Homemade pie can be time-consuming to make, depending on how much you make from scratch. Fruit, pumpkin, pecan, custard and chiffon pies can be safely stored in the refrigerator for 3-4 days, according to the chart and FDA guidelines. However, if you store the pie so that the wrapping is not sticking to the topping, it will produce better freezing results and is less likely to separate. If the pie requires heating, pre-heat your oven to 300 degrees and bake on a baking sheet for about 30 minutes or until the pie is warmed through and the crust is a golden brown. “Apple, to me, after two days it’s just not gonna taste good,” Wilk said. OK, back to the frozen pie. Alternatively, you can set the pie out to thaw on the counter for 3-5 hours. I hope you found value from whatever article you read, and if you have any remaining questions, don't hesitate to contact me! Fruit is perishable, so allowing an uncooked fruit pie to thaw at room temperature will breed bacteria. If you prefer, you may wrap the pie tightly in a double layer of aluminum foil. Let’s start by covering some pros and cons of freezing and then thawing and defrosting pie. Reduce the heat to 375 degrees Fahrenheit to cook the pie after thawing. Freeze pies for 6 months or fewer for best results. Place Pie … Heat for 25 - 30 minutes or until soft when a fork is inserted in center of pie. It does take some time to thaw and/or defrost your pie properly, even with the quicker defrost method we provide later in this article. If the pie does not require heating, it is ready to serve. From chocolate to cherry to apple to whatever other types of pie you might be working with there are simple steps to follow to ensure that when you thaw and defrost your pie, it won’t become soggy or taste like it’s not fresh. If you’re reading this article, chances are you are familiar with pie and the types of pie, but maybe you’re really not. Preheat oven to 425 degrees Fahrenheit. Keep in mind that you can freeze a store-bought pie. Understand that you are not cooking the pie a second time, you are simply reheating the pie to serve. More terrible, giving the pie a chance to sit in room temps may prompt decay so don’t sit around idly. This does not necessarily mean it’s been baked, just that it has been pieced together and is ready for whatever the next step from there might be, regardless of whether you purchased a store-bought pie or whether you compiled the pie at home. The frozen fruit will deflate and release its water content as it thaws, so it will seem juicier. These pies will not need to be baked in the oven. Holidays specifically can be such a busy time, making it challenging to fit in baking time. If your pie was pre-baked, preheat your oven to 350ºF. The reason for this is because freezing a fresh pie will produce the most fresh-tasting results in the end. Remove your fruit pie from the freezer and allow it to thaw completely. Don’t try to side-step the planning phase where you don’t take the time to thaw or defrost your pie. What oven temperature, how long? If the pie is unbaked, cut a few slits in the top. If you plan to use a pie that has been frozen for an event or a dessert, it is best if you are able to plan ahead. A fresh pie may take up to 24 hours to fully freeze. Also, be mindful of pies with meringue topping. Honestly, the list could be endless but this gives you a basic idea of how broad the pie category really is. Also, keep in mind that you want to make sure you are freezing a pie that is fully cool and not warm from baking. Place the cooked frozen fruit pie on the counter or other flat surface, and allow it to sit at room temperature and thaw for three hours. When you serve it, no one will even know that you made it 3 months ago! You should be able to lightly wipe the frost away with your hand or dab it with a paper towel. Fruit Pies TO FREEZE A BAKED FRUIT PIE. This could cause the dish to shatter when it is placed into the oven, but the pie dish is also subject to the harsh freezer environment which is not ideal for glass.