Can you freeze pies

Can you freeze a baked pie? Can you freeze apple pie? What about other fruits? We want all the pies! In fact, freezing pie is a great way to enjoy your favorite pie-worthy fruit up to four months after assembling or baking. Test Kitchen Tip: As for custard, cream, and meringue pies , we wish we had better news. Instead, enjoy them while you can! To store, lightly cover them in plastic wrap and refrigerate up to two days. While you can freeze a pie after its baked, the surest path to the flakiest crust and most vivid fruit flavors is to freeze your pie before baking.

Pass the sweetened whipped cream , please! If you need a bigger head start of freezing pies and want to do it from an already-baked state, follow these steps to freeze a pie after baking it.

When you see your favorite pie fruits at their in-season best, go ahead and take an armload home! Wini Moranville headshot. By Wini Moranville Updated April 28, Each product we feature has been independently selected and reviewed by our editorial team. If you freeze your baked pie without first letting it cool completely, the quality will diminish; the pie may become soggy or lose its flavor.

Cover each pie with an airtight material. Start by putting several layers of cling wrap around the pies. The cling wrap will keep your pies from picking up bad tastes or smells from the freezer. For extra protection, place each wrapped pie in an airtight storage container.

You can wrap your pies in large zipping freezer bags or airtight plastic storage containers. Find a place in your freezer where the pies will be secure. You do not want the pies to be unsteady and fall. This will break the crust and make the pies much harder to bake and serve.

Although the frozen pies will be relatively stable, the crust can still be crushed or damaged if you place heavy objects on the pies.

Set the pies in the freezer carefully. Do not place the pies on top of each other; each pie should have nothing placed on top of it for the duration of its time in the freezer.

If you do not have room in your freezer to distribute each pie individually, try to find a way to stack pies without damaging the filling or crust. First, freeze each pie individually, and then try stacking them inside of empty, clean pizza boxes.

Check your frozen pies occasionally to be sure the containers remain airtight. If the containers come open, the pies may receive freezer burn or may pick up a bad taste or smell from the freezer. Fruit or nut pies can stay frozen for a relatively long time. They will keep in your freezer for up to 4 months. Remove the frozen pies from the freezer several hours before you plan to serve them.

Allow the frozen pies to thaw completely before serving. If you have enough time before you need to serve the pies, you may choose to let the pies thaw slowly in the refrigerator. You should give the pies at least 24 hours to thaw, if you choose this method. If you prefer to serve the pie warm apple or pecan pie, etc. Method 2. Avoid freezing your custard- or cream- based pies, if possible.

Pies that lack a firm filling—such as fruits or nuts—are more difficult to successfully freeze. Due to their liquid consistency, custard and cream pies can make the pie crust soggy. Meringue pies—such as lemon meringue—are also difficult to freeze, for the same reasons.

Try to serve these fresh to maintain the taste and consistency of the pies. Freeze the pie in two parts. The primary problem with freezing custard or cream pies is that the custard or cream filling will break down and become soggy, rendering the crust soggy as well.

Freeze the baked pie crust do not freeze raw dough. Freeze the custard, cream, or pumpkin filling in an airtight plastic container; a Tupperware would do nicely. Avoid freezing pumpkin pies for more than weeks. Thaw the custard filling in your refrigerator. Give your custard or cream filling about 24 hours to thaw fully in your refrigerator.

Bake the pie crust first and then add the filling and finish baking the pie. Unlike baking a fruit or nut pie, you should not bake the custard filling in a raw pie crust. After your pie filling has finished thawing for 24 hours, pull the frozen crust out from your freezer.

Bake the pie crust until it is golden brown, then add the custard, cream, or pumpkin filling and finish making the pie as the recipe suggests.

Method 3. Chill the pie crust and filling. If you are making a two-crust pie one crust beneath the filling, and one crust on top , roll out both parts of the crust as usual. Press the lower crust into the pie pan, and gently set the top crust onto a sheet of wax paper. Put both the pan with the lower crust and the wax paper sheet with the top crust into the refrigerator until both halves of the crust are completely chilled.

Assemble the pie from the chilled filling and crusts. Once the crusts and filling have chilled completely, put the pie together as you normally would: spoon the filling into the lower crust, and add the top crust last, then crimp the edges.

Do not add any slits in the top of the pie crust. What we wanted: a pumpkin pie we could freeze whole. What we got: an excellent pie, frozen or not. Here's a recipe that works not only with the best fall apples but with a combination of Granny Smith and McIntosh, which are available everywhere, anytime.

It looks like you already have an account on one of our sites. Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal.

Broccoli gets nicely browned and yummy! Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet which can withstand degree temps to respond to those who wondered if it would work and it turned out great.

A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep.

I used my cast iron skillet- marvellous! John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill.

Yup, the cast iron was not an issue. Cook Thanksgiving with Confidence. America's Test Kitchen will not sell, rent, or disclose your email address to third parties unless otherwise notified. Your email address is required to identify you for free access to content on the site. You will also receive free newsletters and notification of America's Test Kitchen specials.