| T O P I C R E V I E W |
| Calicogirl |
Posted - Aug 24 2009 : 7:22:56 PM
Hey girls!
Have any of you ever frozen pies before? If so, how? I tried freezing unbaked pies (apple, peach, plum) but they came out too juicy. Is the secret in baking first? Please help, I would love to have some on hand in the freezer. Thanks ladies!
~Sharon
By His Grace, For His Glory
http://merryheartjournal.blogspot.com/ |
| 9 L A T E S T R E P L I E S (Newest First) |
| Calicogirl |
Posted - Aug 26 2009 : 07:36:32 AM
Thank you girls :)
~Sharon
By His Grace, For His Glory
http://merryheartjournal.blogspot.com/ |
| treelady |
Posted - Aug 26 2009 : 07:17:02 AM
Alee's sugestion is correct I freeze the filling in a foil lined pie plate. Than remove, use my seal-a-meal and store freeze until needed. I always add extra flour or cornstarch and usually don't have a problem with it being to runny. It is so nice to be able to pop the filling into the crust, cover and bake. Takes no time at all to have a yummy desert when you get unexpected company.
Julie
With the new day comes new strength and new thoughts. |
| laurzgot |
Posted - Aug 25 2009 : 12:11:44 PM
I was thinking about freezing the filling instead of the whole pie. I have done it baked and the fruit filling gets a little soft. But the cookbooks say that you can freese baked or non-baked up to 2 months. Alee's suggestion sounds good and I would try it.
Laurie
suburban countrygirl at heart |
| mellaisbella |
Posted - Aug 25 2009 : 05:44:46 AM
i buy (sorry ladies...I am not a pie maker LOL!!) a ready to bake pie. the pastry is not cooked and I bake it from frozen for 45 min or so at 350 degrees
"we must be the change we wish to see in the world"
farmgal #150 |
| lisamarie508 |
Posted - Aug 24 2009 : 11:08:13 PM
Alee's suggestion sounds reasonable enough. I was thinking about freezing the pie filling this year but not making the whole pie and freezing. After all, it's the filling prep that takes all the time! I thought if I froze the filling in a lined pie plate, then remove it from the plate and wrap it, it would have the perfect shape and size to just take it out of the freezer and plop it into a freshly made crust. The only kink...do I wait for it to thaw before baking so I don't have to bake it longer? Or do you think it would still bake up in the same amount of time?
Farmgirl Sister #35
"If you can not do great things, do small things in a great way." Napoleon Hill (1883-1970)
my blog:
http://lisamariesbasketry.blogspot.com/
My apron website:
http://lisamariesaprons.bravehost.com |
| 1badmamawolf |
Posted - Aug 24 2009 : 9:39:40 PM
I was told the only way to successfuly freeze baked pies is that they have to be sharp frozen in a commercial freezer, and I'm not quite sure what that is? Either way, I have never had luck baked or un-baked, so I just go with fresh baked for that meal.
"Treat the earth well, it was not given to you by your parents, it was loaned to you by your children" |
| Alee |
Posted - Aug 24 2009 : 8:41:50 PM
I would guess that if you knew you were going to be freezing it- toss in with the fruit an extra dose of flour or cornstarch- whichever you use to thicken it. I would say, depending on how juicy it is, to double the amount? Or is that too much?
Alee
Farmgirl Sister #8
www.awarmheart.com
www.farmgirlalee.blogspot.com
www.allergyjourneys.blogspot.com
Put your pin on the farmgirl map! www.farmgirlmap.blogspot.com |
| SheilaC |
Posted - Aug 24 2009 : 8:10:16 PM
I've had the overly juicy problem too. . .interested to hear suggestions too. |
| levisgrammy |
Posted - Aug 24 2009 : 7:36:22 PM
they can be frozen either way but I have found if frozen after baking the crust gets tough. Most recipe books I have read on this say you should freeze unbaked also. Would love to know if anyone has had good luck freezing AFTER baking. Would be nice to just pop in the oven to warm and serve.
God is good....all the time.
Denise
www.torisgram.etsy.com |
