Freezing Cooked Apples Twice?

[montrealfood]

I agreed to make miniature pies for my brother's wedding and am trying to figure out how to divide the work up over a few weekends.

Ideally, I'd like to cut up and prepare/cook the apple mixture one day, then freeze the mixture (I just got the apples yesterday so this needs to happen rather quickly. The following weekend, I'd make the pie crust, partially thaw the apples to put them into the pies, then freeze the unbaked pies.

This means that the apples would potentially be frozen twice and I'm not sure if this is a good idea. Any advice? Thanks!

[biondanonima]

I agree - you're going to have mush. Why not reverse the order and make the pie crusts the first weekend, then make the filling the following weekend and plop it in the frozen crusts?

[montrealfood]

Thanks for your quick replies! I think your suggestion of reversing the order should work. I guess I got hung up on the idea of preparing the apples right away, but if I keep them in a cool place, they should be fine for a couple of weeks at least.

Thanks again!

[weezieduzzit]

I think you risk reducing them to mush. Freezing/thawing/refreezing tends to ruin the texture of many items- apples are something that breaks down easily and quickly.

Ideally the crust would come first and then the filling. Are the mini pies the same size as something like a muffin pan? You might be able to freeze the filling in muffin cups and then pop them out (still frozen) and into the pie crust. Just a thought....