  Use fingers to pinch crusts together.
Cut a couple slits in center of pie.


Optional:
Use a pastry brush, and brush top crust with milk and sprinkle with sugar.

To Bake Whole Apple Pie:
Pre-heat oven to 375 degrees F.
Cover edge of pie with aluminum foil to prevent over browning and bake for 40 minutes.
Remove foil and bake for an additional 20 minutes.

To Freeze Whole Apple Pie:
Cool pie to room temp.
Place in gallon size freezer bag.  Will hold for 4 months in freezer.
To defrost just remove from freezer and thaw covered on counter.
You can reheat the pie if you want to serve it warm.  Bake at 325 degrees F until warm.