Freezing Apple Pie

[Kim Shook]

Mr. Kim and the kid did some apple picking while they were in Charlottesville this past weekend for football. I have a big box of apples. I am going to make some pies, using this recipe.

The question is: do I bake the pie first, then freeze or freeze it before baking?

Note that you slightly cook the apple slices before assembling the pie.

Ta! Kim

[Pam R]

I would freeze then bake.

[Chris Hennes]

I would freeze then bake.

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I have done this on several occasions - it works quite well. Baking time increases, of course, and the crust suffers a small bit, but considering the alternative (no apple pie!), I think it's worth it.

[John DePaula]

Absolutely. Freeze then bake.

[Kim Shook]

Thanks so much! Now, one more question (or maybe its two): I assume that when I cook it, I do not thaw - correct? How much longer and at what temperature?

Thank you again!

Kim

[Chris Hennes]

When I do this I go directly into the oven from frozen, at the same temp. the original recipe calls for, and I think for about 10 minutes longer. Obviously, the 10 minutes is going to depend on your oven and temperature. Also, I don't brush with the egg wash until right before baking, rather than before freezing.

Edited to add: I've never tried keeping pies like this for a long time - a week or two at most. I don't know how well they will hold up over the long term, but make sure that once they are frozen solid you re-wrap them very thoroughly.

Edited October 17, 2007 by Chris Hennes (log)

[Malawry]

What other pies freeze well? I am thinking of baking ahead for Thanksgiving this year. Would a pecan pie freeze well? What about pumpkin? Or would the egg custards of these pies get wonky?

[Beanie]

Thanks so much!  Now, one more question (or maybe its two):  I assume that when I cook it, I do not thaw - correct?  How much longer and at what temperature? 

Thank you again!

Kim

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Check out this thread on pie fillings starting at post 30, for discussions on freezing apple pies before baking.

[Chris Hennes]

The pecan pie will freeze OK, but the pumpkin won't - the problem is the dairy, I believe.

[viva]

Pies with dairy in the filling do not freeze well, but I've done fruit and nut pies of all kinds. You can really get a jump on your thanksgiving baking by making ahead. I did all my pies in October last year which saved a huge amount of time.

[sugarseattle]

you can make the filling and shell for pumpkin pie in advance (freeze the crust and just refrigerate the filling), and then just assemble it on turkey day. same goes for pecans, although don't add nuts to filling.

i sometimes bake then freeze, then thaw uncovered at room temperature and then pop into the oven for like 10-20 mins to crisp the crust a bit...works well with fruit pies, double crust.

[JFLinLA]

This works extremely well with probably any fruit pie that doesn't have dairy (except the butter) in the filling. I used to do this all the time when we lived in a house with an apple tree. And, the pies would be in the freezer -- well wrapped -- for several months while we went through them bit by bit. I found it generally took about 20 minutes longer to bake and, if the crust was getting too brown, I would tent it loosely with foil. I learned about this method from my old Fanny Farmer book eons ago and it hasn't failed me yet.

[prasantrin]

What about pies with a teeny weeny bit of dairy? I want to make a pecan tart, the filling of which calls for 3 tablespoons of cream (cream, honey, brown sugar, and butter are boiled together), and then I want to freeze most of it.

Am I asking for trouble?