Corer Slicer
Ways to be more efficient making & baking large numbers of apple pies?
I have 2 more bushels of apples to process, and they are all going into double crust apple pies that I will freeze. . .and it’s taking forever! As it did last year. I am looking for more ideas on how to get more efficient, if there are any.
I already have one of those hand operated apple corer-slicer-peelers, and I use a KitchenAid food processor to cut the shortening into the flour. I roll my crusts out on a floured board with a covered rolling pin. I do 3 pies at a time, since that is what will fit into my oven. My husband helps me with the apple peeling part.
Any other ideas, or gadgets that will streamline this process? I can’t believe bakers take this much time, or they would never turn a profit. I have 2-3 bushels of apples to do every year, and I give apple pies away as gifts.
thx!
I’m in central minnesota, so our apples come in late. I have a few Goodland, which are soft, many Red Baron, some Honeycrisp, and many haralreds.
Take a couple days to make pie crusts, roll them out and stack with waxed paper separating them. Store in freezer and pull out what you will use in a day. There are *apple peelers and although it would relieve hand stress, I don’t think they’re much faster than hand peeling.
You can freeze pies without baking. You can prepare a slightly cooked version of your apple filling and freeze in a cling wrap lined pie plate, when frozen store in cling wrap and zip bags. Later you can slide the frozen (and allow to thaw in crust) or thawed filling in fresh pie crust to bake. Bags of filling can also be used when thawed for fried pies, pancake and waffle topping and topping for ice cream.
* http://www.applesource.com/peeler.html
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