Stack the pies using Rubbermaid containers, or a bowl that acts as a dome for the lower and a riser for the upper, or go to a bakery supply place and buy a few pie boxes.

The inserts for the Griffith milk-glass spice jars fit down
in the jar just the rim sits at the mouth of the jar. I took all the inserts
out because as soon as you turn them upside down to shake they fall out. I just
use my smallest measuring spoon to reach into them. I don’t store many spices
in them but they look nice and remind me of my mother and grandmother. You can
get reproduction waterslide decals for the jars on eBay.
Decals

I will half agree with dcarch in that some of the pies might need to be refrigerated (not that I know which ones, since I put them all in the fridge.) However, you can use your baking sheets or drying racks, stood on glasses that are tall enough to make extra temporary shelves.

I'd probably use cutting boards to stack them but I have about 10 cutting boards.

For stacking:

1. Use corrugated cardboard to make a ring around the pie just tall enough than the tip of the pie.

2. Lay two chopsticks on the ring and stack the next pie on top.

3. Make the next ring for the next pie.

This will give the pies ventilation so that you don't get soggy crust, or collapsed crust.

dcarch

Stacking- use cans as base, and board or baking racks or baking sheets on top.

I have had to do that with pies for a bake sale. As Iisaam suggested, I used pie boxes. I found them at A.C. Moore in the Wilton area.

Thank you! Glasses and cans are the part I could not really come up with right now. I will store the pumpkin, pecan and apple pies in the oven (another great idea, thank you). The custard and pumpkin-cream cheese layered pies I prefer to store in the fridge.

Most of my spices come from Penzey's and are in bags. I want to use the Griffith's jars for the small quantities of sprinkling on top like paprika, cinnamon, cocoa, etc. I will look for some screen soon to see what can be done.

FYI: the pumpkin pie should also be refrigerated since it has eggs and milk.

To stack pies in the fridge, I use shallow shipping boxes. I slip one pie into the box and then store the other pie on top of the box.

To make sifter tops, you can use marquisette fabric (for a fine mesh) or tulle for a larger mesh, and you can secure the fabric with rubber bands. Just make sure to use enough rubber bands to make it secure enough, and make the fabric large enough that you can hold onto it over the jars when shaking them. You can use two layers of tulle to make a smaller mesh if you only have tulle and do not have marquisette, which is my situation at the moment.

I have at least two pie keepers, and I recommend that you invest in some if you make pies on a regular basis. Mona gave me one of them, and I bought the other at The Container Store. Tupperware (like Mona sent me) is best, but if you buy the new plastic ones, make sure you never put them in the DW, as they will warp.

I do need to invest in some pie keepers, I just need to add it to my ever growing list of kitchen supplies. :) I really, really wish there was a Container Store near me. It is a store that I could have a lot of fun in.

FYI: the pumpkin pie should also be refrigerated since it has eggs and milk.

I am curious what the difference is for commercially prepared pumpkin pies? What is added to make them safe at room temperature? I often make my plain pumpkin pie with coconut milk but it still makes me wonder.

I have many Tupperware pie keepers, all bought at garage sales and I just put my pies in them and stack away. The same when I take them to a church dinner, I have carriers that hold up to 3 pies each and I put the pies in the Tupperware pie keepers first and then stack them in the carriers. The carriers were bought at Hobby Lobby.

Sue

Cooling racks you can set the pies on in your fridge? We always left pies on the counter from the day before... pumpkin, cherry, apple.

Those old Tupperware pie stackers were great!

If you don't have room for the cans and boards, you can try a multilevel paper sorter, or a folding tray holder. I have one of the latter. If it's not too tall, it would be perfect.

https://www.amazon.com/Linden-Sweden-Bakers-Adjustable-Cooling/dp/B00076VGQ4/ref=sr_1_1?ie=UTF8&qid=1478289911&sr=8-1&keywords=baker%27s+cooling+rack

I also have some of those old Tupperware pie stackers, purchased at the online auction or included in "box lots". They work well as long as your pie isn't too deep, and I like deep dish pies because I like the filling more than the crust.

I got some pie boxes on Amazon, like this. They are good for transportation but I found they don't close well more than a couple of times.

http://www.webstaurantstore.com/polar-pak-03240-9-hinged-ops-plastic-deep-pie-container-10-pack/99903240.html?utm_source=bing&utm_medium=cpc&utm_campaign=Shopping%20HP&utm_term=1100404859821&utm_content=Disposables

I do have a Tupperware cake taker, I put one pie in there, cover the other pie with aluminum foil, and stack it on top. Sometimes I have to use two square tupperware containers because they are shorter, and then still stack a third pie on top!

The cake racks on glasses is a good idea, as long as you are careful how you shut the door of the fridge, so you don't jar your stack and have it fall. Yeah, ask me how I know THAT...

Annie

Yes, Annie is right, those pie stackers by Tupperware would not work out for me as my pies are deeper and bigger around. I have some of those somewhere but also got rid of several too as I never used them. I do have metal pie things for displaying your pies or for cooling them. I use them but they would not fit in my refrigerator, too tall.

Sue