That time of year
Last October, I made a pie crust and froze it for later use. But then I had some work done on my house which took 3 months instead of 3 weeks (and it'll take 3 decades to pay it off), so I didn't have the use of my kitchen all winter long. But then you know how it is--you buy more stuff at the store and you put it in the freezer, and it piles up, until pretty soon you don't even know what's in there anymore.
Well, this weekend I found that pie crust again. Just over a year old. It really shouldn't have kept more than 3 months, but I didn't want it to go to waste, so I thought I'd use it. But I didn't want to go the trouble of making a whole apple pie just to find out that the crust had turned to crap. So I used half of the crust to make some apple dumplings for Dan and me. They were delicious, and the crust was perfect. So I used the other half to make more apple dumplings for Noddy and me (this time SHE's having work done on her kitchen.) Again: delicious.
So yesterday, I felt inspired, and I made 5 (FIVE!) pie crusts. I froze 4 of them and put the other in the fridge so I can make a pie with it tonight. I *so* want to leave work early so I can get started on those apples ASAP so that I have time to bake it early enough that I can actually eat a slice tonite.
I want to freeze some pies, too (before baking them). Rose Levy Beranbaum (pie goddess) says it's fine, and I tend to trust her completely, but I've also found people who don't recommend it at all. So I'm not sure what to do. And I can't help but wonder if success depends on the type of apple you're using (I use Macoun apples when possible for pies, and use Granny Smith as a close second choice)
