Odd freezing problem

What kind of pies? Fruit pie fillings (with sugar and thickeners) won't freeze solid. Custard-y pies probably won't freeze solid, either.

Not everything freezes at 32F (or -16C, for that matter). (F'rex, if you freeze something with alcohol in it, it won't freeze solid, but will slush up nicely, as the water freezes and the alcohol doesn't).

Stuff lasts longer at freezer temps than at room temps because bacteria doesn't multiply as fast at freezer temps (many are killed at freezer temps).

I'd say that you can probably eat the pies safely, but it would help if you would tell us what kind of pies.

-- Jenn Ridley : snipped-for-privacy@chartermi.net

What kind of pies?

Theyre both fruit pies, of different types. One is chopped apple and blackcurrants with an egg milk mix poured over. The other is based on fruit juice, with a few bits and pieces to flavour it, and egg to set it. Neither has any added sugar other than whats in the fruit (sugar, ick)

So if the effect on the bugs is the same I should be fine...

Thanks Jenn

NT

At the temperatures you have indicated bacterial growth is hugely reduced.

Water will be solid, anything added to water will tend to reduce its freezing temperature.

A fruit mixture will tend to break along the surfaces and will appear bendy.

Be sure when you store things in the freezer to leave an air space around the item so that the cold air can circulate. Particularly important when adding a new item to the freezer.

You want to get from room temp to frozen in about 2 hours.

Your fruit pies should be fine.

Check for odor after thawing.

I'm still alive!

thanks, NT