Comments on: Technique: Baking Frozen Pie: Be Your Own Mrs. Smith

By: Evan Kleiman

Evan Kleiman — Wed, 31 Jul 2024 16:33:29 +0000

In reply to Diana Berger. Diana. That is often my technique as well. It yields such a fantastic crust! Thank you for taking the time to share.

By: Diana Berger

Diana Berger — Wed, 31 Jul 2024 14:46:50 +0000

I have been freezing pies and then baking them in a hot, 450 degrees for years. Always a Pyrex or glass pie pan. I bake at 450 for approximately 30 minutes and then lower the temperature to 375 for another 30 minutes or the until filling is bubbling.

By: Evan Kleiman

Evan Kleiman — Mon, 22 Nov 2021 21:41:07 +0000

In reply to Norma.

Hi Norma,
Are you talking about a crumble topping? If so it will be fine. If you are talking about an egg wash with cinnamon-sugar sprinkle I would do it just before putting the frozen pie in the oven.
Have a wonderful holiday.
Warmly,
Evan

By: Norma

Norma — Sun, 21 Nov 2021 19:25:06 +0000

If I freeze before before baking will my cinnamon and sugar topping my apple pie remain on there or will I have to fix it before I put it in the oven.
Thank you,
Norma

By: Evan Kleiman

Evan Kleiman — Wed, 01 Jul 2020 00:18:23 +0000

In reply to Kevyn Allard. Hi Kevin. Thanks for finding me. I always bake in pyrex (real pyrex) and I start on the lowest rack also at 425. I've never had a pan shatter. If you'er nervous can you pop the frozen pie out of the pan and put it in a metal one?

By: Kevyn Allard

Kevyn Allard — Tue, 30 Jun 2020 23:44:33 +0000

I make and freeze pies all the time but usually use metal pans. I preheat a stone on the lowest rack and back the pie for 10 minutes at 425 then lower the heat to 400. The last ten minutes I move the pie to the top rack. It works every time although this time I froze the pie in a glass pyrex pan and now I’m nervous it will shatter (social media makes it sound like I made a big mistake). I may follow your baking guidelines on this one but one question — do you start on a lower rack so the bottom crust will brown or is that necessary? Thanks a lot.

By: Evan Kleiman

Evan Kleiman — Sun, 12 Nov 2017 23:24:32 +0000

In reply to jeanne jannicelli. Hi Jeanne, I know you are taking my Craftsy class. It was filmed in Denver so everything you see happened at altitude. We had to bump up the heat occasionally by 25 degrees, we used convection and we baked longer.

By: jeanne jannicelli

jeanne jannicelli — Sun, 12 Nov 2017 19:15:13 +0000

I live in Denver what adjustments in oven temperature and or length of time would I have to make when baking a frozen pie?

By: Evan Kleiman

Evan Kleiman — Sun, 06 Mar 2016 17:49:13 +0000

In reply to Vivien. Thank you Vivien for advice clearly from an experienced pie maker. Also I love that you make so many pies for wintertime. Do you make them all at once or a few times though the season?

By: Vivien

Vivien — Sun, 06 Mar 2016 13:11:40 +0000

I have been making and freezing fruit pies for years. I make eight to ten rhubarb or peach pies and freeze them to have “fresh” pies all winter. I put the newly made pies into a large freezer bag and freeze them as soon as they are made. (The number of pies you make is determined by level space in your freezer – they can be stacked after they are frozen.) Don’t use store-bought pie crust bwcause these crusts get soggy when baked – you must use home-made crusts.