CHIFFON
Prepare as usual. Freeze unwrapped (sitting level). Once frozen, place a paper plate upside down over the top and seal it in heavy-duty aluminum foil.
FRUIT
Unbaked:
Prepare as usual only add extra thickening (1/2 tablespoon of cornstarch or 1 to 2 tablespoons of flour for each pie) and do not vent top crust. Tray-freeze until firm. Wrap airtight in heavy-duty aluminum foil. Label and freeze.
Baked:
Prepare and bake as usual. Cool completely. Wrap airtight in heavy-duty aluminum foil. Label and freeze.
Filling:
Prepare as usual only add extra thickening (1/2 tablespoon of cornstarch or 1 to 2 tablespoon of flour for each pie). Line pan with aluminum foil. Pour in filling and freeze until firm. Remove from pan, seal in foil. Label and freeze.
MINCEMEAT & NUT
Prepare and bake as usual. Cool completely. Tray-freeze until firm. Wrap airtight in heavy-duty aluminum foil. Label and freeze.
PUMPKIN
Unbaked:
Prepare unbaked pie as usual. Tray-freeze until firm. Wrap airtight in heavy-duty aluminum foil. Label and freeze.
Baked:
Prepare and bake as usual. Tray-freeze until firm. Wrap airtight in heavy-duty aluminum foil. Label and freeze.
Pies That Do Not Freeze Well:
Custard pies, meringue pies and cream pies. They will be watery and separate after thawing.
Suitable Packaging:
The best material for freezing pies is heavy-duty aluminum foil or freezer-grade plastic wrap.
Maximum Storage Time at 0ºF
Baked fruit and pecan type pies-6 months; pumpkin-2 months; fully prepare chiffon pies-1 month; baked pie shells-4 to 6 months; unbaked pie shells-2 months.
Thawing:
Leave fruit and pumpkin pies in their wrapping and thaw at room temperature for 30 minutes, or warm then in a 350ºF oven. Unwrap baked pie shells and thaw at room temperature. Thaw unbaked pie shells at room temperature, or bake them (frozen) for 8 to 10 minutes at 475ºF. Thaw chiffon pie at room temperature for 1 hour prior to serving.
Refrigerating:
Fruit and pecan pies stay fresh 4 to 5 days in the refrigerator. Chiffon and custard pies keep 2 to 3 days.
Can you bake pies ahead of time and freeze them? I want to freeze pumpkin and apple pies. If so, how do you keep them from going soggy when thawed?
Sue, from FLA.
RE: Freezing Pies
When we bother to bake pumpkin pie, the recipe on the can of pumpkin always fills 2 of the pie crusts from the store so we just slide them into 1 gallon zipper freezer bags, freeze and defrost when we need them. We used to bake them for Halloween, eat one and eat the other on Thanksgiving. But we've gotten out of the habit.
If you want to warm them in the Microwave oven, remember to pop them out of the metal plate and into a Microwave safe pie plate. (11/20/2004)
By Linne Dodds
Apple Pies
On apple pies. Make as usual but DO NOT BAKE. place in freezer container, when ready to bake they will look/taste like just made. been doing it for years. (09/18/2005)
By Annette
By
02/01/2011
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