PROCEDURES FOR HOME FREEZING OF BAKED GOODS --continued 



Pies-con.: 



FYuit, i^eneratcon. 

 Baked belore 

 tTeezing-con. 



Procedures considered most appli- 

 cable to home freezing 



Thawing and heating: 

 Remove wrapper and heat at once 

 in a 400° -F. oven (130) , or thaw 

 at room temperature in the pack- 

 age (1, 123, 130, 148, 166, 178) • 



Other procedures noted from the literature 



review 



Better to freeze pies unbaked than 

 to prebake them (67, 69, 114) . 



_Formula: 

 Use firmer varieties of apples, 



since apples soften on freezing^ 

 Use standard recipe for pastry ^ 

 (50). 



Preparation: 



Steam apple slices (50, 58, 105, 

 130, 136) . 1 1/2 minutes (50, 105) 

 cool, and drain (114) ; or dip 

 slices in ascorbic acid solution 

 (1 teaspoon ascorbic acid to 1 

 pint water) (130) • 



Do not slit top crust £/ (67, 69) . 



Thawing and heating: 

 Thaw an hour or two at room temperature, 



place in 350" F. oven 10 to 15 minutes 



(1, 166) . 

 Thaw in oven until warm (148) . 

 Thaw at room temperature: 



6 hours (123) . 



8 hours (130) . 

 Pies are better if thawed in Uieoven than 



at room temperature (49, 50, 123) . 

 On thawing, pastry is likely to absorb 



moisture and lose crispness (178) . 



P ormul a: 



Greener apples had more flavor but were dry 

 (105) . 



Apples that have not been pretreated to pre- 

 vent oxidation become discolored. ^ 



Use a bland lard of high shortening value. V 



Lard used (105) . 



Hydrogaiated or plain lard preferred (69) . 



Hydrogenated cottonseed oil shortening was 

 used (67) . 



Preparation: 

 Crust: 



To prevent sogginess in lower crust, roll 

 slightly thinner than usual, and sprinkle 

 with flour or cornstarch or brush with 

 egg white or melted fat just before add- 

 ing the filling (130) . 



Prick holes or cut slashes in top crust 

 (130). 



No difference in pastry made by hot water 

 and conventional methods after 4 months' 

 storage. Product of. conventional method 

 was more flak>' on short storage (105). 

 Filling: 



Apples left unpeeled (69) . 



Sugar and flour mixed and sprinkled over 

 the fruit (67) . 



Steam sliced apples: 

 1 or 2 minutes (136) . 

 3 minutes (58) • 



Sprinkle lemon juice or ascorbic acid solu- 

 tion on the filling (50, 136) . 



Dip slices in lemon juice (67, 130) . 



Dip slices for 1 minute in solution of 1 

 teaspoon sodium bisulfite to 1 quart 

 water, drain, let stand 1 hour before 

 freezing (58) . 



Spe footnotes, page 93. 



