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Farm Kitchen:  Freezing Pies  |
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Calicogirl
True Blue Farmgirl
5216 Posts
Sharon
Bruce Crossing
Michigan
USA
5216 Posts |
 Posted - Aug 24 2009 : 7:22:56 PM
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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/ |
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levisgrammy
True Blue Farmgirl
9341 Posts
Denise
Beavercreek
Ohio
USA
9341 Posts |
Posted - Aug 24 2009 : 7:36:22 PM
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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 |
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SheilaC
True Blue Farmgirl
1948 Posts
Sheila
Vermont
USA
1948 Posts |
Posted - Aug 24 2009 : 8:10:16 PM
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| I've had the overly juicy problem too. . .interested to hear suggestions too. |
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Alee
True Blue Farmgirl
22941 Posts
Alee
Worland
Wy
USA
22941 Posts |
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1badmamawolf
True Blue Farmgirl
2199 Posts
Teresa
"Bent Fence Farms"
Ca
USA
2199 Posts |
Posted - Aug 24 2009 : 9:39:40 PM
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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" |
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lisamarie508
True Blue Farmgirl
2648 Posts
Lisa
Idaho City
ID
USA
2648 Posts |
Posted - Aug 24 2009 : 11:08:13 PM
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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 |
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mellaisbella
True Blue Farmgirl
1862 Posts
melanie
living on Anne of Green
Gables land
Canada
1862 Posts |
Posted - Aug 25 2009 : 05:44:46 AM
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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 |
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laurzgot
True Blue Farmgirl
1676 Posts
Laurie
Alvin
Texas
USA
1676 Posts |
Posted - Aug 25 2009 : 12:11:44 PM
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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 |
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treelady
True Blue Farmgirl
2309 Posts
Julie
Medina
ND
USA
2309 Posts |
Posted - Aug 26 2009 : 07:17:02 AM
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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. |
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Calicogirl
True Blue Farmgirl
5216 Posts
Sharon
Bruce Crossing
Michigan
USA
5216 Posts |
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Farm Kitchen: Freezing Pies |
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Freezing Pies
