Freezing Pies


When fruits are in season, it’s always good to make a few pies to freeze.  They make great gifts for housewarming, babies, get well, Holidays and just as a treat in the cold winter months.

Tonight we processed the last of our apples from our trees and made a few more apple pies to freeze.   I always pick up a few packs of the tin pie dishes.  You can get 8.5, 9, or 10 inch and if lucky I can sometimes find a deep dish tin.  These are the best to use for freezing your pies so you don’t have to use your glass dishes.  Before freezing I like to wrap them tightly in cling wrap.  I will then freeze them individually.   Once frozen, I place them on top of each other in a large freezer bag.

Our freezer is now stocked with 6 apple, 6 cherry, and 4 blueberry pies.  You can pick up cute pie boxes at your local craft store and decorate with ribbon for a nice gift.  Sometimes I will bake the pie before I give them away and other times I leave it frozen with directions how to bake on the inside of the box.  You bake them exactly as you would a store bought pie (30-35 minutes at 375 covering the crust after 15 minutes).

Here’s the last pie pictures we made for the season.  This one will be for 4th of July 2015.  The tween decorated it with our last name initial.

You can find my apple pie recipe here:  Apple Pie

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Easy Chocolate Cake


We love this easy chocolate cake recipe.  I always bake it in 2 pans (round or 8×8) as one will get frosted and the other will not because my crazy daughter does not like frosting.

I try to bake on the weekends and fit it in while preparing a meal.  This past weekend I made the macaroni salad while making chocolate chip cookies and last night I made chocolate cake for dessert for the week while grilling pork tenderloin.  It’s called “multi task cooking”.

I have used many variations of flour and sweetener in this recipe and it always tastes fabulous.

  • 2 cups sugar
  • 1-3/4 cups all-purpose flour (or whole wheat white flour or half almond flour etc.)
  • 3/4 cup cocoa p0wder    (I use the Hershey’s brand but whatever cocoa powder is fine)
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water

1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.

2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely and frost or leave plain.

This is also very good served with ice cream or make a quick batch of whip cream with heavy cream and serve on top.  YUM!!