My wife asked me to ask this question here. She would like to know the best way to bake a frozen pie. She has made and frozen several apple pies. The kinds of things she is interested in finding out is whether it is best to bake them frozen or thawed, what temperature is best, and for how long. Also, any helpful hints or suggestions from the experts here is also most welcome.
Dave
Bake it from the frozen state at the same temperature you would bake a fresh pie. You will probably need to add 15-20 minutes to the baking time. As with any baked good, it is important to know how to judge doneness. You apple pie will be done when the juices are bubbling and clear. You will get the best result when you bake your pies on the lowest position in the oven. In the case of frozen pies, I don't bother to pre-heat the oven.
"David Dahlstrom" wrote in news: snipped-for-privacy@corp.supernews.com:
Definitely bake it frozen, and place on a cookie sheet.
Back in the late 1960s when Mountain Top frozen pies were first on the market, they were probably the closest to a homemade pie that one could get, including pan size, thickness, and weight. Their baking recommdation was 90 minutes at 385°F. They also recommended wrapping the edge of the crust in foil.
Every time I baked one, that formula seemed to work.
Bake them at the same temp, a little longer, and start frozen. If you thaw it first, you're going to have one soggy yucky crust on your hands. Keep an eye on it, and around the 30-45 minute area, make sure the edges of the crust aren't overbrowning. If they get a little on the dark side, just wrap the edges in foil and continue baking. You'll probably need to add 16-25 minutes, depending on the size of the pie pan.
Apple pie is one of the few baked goods that don't seem to be damaged by freezing, IMO. Depending on the apples she used, and the pastry recipe, it should taste just as good as fresh baked.
All of this is, of course, assuming she didn't bake them before they were frozen! :-)
kimberly
>I frequently put a fruit pie together and freeze it for later baking. To keep my crust from getting soggy, I brush the bottom crust with egg wash and prebake for 8 minutes at 450 dgrees F. I cover the edges of the crust with aluminum foil to keep the dough from drying out. Cool the crust quickly and put in the fruit filling. Use a pastry brush to wet the edges of the crust then fold the top crust under the edge of the bottom crust and crimp all around. Put vent holes in the top and immediately freeze. Bake directly from the freezer to the oven at 450 deg. F. (I use a metal pie dish, not glass or ceramic) for 15 minutes, then reduce heat to 350 deg F. for the balance of time, usually 45 minutes or until browned and bubbly.
Lew Matt
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