Freezing Pies?
rgreen48
8 years ago
last modified: 8 years ago
Featured Answer
Sort by:Oldest
Comments (8)
Related Discussions
Questions about freezing pies
Comments (8)There have been a number of posts re freezing pies by several members, but they tend to be buried in threads on other topics. Iowa State Extension says pumpkin pies can be frozen unbaked. The filling and crust should be chilled before assembling. However, the freezer life is relatively short, approximately 4-5 weeks. Other sources recommend baking the pumpkin pie, freezing and then thawing in the refrigerator. Recommended freezer life is 2-3 months. We have friends who in the fall do assembly-line processing of pumpkin purée and make many pies, which they bake in disposable aluminum pans, freeze firm and then vacuum-seal. They turn out all right (though I'm not wild about their recipe). Something which uses a lot of eggs and freezes very well is cheesecake. It could be a pumpkin cheesecake with a gingersnap crumb crust, which would be far more freezer-worthy than pumpkin pie. Bejay's suggestion to freeze the eggs is probably the best and most versatile. Below is a link to an earlier thread on freezing pies. Pumpkin is mentioned, but only in passing. Carol Here is a link that might be useful: Freezing Apple Pies?...See MoreFreezing Pies
Comments (7)Cook the filling and use Clear Jel or Frezer Flow starch as a thickener. Make the bottom pie shells and spread margerine on the bottom and insides of the shell. Chill the shells a while, as well as the prepared filling. Fill the shells and add the top crust, and make a small hole (half to an inch) for venting. Place in freezer, to firm up. Then bag in FS bags if possible. When you want to bake one DO NOT THAW, set the oven to 425, and place the pie on a big cookie sheet or flat pan to catch drips. Mine don't boil over much as they have no sugar added. Bake about an hour or more, on the lower third of the oven. Look for bubbling at the vent hole. If the top crust is browning too fast, place a piece of foil over it. I make many meat pies this way, chicken, turkey, and even beef. They are all made similar to this method. Try getting some PUFF Pastry sheets, from the freezer, thaw, then cut in quarters and, and fill the center with some of the apples, fold up all four sides, or fold into a triangle. I also likd to wipe the top with water and sprinkle sugar on the top crust before baking. Adds a nice touch to pies....See Morefreezing apple pies?
Comments (27)G'Day Marian. Here are a few thoughts on frozen apple pies. The only time I need a frozen pie is for camping or hunting when it is not feasible to bake a pie. I have tried baking a pie (cherry works better than apple for me) and freezing it and taking it in a cooler and then defrosting it at camp. The apple pie is marginal that way (cherry works better) but welcome with a hot cuppa after a morning of walking the hills. I have experimented and the following method works a bit better. I bake an apple pie and let it cool and then slice it. I then take my vacuum sealer bags and form 8 bags large enough for each slice. I place the slices on waxed paper and then on a cookie sheet and freeze solid. Then I vaccum seal the slices and back into the freezer (labelled and dated). This works fairly well. For camping, I pack the individual slices in my cooler and I don't have to worry about transporting a pie plate back and forth and the slices take less space. They stay fairly frozen until needed, but this does depend on time of the year. At home, if Leslie and I have a hankering for an apple pie and we don't want a whole pie to temp us, we take a couple slices out of the freezer. Dang, now I want an apple pie. I will have to check to see if the Johnathons are out yet--those are my favorite as I can't find pippens around here. Based on my experience, peach pies and cobblers don't do well frozen and thawed. I have not tried pumpkin pie. Cheers, Gary...See MoreApple Pies - A couple questions
Comments (2)Cookie, you will probably get several different answers to your questions, but.....The lard will make a more tender, flakier pie crust. I freeze fruit pies unbaked....See Morergreen48
8 years agolast modified: 8 years agorgreen48
8 years agolast modified: 8 years agorgreen48
8 years agolast modified: 8 years ago
Related Stories
PRODUCT PICKSGuest Picks: Pi Day + Pie Stuff = Yummy Fun
Add these tools and accessories to your baking arsenal and watch smiles multiply
Full StoryEDIBLE GARDENSHow to Grow Your Own Luscious Cherries
Nope, they’re not the easiest fruit to grow. But with spectacular blossoms and pies as possibilities, cherries are sure worth a try
Full StoryFEEL-GOOD HOME21 Ways to Waste Less at Home
Whether it's herbs rotting in the fridge or clothes that never get worn, most of us waste too much. Here are ways to make a change
Full StoryKITCHEN DESIGNLove to Cook? We Want to See Your Kitchen
Houzz Call: Show us a photo of your great home kitchen and tell us how you’ve made it work for you
Full StoryPETS15 Doggone-Good Tips for a Pet Washing Station
Turn a dreaded chore into an easier task with a handheld sprayer, an elevated sink or even a dedicated doggie tub
Full StoryMOST POPULARThanksgiving Tales: When the Turkey Tanks
Houzz readers prove adept at snatching victory from the jaws of entertaining defeat
Full StoryLIFESimple Pleasures: The Joy of Baking
Fill your house with a heavenly scent and your heart with cheer by making time to bake
Full StoryLIFEShare Your Winter Storm Jonas Photos and Survival Tips!
Let’s see your pictures and hear your ideas on how you’re keeping your house warm and staving off cabin fever
Full StoryKITCHEN COUNTERTOPSKitchen Counters: Tile, the Choice for Affordable Durability
DIYers and budget-minded remodelers often look to this countertop material, which can last for decades with the right maintenance
Full StoryLIFEHard Winter? 9 Ways to Battle Cabin Fever
We know a lot of you are trapped where it just won’t stop snowing. Here are some ways to survive
Full Story
lindac92