If I bake an apple pie and freeze it. Would I thaw it at Thanksgiving before I baked it or bake it frozen. What oven temp and how long for frozen and or thawed. Thanks, I appreciate the input.
Frozen Apple Pie
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Coincidentally, I've just been doing these tests. By far the easiest/best way to do apple pie ahead is to make it, and freeze unbaked. Thaw overnight in the fridge, then bake as the recipe directs, maybe adding a few extra minutes due to its having been chilled. I tried baking the pie frozen, and I thought the extra-long bake to cook the filling made the crust tough; so better to thaw first.
All my pies I make and freeze raw, when ready I bake at 400
straight from freezer, untill the top os nicely browned, if sweet pie like apple I sprinkle sugar on top before baking,.
have been doing this years always fine. BUT I do not like the aluminum pie plate or pie plate that is shiny.
If you have to use one like this try and stand it on a dark tray to bake............... qahtan
I've never tried freezing an assembled pie (crust and fruit filling separately, yes), and am surprised that such a thing works. My initial instinct upon reading PJ's suggestion to thaw the pie in the refrigerator before baking is that the crust is likely to become soggy from liquid seeping out of the filling. Does this not happen? Is there something to be done to prevent it?
Good morning to you. When freezing pies it is important that you consider the THICKNER to be employed...why you may ask????
Because thickners behave differently when frozen. Cornstarch becomes spongy & leak watery fluids when frozen & THAWED.
Tapioca & Arrowroot freeze & thaw nicely without change.
When I bake a apple pie I can only eat half....Soooo, I bake it & freeze the other half for about 2 or 3 weeks. This reminds me I must soon thaw this half soon as soon as I finish my 6, inch NY cheesecake I baked thurs. I hope this information helps you to make the right decision for yourself.
Good luck & enjoy the rest of the weekend young lady.
Very good point KIDPIZZA. I do use Tapioca as a thickner. I'll see what happens, today is rainy and a perfect pie baking day.
I think it was randyD who suggested lining a piepan with plastic wrap then freezing the pie innards in the pie pan..when it's frozen re wrap it for the freezer.. then when you're ready to bake you have pie shaped mix to put in your crust...NS
I have often made the apple filling just as if I were ready to put it in a pie, lined a pie plate with two long pieces of aluminum foil and spooned in the filling. Loosely close the foil over the top and then freeze it. Once it is frozen solid, slip the foil wrapped disk of filling into a gallon size ziploc and zip it up. And mark it...one year I emptied out the whole deep freezer looking for the apple filling I knew I had made for Thanksgiving. Just about drove myself crazy. Finally gave up and decided we would have peach pie for Thanksgiving, then discovered it really was apple, but I had reused a bag and hadn't changed the label.
Anyway, when you are ready to make a pie, make the crust as normal, unwrap the still frozen disk of filling and set it gently in the crust, top it with a crust or crumb topping and bake as usual. It might need 15 extra minutes to make sure the fruit in the filling is all the way done.
You can also make the crust ahead of time, roll it out on plastic wrap, cover it with another layer of plastic wrap, fold it in quarters and gently place it in a plastic bag to freeze. It will only take a few minutes to thaw, or you can put it in the fridge for a few hours or overnight.
Let us know what method you try and how it works for you!
My apple pies were made and baked fresh, then if my clients needed to, they would freeze until they needed it. I would put it in a large bakery bag - tied, then into a box which they wrapped with plastic. You'd never know the difference.
No comment,just making sure this knowledge goes to my page. Thanks everybody. Ria