![]() ![]() Place the pie in the refrigerator overnight, to thaw. A couple of toothpicks stuck into the center of the pie is holding my clear plastic shower cap up nicely. Tent the plastic bag up a bit, so it doesn't rest right on the pastry. Take the pie out of the bag, and put it in the same size pan you originally made it in. Re-bag the pie, and stick it back in the freezer until you need it.įast forward 7 weeks. Peel it off now you won't need it anymore. So, once the pie was frozen, I moved this pie from its pan to a plastic bag.įirst step: set the pan in a slightly larger pan of warm water, to thaw the underside just a bit. But most of us don't have multiple pie pans. If you have a surfeit of available pie pans, you can certainly leave the pie in the pan in the freezer. Once those first two pies are frozen and you have your pans back, prepare the remaining two pies, and freeze them. Prepare two pies, leaving the extra filling and dough in the fridge. Make enough dough and filling for, say, four pies. However many pie pans you have (metal preferred it freezes the pies faster), that's how many pies you can prepare at a time.īut that doesn't mean if you only have two pans, you can only make two pies. Since you're going to the effort with the dough and filling, you probably want to make more than one pie at a time, right? Freeze the pie for several hours, or until it's stiff enough to handle easily. Next, line it with parchment, and grease the parchment. Unless you have LOTS of pie pans lying around (or can settle for the undersized throwaway foil pans), you're going to want to make the pie, freeze it in the pan, then take it out so you can have your pan back.įirst, grease your pan. When you're ready for pie, thaw overnight in the fridge, and bake. Make the entire pie up to the point it's ready for the oven. And here's the method I chose: Freeze and bake fruit pie: Method #2 I was after something that was absolutely painless, time- and effort-wise. And it was the best way for a small freezer, as disks of crust and bags of filling are easier to store than entire pies.īut when you want fresh pie, you're only partway there once you've thawed the crust and filling, you still have to roll, fill, seal, crimp. Ditto the filling: preparing the fruit, adding the sugar, spice, and thickener, and freezing. ![]() The first thing I tried was making the crust, shaping it into disks, and freezing. I tried several methods, and have settled on the one I think works best. Sure, it's a lot of effort for pie #1, the single pie I bake the same day I make up a whole batch.īut pies #2, #3, #4 (however many I make), simply pulled from the freezer, thawed, and baked, are a piece of cake. So when I DO take the time to make pie, I like to make a bunch of pies at once. But getting the pastry just right, rolling it to the right size (without cracks), nestling it into the pan just so, making sure the filling is perfectly thickened, sealing and crimping the crust, and having the whole thing come out looking like a page out of “Saveur” – not so easy! But once I started baking my own pie, “easy” was hardly how I'd describe the process.Īfter many years of practice, I can finally bake a pretty good pie. “Easy as pie” made sense to me back then. I remember Grandma bending into the freezer, rummaging around a bit, and pulling out a frozen pie wrapped in waxed paper.Īnd shortly after that, taking a bubbling apple or blueberry or rhubarb pie out of the oven. My grandma was born in 1894, in northern Wisconsin, in a house without what we'd consider amenities critical to daily life: running water, electricity, and central heating, for instance.īy the time I knew her, Grandma had worked her way up to a fully equipped kitchen: fridge, stove, sink. That is, if you had a grandma like mine, with a big chest freezer full of unbaked pies. Wouldn't you love to pull a stunning freeze and bake fruit pie out of your oven in less than an hour, start to finish?Īu contraire – your grandma could have done it. ![]()
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