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Another pie question...

lizbeth-gardener

6 years ago

I froze an already baked, gooseberry pie and am wanting to take out of freezer. We do not usually heat our pie before eating. We like cold fruit pie. Can I just leave on counter or in refrigerator (still wrapped) overnight to thaw?

Featured Answer

chloebud

6 years ago

I actually had to do this not long ago with half of a baked frozen cherry pie. Pretty sure I set the oven at 350. I put a sheet pan in the oven while it preheated, then set the frozen pie on the hot sheet pan. Sorry, I'm not completely sure of the time it took, but start checking after about 30 minutes. It probably took longer than that for mine. Let it cool, then put it in the fridge for your cold pie.

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Comments (7)

lindac92
6 years ago
Yep......the crust may "sog out" a bit....but....
lizbeth-gardener thanked lindac92
lizbeth-gardener
Original Author
6 years ago
So what is a way to keep the crust from getting soggy?
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sleevendog (5a NY 6aNYC NL CA)
6 years ago
I would heat it up in your oven loosely covered with foil on a lower rack before completely thawed for 45 min maybe at 325. That should prevent soggy bottom crust. Then let cool down on your counter. And then enjoy room temp or chilled. Really depends on how much moisture/juicy your pie was when freezing. A re-bake does 'freshen' most frozen crusts.

One of our few deserts is a rustic crostata from garden berries. I have to freeze a few every year. I take them out frozen straight to the oven on a sheet pan. Covered. We do like then warm/room temp.
lizbeth-gardener thanked sleevendog (5a NY 6aNYC NL CA)
lindac92
6 years ago
The only way to prevent a fruit pie from having a soggy crust when thawed is to bake the filling and the crust separately, wrap and freeze separately and assemble when thawed....but that precludes a 2 crust pie.
But really....what's a little sog in a home made gooseberry pie? I wouldn't turn it down!
lizbeth-gardener thanked lindac92
lizbeth-gardener
Original Author
6 years ago
last modified: 6 years ago
I baked it last night before the rest of the comments were posted. I went to BHG website and went by their advice to let frozen pie sit on counter for three hours and then put in 425 degree oven for 15 minutes. I put a doughnut shaped pan (for pie overflow) in oven to preheat and then baked pie on pan according to their directions. It's delicious and no apparent sogginess.

I think Sleevendog and Chloebud's way of baking/reheating while it's still frozen makes more sense. I will save those suggestions for next time.

Thanks!
chloebud
6 years ago
Glad it turned out well, Lizbeth! You mentioned the doughnut-shaped pan. I have a few round sheet pans I use for pie baking...handy!
lizbeth-gardener thanked chloebud

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