This is a great use for extra apples you make get in your CSA share as well as at Pick-Your-Own. Having the centers or guts of the apple pies and crisps ready to go is also a time saver later in the fall and through the holidays.
Have a favorite pie or crisp recipe? Prep the centers as you normally would. Line your pie plate or crisp baking vessel with plastic wrap. *See below for tip with the plastic wrap.
Spoon the filling inside the wrap, press firmly and fold wrap around the filling, adding another piece if necessary.
Place pie plate or baking vessel in the freezer until the centers are frozen. Lift the frozen fruit centers out of the dishes and wrap tightly with foil and stack in the freezer.
Preheat oven to 375 degrees. Unwrap frozen apple filling and place in a pie pan that has been lined with a pie crust or you can do a top crust only pie and place the filling directly in the pie pan.
Cover the filling with the top crust, pinch the edges and cut a couple of vent holes. Place pie on a foil lined baking sheet to catch any bubble-overs and bake for 75 to 90 minutes. The bake time is a little longer because you are baking the pie from frozen. Depending on how large and deep the filling is, the bake time may need to be adjust. Test by inserting a knife in the deepest portion of the pie to feel if the center is hot. If your crust is browning before the filling is hot, cover with foil.
A plain bottom and crisp-style top can be used. This also works for a larger family size apple or apple and pear crisp. Baking time may need to be adjusted.
This technique is a time saver for later and saves you space in the crisper!
*Struggling with the plastic wrap? If you have 2 pie plates the same size, flip one upside down and cover the underside making sure there are no spaces for the filling to sneak through. Place pie plate #2 upside down over the plastic wrap and pie plate #1. Flip both pie plates right side up and remove pie plate #1. You now have a lined pie plate.