Freezer Apple Pie Kit

In a ziplock bag, put:

* approx. 6 c. apples, peeled and sliced
* 3/4 c. sugar
* 2 T. all-purpose flour
* 1 t. ground cinnamon
* 1/2 t. ground cloves
* 1/2 t. ground allspice

Squish this around so that the apples get coated and the spices get mixed around. Then put this in the freezer. Note: if you like your pies to be more “heaping,” then by all means, use more apples. I always put a cookie sheet underneath the baking pie just in case filling runs over. That way I don’t need to clean the entire oven if the pie bubbles over.

When you need an apple pie, take out the crust and the pie kit. Let both thaw. You can hurry this along by putting the ziplock of pie filling in a bowl of warm water, but check to make sure there are no holes in the bag. You can also hurry the crust along by putting the sealed package of crust in a bowl or warm water, microwaving it on the defrost setting, or tucking the crust inside your shirt next to your skin for half an hour. The last option is a little uncomfortable and one that I usually don’t use.

Spread the crust into a pie plate and dump the uncooked pie filling in. Put the top crust on and pinch the edges so that it all looks homemade. Make a couple of vent slices in the top crust to let steam escape. Bake at 425° for about 20 minutes and then turn the oven down to 350° and bake another 20 or 25 minutes or until the crust is golden brown.

Serve with ice cream or with slices of really sharp cheddar cheese.