I've baked a number of fruit pies recently and found the best way to maintain the integrity of the crust (staving off sogginess) is to cover the leftover pie loosely with a flour cloth and keep it on the counter.

This has worked far better for me than plastic wrap or putting it in a Tupperware pie keeper in the fridge.

I would still put any cream/milk based pies in the refrigerator and suffer the consequences with the crust. But most fruit pies can stay a day or two on the counter. My kitchen temp. is in the 65-72 range.

The covered plate you're considering would be nice to cover & carry to someone's home, but IMO it's not the best choice for storing.

I agree....it's a set up for guaranteeing a soft crust...with all the crisp gone.
use it to store cookies.
Linda C

I think the topper that you posted the link to would be decorative only. In my opinion there is no pie that can really last more than a day or 2 at the most and still taste good..they are just meant to be eaten quickly I think.
Joann

Thank you very much everyone. That is exactly what I needed to know. I think I will hold off on the pie plate for now then. They are neat though aren't they?

Kate

I agree, the topper is purely decorative. I have one with apples, and if I'm not careful how I crimp the crust, the lid knocks the edge off anyway, so I seldom use the top.

I leave fruit pies sitting on the counter for a day or two, but custard type pies like pumpkin go into the fridge.

Annie

Thank you very much Annie. Sounds good.

Kate