PROCEDURES FOR HOME FREEZING OF BAKED GOODS --continued 



Food 



Pies-con.: 



Apple-con . : 

 Baked before 

 freezing-con. 



Procedures considered most appli- 

 cable to home freezing 



formula: 

 Use standard recipe (114) 



Preparation: 

 Mix sugar and flour and sprinlde 



over fruit (67) . 

 Proceed as for fresh apple pie 



(114). 

 Cool Uio roughly (136, 148) . 



Other procedures noted Irom the literature 

 review 



Packaging: 

 Use glass, tin, or paper pie plate, 

 cover with second plate, heat- 

 seal in cellophane or in metal 

 foil, wrap in ordinary wrapping 

 paper (114) . 



Formula: 

 Hydrogenated or plain lard is preferable 



to vegetable shortening (69) • 

 Hydrogenated cottonseed oil was shortening 



used (67) . 

 Lard used ^ (105) • 

 Tne greener apples had more flavor but 



were drier (105) • 

 Better to add sugar than to use sirup or omit 



sugar (105) • 

 Preparation: 

 Prepare as usual, bake in hot oven (450° -F-) 

 15 minutes, reduce temperature to 350° and 

 bake 35 minutes, cool thoroughly (114) . 



Filling: 

 Dip in cold thick sirup (75 percent 

 sugar) with 800 mg. ascorbic acid per 

 gallon added (67) . 

 Dip apples in lemon juice (67) . 

 Apples were not peeled (69) . 

 Steam apple slices 1 l/2 minutes (105) ■ 

 Crust: 

 No difference in pastry made by hot 

 water and conventional methods after 4 

 montlis' storage. Conveti tionaJ. metliod 

 preferred on snort storage (105) . 

 Vents were cut in top crust (67, 69) • 

 Packaging: 

 Wrap in cellophane, using drug-store fold; 



cover with stockinette (69) . 

 Seal in waxed paper (67) . 

 Wrap in cellophane after removing from 



tins (105) . 

 rtrap in cellophane, heat-seal, freeze; next 

 day remove from freezer, cover with paper 

 pie plate, secure with tape, cover witli 

 stockinette. ^ 

 Storage: 

 Not more tlian 6 weeks. ^ 

 After 1 month, some browning of fruit 

 dipped in lemon juice occurred (67) . 

 After 3 months, some browning of fruit 

 dipped in sirup occurred (67) . 

 months at 0° F. (69) . 

 6 months or more (114) . 

 Undercrust was less soggj' alter 4 montlis' 



than after 1 montli's storage (105). 

 Crust satisfactory for 6 months (67). 



See footnotes, page 'jn. 



