How to Make an Apple Pie with Frozen Applesの効果的な手順を分かりやすく案内します。初心者から上級者まで必見の内容です。

Now, about the crust. Frozen apples release more juice than fresh ones—it’s a fact of life. So you need a crust that can handle a little moisture without turning into wallpaper paste. Use a double crust—one for the bottom, one for the top—and par-bake the bottom for 10 minutes before you add the filling. (Just poke it with a fork, line it with foil, and bake it for 10 minutes at 400°F. Easy as stealing a cookie from a toddler.) This step creates a barrier that stops the bottom from getting soggy. And if you’re using a store-bought crust? No judgment. I’m right there with you. We’re saving time, not trying to win a blue ribbon at the county fair.

Mix, Pile, and Sigh

Dump your frozen apples (still frosty, please!) into a big bowl. Add ¾ cup of sugar, 2 tablespoons of cornstarch, a teaspoon of cinnamon, and a big pinch of salt. Salt makes sweet things sing, by the way. Toss it all together with your hands. You’ll feel the apples starting to get a little wet, but it’s okay—the cornstarch is already working. Pour that glorious, clattering heap into your par-baked crust. Mound it high because apples shrink as they bake, and you want a tall, proud pie, not a flat, sad pancake. Dot the top with a few small cubes of cold butter. Yes, butter. Because we’re not savages.

How to Make Apple Pie Filling With Fresh or Frozen Apples