Freeze and bake fruit pie: the fastest way to fresh-baked

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?

Impossible, you say?

Au contraire – your grandma could have done it. That is, if you had a grandma like mine, with a big chest freezer full of unbaked pies.

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.

By the time I knew her, Grandma had worked her way up to a fully equipped kitchen: fridge, stove, sink. And in the pantry, a large freezer. I remember Grandma bending into the freezer, rummaging around a bit, and pulling out a frozen pie wrapped in waxed paper.

And shortly after that, taking a bubbling apple or blueberry or rhubarb pie out of the oven.

“Easy as pie” made sense to me back then. But once I started baking my own pie, “easy” was hardly how I’d describe the process.

After many years of practice, I can finally bake a pretty good pie. 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!

So when I DO take the time to make pie, I like to make a bunch of pies at once.

Sure, it’s a lot of effort for pie #1, the single pie I bake the same day I make up a whole batch.

But pies #2, #3, #4 (however many I make), simply pulled from the freezer, thawed, and baked, are a piece of cake.

Figuratively speaking, of course.

What's the best way to prepare pie ahead of time, then bake it fresh when you want it? Click To Tweet

I tried several methods, and have settled on the one I think works best. Read on…

Freeze and Bake Fruit Pie-2

Freeze and bake fruit pie: Method #1

The first thing I tried was making the crust, shaping it into disks, and freezing. Ditto the filling: preparing the fruit, adding the sugar, spice, and thickener, and freezing.

This method was OK. 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.

But 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… all that stuff.

I was after something that was absolutely painless, time- and effort-wise. And here’s the method I chose:

Freeze and bake fruit pie: Method #2

Make the entire pie up to the point it’s ready for the oven. Freeze it. When you’re ready for pie, thaw overnight in the fridge, and bake.

Here’s how –

Freeze and Bake Fruit Pie-3

Uunless 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.

First, grease your pan. I’m using a 9”, 1 1/2” deep pan.

Next, line it with parchment, and grease the parchment.

Freeze and Bake Fruit Pie-16

Prepare your pie. I’ve made an apple pie here.

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Freeze the pie until you need it

Put the pie into a large plastic bag.

Into the freezer it goes. Freeze the pie for several hours, or until it’s stiff enough to handle easily.

OK, time out. 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?

However many pie pans you have (metal preferred; it freezes the pies faster), that’s how many pies you can prepare at a time.

But that doesn’t mean if you only have two pans, you can only make two pies. Make enough dough and filling for, say, four pies. Prepare two pies, leaving the extra filling and dough in the fridge. Once those first two pies are frozen and you have your pans back, prepare the remaining two pies, and freeze them.

OK, back to the frozen pie.

If you have a surfeit of available pie pans, you can certainly leave the pie in the pan in the freezer. But most of us don’t have multiple pie pans. So, once the pie was frozen, I moved this pie from its pan to a plastic bag.

Freeze and Bake Fruit Pie-17

First step: set the pan in a slightly larger pan of warm water, to thaw the underside just a bit.

Parchment helps with the release. Peel it off now; you won’t need it anymore.

Re-bag the pie, and stick it back in the freezer until you need it.

Fast forward 7 weeks. Time to think about Thanksgiving pies.

Take the pie out of the bag, and put it in the same size pan you originally made it in. Put pie and pan back in the plastic bag.

Freeze and Bake Fruit Pie-12

Thaw the pie

Tent the plastic bag up a bit, so it doesn’t rest right on the pastry. A couple of toothpicks stuck into the center of the pie is holding my clear plastic shower cap up nicely.

Place the pie in the refrigerator overnight, to thaw.

Wait a minute – why not simply bake the pie right from the freezer? Isn’t that what Mrs. Smith has you do?

I tried it. And found that by the time the filling had thawed and cooked completely, the crust was unpleasantly dry. Thawing first cuts back on baking time, and yields a moister, more tender pie.

Freeze and Bake Fruit Pie-14

Spray the crust with water and sprinkle with coarse sugar, if desired. I’ve done an under-layer of cinnamon-sugar here, followed by coarse sugar on top.

Freeze and Bake Fruit Pie-13

Now’s the time to straighten up your crimp, if it’s gotten a bit mashed with all the handling.

Freeze and Bake Fruit Pie-18

Bake the pie

Follow your recipe to bake the pie.

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Hint: for easiest cleanup, be sure to bake it on a baking sheet lined with parchment.

Freeze and Bake Fruit Pie-20

Ah, nicely juicy…

Freeze and Bake Fruit Pie-21

…VERY pretty…

Freeze and Bake Fruit Pie-22A

…and totally tasty!

Pie without angst – it’s love at first bite.

If you’re interested in making this particular pie, check out our recipe for Guaranteed Apple Pie.

Words to the wise:
•This method is appropriate for fruit pies. Please don’t try it with egg- and/or milk-based fillings (e.g., custard, pumpkin, pecan, lemon meringue, banana cream, etc.).
•I found that adding an extra 2 tablespoons flour to the filling helps soak up some of the extra juice the fruit may exude during the freezing/thawing process.

Finally, please let us know about your solution (or your mom’s, or grandma’s) for make-ahead pies. I know this isn’t the only method that works; share your story in the comments section below. Thanks!

Want to read more about how to prepare and freeze just-in-time holiday treats?

•Read about drop cookies, sticky buns, scones, and flaky cheese twists.
•Read about cinnamon buns.
•Read about rollout cookies.

PJ Hamel

PJ Hamel grew up in New England, graduated from Brown University, and was a Maine journalist before joining King Arthur Flour in 1990. PJ bakes and writes from her home on Cape Cod, where she enjoys beach-walking, her husband, two dogs, and really good food!


  1. bowreality

    Geez, why do I always read this blog when I am at work? I want to go home NOW and make some apple pie. I love the idea of freezing unbaked. Is there any difference in freezing single portion (i.e. small) pies or handpies? So far I only froze baked pies but they tend to taste “previously frozen”…

    I can’t see that there’d be any difference in freezing smaller pies, no. Good idea – I should make individual pies and freeze them. They could probably bake in a toaster oven, right? Now THAT would be easy… thanks for the inspiration! PJH

    1. The Baker's Hotline

      That is correct Cheri. The filling goes into the frozen pie raw and then gets cooked up in the final bake. Happy Baking! Jocelyn@KAF

    2. twinkiequeen

      i have made several small pies (just big enough for 2) frozen them and then baked them later…turned out great! i used disposable aluminum pie tins so i did not bother to remove them

    3. Susan Guare

      I’m amused to see that you marked your pie “Northern Spy”. Many of us in Maine consider Northern Spy apples to be the absolute best for apple pies.

    4. Shalryn

      You can reduce (actually close to eliminate) the chance of that “previously frozen” taste, which I just call “freezer taste.” Once your pie is frozen, wrap it in waxed paper. Then wrap it in at least two sheets of newspaper, and then bag it. For bagging, I use the liners from cereal boxes, as that plastic is much stronger than most storage bags. With the tougher plastic bagging and the protection of newspaper, your pie can be frozen for an entire year without taking on that freezer taste. I usually eat my last apple pie about a month before my Transparents are ready for picking, so I’m never out of apple pie!

  2. bowreality

    Never tried the toaster oven but I like single-serve pies, cakes etc. You never know how many guest are coming over (i.e. no guests needed to have pie). Thanks PJ!

  3. Jaime

    I love having pies in the freezer! It’s a great way to deal with all those apples in the fall. I bake them right from frozen however. 15 minutes at 425 then an hour at 350 and they are perfect for last minute company.

    1. Becky Turner

      What size pie? I want to do Aluminum foil pans that are 12 inches and deep dish. Is the 15 min. @ 425 and then 1 hour at 350 still enough time?

    2. The Baker's Hotline

      It sounds like Jaime’s instructions are for a 9″ pie, so you’ll likely need to add more time for the larger sized pie you’d like to make. We’ll let Jaime be the authority here though… Kye@KAF

  4. Sarah H

    This isn’t a tip for freezing whole pies, but for shortening (slightly) the baking time for apple pies. My friend taught me to microwave on high for 10 minutes double crust apple pies, then bake for about 30 minutes at 375, or until the crust is golden brown. The fruit softens nicely, and the crust retains flakiness, which you would not expect. Weird! (use a glass pan, of course)

    Sarah, I’ll definitely give that a try sometime. Weirder things have been known to work – quite unexpectedly! Thanks for sharing – PJH

  5. JuliaG

    OK, so I was thinking of doing this for my wedding (and am now kicking myself that I didn’t), but here’s my big question: how LONG can you keep these pies frozen? Is there an amount of time after which they lose significant quality? I was afraid that baking apple pies in the fall for a June wedding was a recipe for bland, freezer-burnt dessert…

    Julia, the longer they’re frozen, yes, they’ll very gradually degrade. The question is – how much, how fast, and how attuned would your guests be to slight changes in texture? They’d do better in a chest freezer for sure, one that doesn’t self-defrost. And I have a friend who bakes pies, then freezes them for more than a year, and then re-bakes them frozen, and she says they’re fine. I don’t think I’d risk it all on a wedding, but it would be a good experiment sometime… PJH

    1. Will

      I love my Foodsaver vacuum sealing machine. I bet if you were to store your pies in a vacuum-sealed bag, it would keep even longer. I may try this soon.

  6. Marlene

    My mother has frozen and then baked her apple pies for as long as I can remember! Her tip is to sprinkle a bit of tapioca around the entire edge of the pie before placing on the top crust. This causes the apples’ juice to “thicken” instead of overflowing onto your cookie sheet.

  7. JuliaG

    PJ–Thanks for the info! I forgot to say in my first post that I love KAF & the blog and really appreciate all the hard work you all do to communicate your delightful recipes to us! Best.

    Thanks so much for your kind words, Julia – and for connecting here. PJH

  8. lisamills18175

    In order to help my 83 year old father who cares for my 80 year old mother with Alzheimer’s, I cook for the week on the weekends. Since I live alone most recipes yield enough for all of us and I freeze them in portions for my father to pull out, thaw and heat. This recipe is a FANTASTIC addition since my father has a big sweet tooth. I made them in the small pot pie sized aluminum pans and they turned out wonderful. Thank you for helping my make life easier for all of us!

  9. wisejanie

    I’m a pie loving northern Wisconsin girl myself (Hayward). It’s a pleasant surprise to find someone from our locale at my favorite flour company. Just out of curiosity, where in the northwoods do you hail from? If you’d prefer not share that publicly you are welcome to email me at I also understand if you’d prefer to keep that info private.

    1. Kate

      This post is so helpful for my holiday planning this year and also to help me get ahead on delicious freezer food for when my next baby is born this coming spring! I’ve previously frozen mixed berry pies and had mixed results on the juiciness of the end result. I used to always use corn starch as my thickener, but have now switched to clearjel when I bake pie. Do some thickeners hold up better in the freezing/thawing/ baking process than others? I just wondered if the corn starch couldn’t hold up well enough to freezing and then cooking to thicken my pie enough. Am I better off using the clearjel or another thickener when freezing pies?

    2. The Baker's Hotline

      We like the Instant Clear Jel because there is no quality difference if the filling is frozen and then thawed. Some thickeners do lose strength or quality when they are frozen. Happy baking! Laurie@KAF

  10. hollyspaghetti

    A few years ago, after canning lots and lots of peaches, I decided rather than canning additional jars of peaches I would make up pie filling ahead and freeze, similar to your idea but not as complete. I made my pie filling as usual, lined a pie pan with plastic wrap and put it in the freezer. After it had frozen solid,removed it and placed it in a freezer bag. I made about 4-5 of these frozen pie fillings. It was a lot of fun to have a fresh peach pie in the middle of winter! Although, that idea is not too far from the same thinking that you had above. I didn’t have to thaw the filling before use, it dropped right into a fresh made pie crust. I do like your idea of making the entire pie and freezing!! I will be keeping that in mind next summer as all the fruit comes into season!! Thanks for all of your most wonderful and helpful tips and ideas!!! You’re the BEST!!!!

    1. Sarah

      Hello, I was wondering if the peach filling you used was cooked or just uncooked cut up peaches? Thanks! Sarah

    2. The Baker's Hotline

      It’s actually an apple pie, and the recipe is linked from the blog here:

      I would use fresh peaches- if you cook them, freeze them, and then bake it, the peaches may turn to mush in the final product. A little Fruit Fresh or lemon juice will minimize the browning. Happy baking- Laurie@KAF

  11. omaria

    PJ I have frozen fruit(apple) in the shape of a pie pan in the freezer.Am I o.k. with making the crust,dump the frozen fruit in and stick it back in the freezer ? Thanks . Ria

    Some of the bakers who freeze fruit in the pie plate, then place it in a thawed crust and it bakes up just fine! If it makes more sense for you to freeze it again, that should be fine as long as the fruit doesn’t thaw and refreeze. Irene @ KAF

  12. larryagray117468

    Tried cooking pie first, then freezing, once. All the sugar came to the top.
    Not good. Have taken pies frozen for up to 3 years, thawed, and cooked
    no problem. I use real lard in my crust, (old fashioned way, I learned
    from my mother), makes really flaky, tender crust. Every one who
    samples it, loves it.

    Thanks for sharing your success – and your tips! Irene @ KAF

  13. Katietoo

    PJ – I always freeze the filling and the crust separately. I freeze the filling in a disposable pie tin (because it is slightly smaller than my regular tins). Then I pop it out, seal it and freeze it. Then I freeze a round of crust. I can just defrost the crust and roll it out so it looks fresh, and then I bake the pie with the filling still frozen. It works best with a metal tin that conducts heat better, and when baked on the bottom shelf of the oven. It tastes completely fresh. As an alternative, I just make a fresh crust (or buy one if I’m pressed for time) and throw the frozen round right in it. No defrosting required.

    Interesting, Katie – I actually did freeze filling like that, but then chickened out when it came time to bake – figured the fruit would take too long to cook and soften. Glad to hear it works! PJH

  14. claritzy

    for several years I have frozen fruit pies, mostly apple . I use the glass pie pans that were purchased by the dozen at a nearby outlet mall. I make the complete pie and put them in pizza boxes, so that I can stack them. Many of the pizza places will give them free if you are a regular customer, or sell them to you at a very reasonable price. I have never had a problem with the frozen pies, They last a good six to eight months.

    Great idea, using inexpensive glass pans and putting them in pizza boxes. I assume you have a chest freezer for storage; I got a second-hand one for $25, and oh, my, don’t I use it ALL the time! Thanks for your good ideas here – PJH

    1. Kelly Bryant

      do glass pie plates freeze/shatter in a chest freezer? do you need to add any kind of preservative to the frozen pie? I used to do this, get the pie already for baking, then wrap well, freeze in a glass dish, in my refrigerator freezer, take out and let thaw almost completely, then bake normal, 50 minutes at 400 degrees. I’ve been second guessing myself lately on saftey and the glass breaking in a chest freezer. I like your ideas, especially about removing from pan when frozen and I agree, it needs to thaw, but in the fridge in the bag is a great new tip for me. Thanks, it’s almost apple picking time and I’ve been pondering. 🙂

    2. The Baker's Hotline

      Kelly, as long as you use a glass pie plate that is designated oven/freezer/microwave safe (such as Pyrex) you should have no trouble freezing your pie in a glass dish. Barb@KAF

  15. lneslo

    This post took me back to when my Grandmother was alive. She used to do this all the time, apple, peach, berry and stawberry rubbarb pies were always in her freezer. Now she did not defrost her pies, as she partially baked the bottom crust for about 10 minutes, cooled and then filled them. Her crusts were always flakey and nice. The only one who could beat her in the crust department was my Dad, but made and then baked his pies. When she did her pies this way, she would add a sprinkle of flour at the bottom to soak up the extra juice.

    Good idea about the extra flour in the bottom; I often sprinkle Panko bread crumbs in the bottom of juicy pies. Thanks for sharing! PJH

    1. Mary Jacobs

      Your Grandmother had a great idea!
      The “test” pie I made pre-thanksgiving for my DH was kind of soggy on the bottom. The apples were juicier than usual. I decided to try blind baking the bottom crust of my apple and blueberry pies this year. Bottom was as crisp and flaky as the top.

    2. PJ Hamel, post author

      Mary, that’s a great idea – if I was more organized, I think I’d pre-bake ALL my bottom crusts. It just makes so much sense. Thanks for sharing – PJH

    3. Beverly Wood

      If you partially bake the bottom crust of an apple pie, how do you apply top crust? Although I haven’t tried it yet, I have considered using dried or, maybe, partially dried apples on the bottom of the apple pie filling to soak up the extra juices. It might work for any fruit pie.

    4. PJ Hamel, post author

      Beverly, you can completely bake the bottom crust before adding filling and top crust. The top crust won’t be incorporated into any crimping around the edge, that’s all. Just roll it round, trim it evenly to slightly larger than the diameter of the pan, then lay it atop the apples. Trim off any extra, so it comes right to the edge of the bottom crust. As it bakes, filling will bubble out around the edges. If you’re OK with that, then you might want to try this method to ensure a nice, crisp bottom crust. PJH


    I like this topic. Not many talk about how to freeze homemade fruit pies.
    What happens if you fill your unbaked crust with pre-cook fruit filling and then freeze it and bake directly from freezer?

    Or try this one. Bake pie in oven directly from freezer for 15 minutes to set the crust then put in microwave for 15 mins. to thaw filling and then complete in oven again?

    Has anyone tried this or thought of it?
    The cute Pie Guy
    Of the two options you mention, you’re much better off with the first; I wouldn’t microwave a pie, especially for 15 minutes. Even if the crust is mostly cooked, the microwave will boil what water is left in it, and the crust is going to be tough. You also want to make sure whatever pie plate you’re using can hold up to the thermal shock of going directly from the freezer to a hot oven. Susan @ KAF.

  17. MAJIK0909

    I haven’t read all of the suggestions, so I don’t know if this one has already been made. After the pie is frozen, before long term storage, use one of the vacuum packaging tools to suck all the air out of the container. This will cut down significantly on freezer burn and ‘old’ taste and allow for a longer storage time. I’m not much of a pie baker, more cakes and sweet loaf breads, but I figure the same premise is true for any item you want to freeze. Protect it from the air and extreme cold of the freezer by removing the air and using the thickest barrier possible (i.e. heavy duty plastic designed for freezing).

    Great tip – I’ve always wanted one of those vacuum tools… this might be the excuse I need to get one! Thanks – PJH

    1. Eileen

      I love the Glad “Press and Seal” wrap (no, I don’t work for them- I swear) as a cheaper alternative to a vacuum- it wraps tighter than Saran, you can get most of the air out, and you don’t have to worry about it coming undone because it’s slightly sticky. I wrap my pies in it first then follow with regular saran and a freezer bag. So far none of my pre-made pies have any freezer taste. Just be sure to remove it all- it’s definitely not heat-safe.

  18. suellen

    I just the Guaranteed Apple Pie for the first time to freeze. Before I spooned the apple mixture into the crust there was a lot of liquid (I’d say abot 1/4 cup) in the bottom of the bowl. I added it in and froze the pie. I hope I didn’t make a mistake adding in all that liquid. Hopefully the cornstarch and flour will absorb it.

    I had a lot of liquid too, Suellen – it’s the sugar drawing it out of the apples. You may experience some boil-over during baking, so be sure to put the pie on a baking sheet lined with parchment or foil. Could you have drained it off? Yeah, but you would have lost the opportunity for that good juice to bathe the apples as they bake. That’s my theory, anyway! 🙂 PJH

    1. Duane

      Ladies that make pies at my church. Use a salad spinner for the apples and then add the sugar and spices before freezing. See if this will help!

  19. jacquelinekraskouskas

    Just love King Arthur products.
    Thanks so much for the information on how to freeze pies. At this time of the year I make my grandmother’s/mom’s traditional French Canadian meat pie. I freeze anywhere from 12 to 16 pies but this year am low on pie plates so the advise given was much appreciated.

    Just made the Fruitcake Cookies and used the fruitcake fruit blend and the cookies are the greatest. Will surely add this recipe to my

  20. bunnie1947

    OMG, you have just brought such memories of my mother back to me. I was reading this blog and tears came to may eyes. I can remember when I was much younger, during the fall when apples where the ripest with my mother, peeling applies for her apply pies. She would prepare several (and I mean several) pies and would freeze them. She had this huge chest freezer, just like your grama, that took up 1/3 of her kitchen. However, everything was put in this freezer from the apple pies to all kinds of vegetables. When spring and summer came around, we would have the best apple pies you have ever tasted. Thank you so much for the memories!

    Food, especially baking, seems to elicit so many memories, doesn’t it? Glad we gave you a “memorable moment” this morning – PJH

  21. rdr

    I know you posted this nearly a year ago, but I was scouring your site for a new pie recipe to try out on my Thanksgiving guests and I just found this advice for freezing fruit pies. I’m DELIGHTED! I’ve got a big crowd coming this year, and I’ll definitely have two pumpkin pies (one for me, one for everyone else — hah!) but I wanted to do a couple of fruit pies as well. I already do a buttercup squash soup that I make ahead and freeze and just reheat on T-Day; I am SO EXCITED that now I know how to do the same thing with strawberry-rhubarb and apple pies! I’m thankful for KING ARTHUR and the KNIGHTS OF BAKING!! 🙂
    Sounds like you’re on your way to a stress-free Thanksgiving! Happy Holidays! ~Mel

  22. brenda-from-the-cape

    On the filling moisture control issue: I learned a little trick a couple of years ago. Once the apples have been peeled and cored, toss them in some sugar and place in a colander set over a large bowl and allow to drain for 1 and 1/2 hours. Then transfer the drained liquid to a sauce pan and reduce to 2 Tablespoons over medium heat. Once the pie has been put together, brush the top crust with the reduced liquid, but not around the edge of the pie. (Too sticky.) This makes the top crust nice and brown, and adds a little flavor/sweetness.
    What a great tip! Thanks for sharing! ~Mel @ KAF

  23. hheventer

    Have done this for YEARS!!! Every year our golden delicious apple tree produces bushels of apples, which make the best pies! For about 2 weeks (give or take) we pretty much do nothing but make and freeze pies. We’ve made up to 30 in one year (could’ve made more, but we decided we were “done” even if the tree wasn’t!), and freeze them. The longest we’ve “lost” one in the freezer was 4 years, and though the crust was a tad bit freezer burned, overall it was great. (We wrap in heavy duty foil and several layers of plastic wrap.)

    These are great, because you can have hot apple (or any) pie even in January with no mess or more time involved. They also make great gifts. We count them as part of our food storage….

  24. susanmca

    Funny coincidence–I just emailed your bakers on Wednesday and asked them if I could make the parts of my pie ahead of time and then assemble and bake them on Thanksgiving because I need to make them early this year. This would certainly be easier! (Though I always worry about enough room in the refrigerator at Thanksgiving, so thawing them might be a problem.) My question: I make apple pies with crumb topping (flour, sugar, butter, and cinnamon). Would that freeze all right too? Thanks for your help!

    Absolutely, Susan, the crumb topping would do just fine in the freezer. Anything with fat tends to freeze very well. Enjoy your Thanksgiving! PJH

  25. tommix

    Should the pies be totally unfrozen or what condition they’re in after spending the night in the freezer is okay?

    Fully assembled frozen “raw” pies are never defrosted before baking. They go straight into a preheated oven. Frank @ KAF.

  26. allisongenco

    Wait, I’m confused. I thought PJ’s original article said to fully assemble the raw, unbaked pie in its entirety, freeze it, then thaw it overnight in the refrigerator before baking it the next day. But Frank’s recent comment says raw, unbaked pies go “straight into a preheated oven.”

    Which is it? Straight to the oven from the freezer, or in the fridge overnight first?
    As with many things, there are different ways to get to the same end…and with freezing and baking pies, it’s no different. In this blog, PJ recommends allowing the pies to thaw in the refrigerator overnight, then bake as directed. However, you can also freeze pies, then bake them directly from the freezer without thawing. If you do this, you’ll want to add at least an additional 20 minutes to your baking time to account for it being frozen. Both methods will work. In the end, both ways will give you a delicious pie with less “last minute” work. ~Mel

  27. mandycroushore

    I don’t understand your comment, Frank. It seems to contradict the recipe which says to defrost the frozen pie overnight in the fridge before baking. Am I reading it wrong? Thanks~
    As with many things, there are different ways to get to the same end…and with freezing and baking pies, it’s no different. In this blog, PJ recommends allowing the pies to thaw in the refrigerator overnight, then bake as directed. However, you can also freeze pies, then bake them directly from the freezer without thawing. If you do this, you’ll want to add at least an additional 20 minutes to your baking time to account for it being frozen. Both methods will work. In the end, both ways will give you a delicious pie with less “last minute” work. ~Mel

    1. The Baker's Hotline

      We’d use the temps called for in the recipe, Willa. You’ll need to extend the bake time some, but no need to change the temp. Since you’ll be baking for longer, however, you’ll especially want to consider covering up your edges. Mollie@KAF

  28. Jreid69

    Thank you, thank you, thank you – my family now has three pies to choose from in the freezer – apple, peach, and blueberry – I think I might be looking forward to Thanksgiving now. I love your products, your recipes and your blog!

    Thanks so much for your kind words, and Happy Thanksgiving! PJH

  29. "Midnite Baker"

    After reading this post I had a “duh!” moment. I’m thinking I can make a better pie than Mrs. Smith! I made your “Guaranteed Pie” recipe. Thankfully, I had a 10″ pie pan. Well, my guys are asking for more. So, I’ll take that as a compliment. Thanks for the recipe and now I won’t waste any more fall apples. I’ll just make pies to freeze. Thanks, KAF bakers for the recipes and ideas. They are appreciated in this house. Happy Baking. And, yes, I bake at midnight.
    Bake any time of the day or night, use the flour with the knight! Happy Baking! Irene @ KAF

  30. caroline6224

    Have you ever tried putting a few dried apples in the bottom of the pie to absorb some of the excess juice that is released in the freezing-and-thawing process?

    No, Caroline, but that certainly sounds like a great idea! Thanks for the inspiration – PJH

  31. lisakay1029

    Do you think there would be any issue with using frozen fruit (in my case, frozen pie cherries) Can I simply thaw cherries slightly, add the sugar, cornstarch, etc and proceed with the pie as PJH suggests?

    Don’t see why not, Lisa – go for it! PJH

  32. metoo

    OK, the baked pie is not even the same pie you showed from the freezer?? The freezer pie had a crust that was edged with a fork and the baked pie had a fluted edge????

    We often bake the same recipe many times – both to perfect it, and to take photos at various stages. Since this was kind of a generic “how to freeze and bake a pie” blog, rather than truly specific to any particular recipe, I figured it was OK to simply use the best shot – even if it wasn’t the same pie… PJH

  33. patti bradfield

    Wow PJ, fancy meeting you here to walk me through my amazing apple crop and what to do for pies. Thanks for this great step by step learning method.
    WA state is seeing the hottest and driest time in ions and my gravenstein tree is really abundant (if I can keep the squirrels away.
    Well, the ladder is put away and the sink is full of beautifully ripe apples, will now take your ideas and ‘go for it’.

    Thank you

  34. Chefsteph55564

    I always make my holiday pies in October from apple to pumpkin. I freeze the apple before baking as you showed and the pumpkin after they are baked. I put a little extra clear gel in the apple to prevent the juices from being too runny after being frozen. The pumpkin I cover the top with a piece of paper towel on top of the filling to absorb the frost/ice that sometimes collects. I defrost both in the frig. The apple gets baked as I would if baking it when first made. I have also made individual pies and done the same. I do thank you for the idea of parchment on the bottom so they an be removed to freeze. I will that this week..

    I am so glad our little tip could be of use, it sounds like you have a great method for freezing and baking your pies. Happy Baking!-JDB

    1. The Baker's Hotline

      Tracy, both of these pies are best if they’re frozen after they’ve been baked. Let them cool completely and then wrap tightly in plastic wrap. Freeze for up to 1 month. Thaw in the fridge overnight or at room temperature for a few hours before serving. Happy baking! Kye@KAF

  35. G Roekle

    Oh, my gosh, what a great post! Thank you for the tips and I’ll give it a shot. Especially endearing that the idea came from your grandmother’s industriousness and creativity years ago. Love that. Great pictures as well; you can’t NOT want to eat pie after looking at those! Think that’s what made the final case for me. Every salivary gland I possess woke up and said, “whoah, check this out guys.” 😉

    Just a great article with some good follow-up posts to get us all baking, eating, and sharing; pies!

    Thanks so much – ’tis indeed the season for pies, both fresh – and frozen. 🙂 PJH

  36. SaintJude6

    Bless you for this information. I had an apple pie completely assembled last week. I turned on the oven, waited for it to preheat, and waited, and waited, and waited… So first I cried, because my family had really been looking forward to my first apple pie of the year. (The temps here in Texas are finally out of the nineties.) Then I remembered seeing something on your website once about freezing a whole pie. I popped it in the freezer and called for an appliance repair man. Had to wait several days for the replacement part to come in. Today the repair man made his second visit, put in my new baking element, and I am all set to go. Many thanks.

  37. ""

    I have just loved this entire thread of useful information! I started out only wanting information about freezing and baking frozen pies, and ended up enthralled by the dialogue.
    Now that I feel expert in dealing with frozen pie, do any of you wise people have clever advice about ways of stacking pies in the freezer so they don’t get smashed?
    You would need to freeze each pie first before stacking them. ~Amy

    1. Caroline

      Just made 50 pies before Canadian Thanksgiving this month. I had the kids help peel and slice apples. We placed them in a large bowl with water a bit of salt and lemon juice to prevent browning. Then cooked up apple pie filling and froze in plastic wrap lined foil pie pans. Then on another day I made enough dough for 50 bottom crusts and formed them in my Birds Hill manual pie machine – took about one hour. Froze those too. Few days later I made 50 top crusts with my manual pie machine and stacked between dry waxed pizza sheets and froze. Then when I had some time I took out 10 filling, 10 tops and 10 bottoms and assembled the pies. The pastry thawed enough to crimp and flute the edges. The. Back into the freezer. Did this until they were all done. Then bagged frozen pies in large freezer zip lock bags and labelled with baking instructions. We sold them to raise funds for a school trip for our kids. It was a lot of fun!

    2. PJ Hamel, post author

      Holy mackerel, Caroline, I’m exhausted just reading this! Congratulations on a job very well done – I’m glad you could support a good cause, and enjoy yourself a in the process. Cheers – PJH

  38. Brenda

    Yeah, PJ, you do definitely want a vacuum sealer if you don’t have one yet! Love my Food Saver and the many different types of bags. I buy the rolls–8″”, 11″, portion pouches (11″ sealed & perforated down the middle–my most-used size), and a new pleated one which I used to seal a 5# bag of frozen red hot dogs shipped to my cousin in TX as extra insurance against leaks of either hot dogs or cooler packs. Recently bought the 2 sizes of canning jar sealers and love them already! Use that for packaging kale chips & jerky for Christmas gifts, keeping brown sugar moist…The bags even work well for rolls–freeze, vacuum seal, & poke a hole in the bag as soon as you take it out of the freezer. Not sure if the hole’s necessary, but figured the pressure in the bag would squish baked goods as they thawed.

  39. "Mollys Mom"

    Want to make a cherry pie with a lattice top crust for Thanksgiving and it would be very helpful if I could do that this week and freeze it. Is this method possible with a lattice top fruit pie?
    If you bake the pie first, allow it to cool completely, and then wrap it well in plastic wrap, finishing with a good wrap of foil, you can freeze the pie. To thaw for Thanksgiving, I would let it thaw overnight in the fridge and to serve warm, bake at 300F for 15-20 minutes. Good luck! ~Kim

  40. "Mollys Mom"

    So, can’t freeze it before baking? If I cook it first, do you think freezing it will affect the taste or the texture?

    Yes, this blog post outlines how to freeze a fruit pie before baking. You can also freeze it after it’s baked. If you know you’re going to do that, I’d bake it slightly less before cooling and freezing. Then, once it’s thawed, put it back in the oven for 20 to 30 minutes or so, to “freshen” and heat it thoroughly. Good luck – PJH

  41. dianehagopian

    So enjoyed all the comments and suggestions. I have frozen pies without baking for many many years and after freezing I wrap in plastic then vacuum seal. This is the best investment anyone can make – for everything they put in the freezer. I vacuum seal everything from soups, sauces, pastries, paklava, meat, stews, meatloaf – it is the only way to ensure no freezer burn with no compromise to taste. Looking forward to following more of your wonderful suggestions and ideas.
    Nana of 4
    It is always best to listen to Nana, right? 🙂 Thanks for sharing. ~ MaryJane

  42. Baker's Wife

    Just reading up to see how to cook frozen apple pie and found your information to be extremely helpful! I am not the pie baker, my husband is and every pie MUST be perfect! I noticed that you suggested cooking a cherry pie with lattice top first, then freezing it. Is this due to the fruit used or the lattice design? Can a lattice top apple pie be frozen unbaked using the methods you have described?- Dawn Dawn–you can certainly freeze an unbaked lattice top pie. I think the suggestion was to a question someone asked about freezing a baked pie. I recommend freezing the unbaked pie first so that the crust stays as tender as possible. Re-baking a baked pie could lead to over-cooked pastry crust! -Kim@KAF

  43. scooterpie

    I’m trying to plan for Thanksgiving and I’ve never made a pie in advance before. What if you want to make a pie just a day or two ahead of when you want to serve it fresh baked? Is it better to make it on Monday and freeze, or make it on Wednesday and just put it in the refrigerator? With any fruit pie, I recommend freezing it as soon as you assemble it–this prevents the fruit from leaching out liquid. With a pumpkin pie or a custard pie, you would do best to bake it off once put together. Then let it cool completely, wrap in plastic, and refrigerate until you want to serve it. Warm in the oven at 350F for about 10 minutes if you want it served warm, otherwise it should be fine kept cool a day or two before Thanksgiving. Happy Baking! Kim@KAF

  44. gardenergirl

    I have frozen a two crust cherry pie in a glass pie plate, and a streusel top apple pie in a pyrex pie plate. Can I bake them directly from frozen? I didn’t think to put them in tin. Thanks!

    I wouldn’t risk it. Pyrex pie plates are supposed to be “shock-proof,” but why take the chance? Thaw and warm to room temperature first. Good luck – PJH

  45. pjk7

    I have frozen a couple of apple pie fillings ahead in storage bags, molded to the shape of my pie pan, but I did not make or freeze any crusts. Can I make a fresh pie crust, then drop the unthawed frozen filling in the unbaked crust and bake immediately? Or should I thaw the filling before putting it in a fresh crust and baking. I have read the comments that say you can bake direct from freezer to oven but they all seem to be talking about a whole assembled pie. Any difference? (I have never submitted a question before in a discussion like this so this will be really neat if it works! Thank you.)

    If it were me, I’d thaw first, drain off excess liquid, boil it down, and add back the syrupy remains – YUM. You could certainly do as you say, though, so long as you bake it for probably a couple of hours. Don’t worry, the crust won’t burn if you tent it with foil after the first 45 minutes or so… PJH

  46. "Beth Colbert"

    I got on here to see if going from freezer to oven with an unbaked pie would crack my pan, and came across all the comments. I tend to cook a lot of pies and even pot pies when the mood takes me (or when I need to get use specific ingredients before they go bad). A friend of mine’s mother mentioned that she puts readymade pies in her freezer until she is ready for them. So I already have a pie in there and came across it yesterday and wondered about baking it. I did not get through all the post/comments, so I don’t know if anyone already addressed this comment. Sullen in December of 2010 made a comment about a lot of the liquid left in the pan that she did not drain off and you replied that it would let the apple marinate and make sure to have a cooking sheet under it. The cooking sheet has always been a definite in anything I ever bake, because cleaning the oven is a pain. I keep an extra broiler pan (from my last oven that died) in the bottom of my oven in case there is anything that I want cooked from the bottom and it overflows. But that is not the comment I was going to make. 🙂 I was going to say .. You probably want to keep the liquid as much as possible, because as you said, it is the sugar pulling the liquid out of the apples .. but what I noticed years ago is when I took out a lot of the liquid – the flavor of the apples went with it, so now I always try and keep as much of the liquid as I can, usually try and thicken it up so it does not overflow, but I keep the liquid now from all fruit cooking and freeze it and use it for other projects when I need a sweet liquid. – I also keep the juices from canned fruit and use it in recipes instead of adding water. (If it is heavy syrup I dilute it first). But even if you already have the flour and spices in the liquid – I use that in my hot apple cider each year that I make in my crock pot that makes my whole house smell like apple pie. 🙂 — who needs Plug In air freshners. 🙂
    Thanks so much for sharing Beth. I can just smell the pie now, wish I had a nice big piece! ~ MaryJane

  47. chris

    Thanks for the thawing tip. I have been making and freezing pies for awhile and just baking them frozen. Will now try your way. 🙂

  48. elcshine

    This July morning I picked wild blackberries and also some blueberries. I’m going to make a “Black and Blue” pie using your freezing method. Can’t wait until Thanksgiving to savor our sweet Carolina summer!

    Sounds like the makings of a great pie. Please let us know how it turns out!-Jon

  49. Eileen

    Last night I finally finished the making of 10 fruit pies (two pies a night) from scratch and froze them for my son’s graduation party on Saturday. Now the baking starts tomorrow. A little each day makes it easier! I wouldn’t of sanely been able to do this for the party without the great tip and instruction of KAF! Thank you!

    My goodness! What an undertaking–10 pies is no small feat! Congratulations on the pies and your son’s achievement! Happy Baking, Kim@KAF

  50. Trish

    Thanks for the tips, but I need some help…
    I am baking already frozen fruit pies (fruit filling has not been cooked first), for a wedding–never have done this before– and I am using rented space large commercial convection ovens to bake them. I had a trial run and the 2 pies I baked were perfectly golden brown, but the filling did not thicken–not enough baking time??? and the bottom crust was soggy. How does one accommodate for the confection oven baking time and temp. ??? I baked them at 375 for 1 hour. Thank you for your help–needed very soon!!!

    Trish, hard to say, since there’s no telling how much thickener or what kind is in the filling. if I were you, I’d tent with aluminum foil to avoid over-browning, and bake a lot longer – like at least 2 hours, maybe longer. Do a trial run with 1 pie first, see what happens. Also – when you say the filling didn’t thicken – did you let it sit for at least 6 to 8 hours, preferably overnight, before making that assessment? It will continue to thicken as it sits. For more info, try calling our baker’s hotline: 855-371-2253. Good luck – PJH

  51. Diane

    I do the assemble/freeze/bake method all the time. It is wonderful. Lots of work at first, but worth the effort as you only make one mess. Always put approx 2-3 Tbsp flour (or small tapioca) in with the apples, sugar, spices, lemon juice and butter. I do not use glass or foil pans. Go to the 2nd hand store and look for the tin pie pans with a ‘lip’ on the edge which has an indentation that will support some of the juice that will run out when baking. Seal it well with plastic wrap, then foil, then I put it in Tupperware for further protection. Mark the date and the pie name. You can thaw in fridge overnight before baking or simply lower the rack in your oven and bake for 45 minutes @ 425 degrees. Then turn oven down to 400 degrees and finish baking. I always cover crust edges with foil or covers made specifically for that during the entire baking time. Can also lay a flat piece of foil over the top of the pie if the crust seems to brown too much. Watch for the pie to ‘bubble’ and once it has started bubbling bake approx 10 minutes more. Don’t want it to be mushy, just baked through. I have recently found that instead of using shortening for your crust use coconut oil. It is wonderful. Here’s my recipe which makes 5 double crust pies:

    Fabulous Pie Crust Makes 5 double crust pies!

    5 ¼ cups Gold Medal Flour 3/4 cups virgin coconut oil (solid form)
    1 Tbsp salt 1 tsp vanilla
    1 ¾ cups butter, cold but in pieces 1 cup ice water

    In large bowl sift flour. Stir in salt. Add cold butter cut in 28 pieces and coconut oil. With pastry blender cut into flour mixture until about half way mixed. Add vanilla to ice water. Slowly pour half of water mixture into flour mixture and blend with pastry cutter for a few minutes. Add 1/2 of remaining water, blending until smooth. You may not need all of the remaining water, so continue working with pastry cutter and if dough is smooth and not dry then you are done. If dough is somewhat sticky add a little more flour. Mixing thoroughly with pastry cutter is key. Make sure it is smooth. Dots of butter here and there are good. Divide dough into 10 equal parts. I prefer to make thick coin shapes and leave them covered in a bowl so they don’t dry out.Roll out one section at a time between pieces of parchment paper with sifted flour on each side of dough. With large pastry brush dust off all excess flour from parchment paper/dough. Pick up bottom layer of parchment paper, turn quickly upside down and place over top pie pan. Slowly peel back parchment paper taking care to watch crust so it doesn’t split. Refrigerate assembled pie for 30 minutes before baking (this keeps crust from shrinking while baking), or seal with plastic wrap then foil then Tupperware before freezing. Label w/date.

    Diane, have you tried this crust with King Arthur Flour? Sure makes a tasty pie… PJH

    1. Carl

      Agreed, PJH! I was about to make the same recommendation. I never buy those ‘other’ brands anymore. KAF is my go-to for everything now. A friend who is also a baker stopped by the other day and commented on all of the KAF I have in my baking supplies. I offered to let her try some, so maybe she’ll convert as well. So glad I can now buy it locally, too. Saves me tons on shipping.

  52. Ethel Monk

    A couple of suggestions for freezing and baking frozen pies. Brush the bottom crust with egg whites, this keeps the bottom crust from getting soggy. Fill your pie and freeze.
    I do not thaw the pie, preheat your oven and put the pie in for 10 minutes. After the 10 minutes, cut the top of the crust to vent and continue baking.
    This was my mothers method. I have done this for 57 years and it works for me.

  53. Joanne

    Love all the great and useful comments. I am definately going to try them. For my pie crust I tried something different yesterday and it worked. A friend of mine gave me her fantastic recipe for butter tarts and the pastry, so I made the pastry a second time because the first time I couldn’t pass up making her butter tarts lol So the second batch of dough I used for a few pies and my friends and family couldn’t stop saying how great my crust was, and the pie of course.

    1. PJ Hamel, post author

      Joanne, would love to know your friend’s crust recipe – I assume it’s all butter? Would you mind sharing it? I’m sure there are many readers out there (me included!) who are always on the lookout for a wonderful pie crust recipe. 🙂 PJH

  54. Nicole Stocks

    I had a problem with the pie freezing fully enough. After an over night in the freezer the crust was still pliable which made trying to turn it out impossible. Has anyone else had this problem or an explanation for it? I used a ceramic pie dish so maybe this was the problem. Other than that i followed these directions exactly.

    1. PJ Hamel, post author

      Nicole, this might have happened if you used a recipe that had a lot of fat and not much water; fat doesn’t freeze as solidly as water. Could be your freezer’s not at 0°F and, as you said, it might be the ceramic pan – ceramic tends to insulate. For more possibilities, call our bakers’ hotline, 855-371-BAKE (2253) _ I
      m sure they can help you get to the bottom of this! PJH

  55. Karin

    My tried and true apple pie recipe utilizes a pie bird (old school I know–but it always turns out perfect so I’m scared to NOT use it). Do you think I can just freeze the whole thing, bird and all? Or should I attempt it without the bird and just vent the crust like normal people probably do? Thanks!

    1. The Baker's Hotline

      Hmm, not sure Karin! It is possible that the temperature change could cause it to shatter. Maybe err on the side of caution and use venting slits? Jon@KAF

    2. Lily

      Just butter some crushed foil or anything hard and freezable the size of your bird and put in pie before freezing. Remove and replace with bird prior to or when temperature is right while baking.

    3. Terry

      Karin, I have recently seen someone use uncooked penne pasta as vents for their pies. I would think these would work in this application as they should be unaffected by freezing.

  56. Steven

    I didn’t read all of the questions/suggestions, but I’m wondering: will this method also work for apple pies that have a streusel-type topping, as opposed to a top crust? Streusel is my preferred topping. Hope you’ll tell me it works!

    1. The Baker's Hotline

      Your streusel-topped pie should freeze well. Best of luck with your holiday pre-baking.~Jaydl@KAF

  57. Joan DelPozzo

    Great looking pie and method.. I’d like to share what I do. I have accumulated a lot of Pyrex pie plates and when I do up crusts I make half a dozen at a time, just the shells. I put them in an oversized zip-loc bag and stack them then zip after air is removed. They take up very little space that way. On Thanksgiving I’m all set for my pumpkin, pecan, chocolate cream, and apple with streusel topping. I do make a two crusted blueberry too, but rarely freeze that. When strawberries and/or rhubarb come in in the summer, I just pull a shell out and do my thing. Time to get that chore and the cranberry sauce done before the kids arrive.

  58. Terry Golson

    I made over 20 pies for Thanksgiving (usually about 10 types of pie, up to 4 different crusts) and so I make pies and pie crusts ahead of time. I don’t like to freeze the mound of pie curst, as by the time it thaws enough to roll, the edges get gummy. So, I roll out my crusts, cut into circles using an extra large tart pan, and freeze flat, with parchment in between each one. These thaw quickly. You can see what I do here: I also freeze whole, unbaked fruit pies. I do bake off from frozen, no problem.

  59. Cheryl

    My mom started cooking her apple pie filling before she placed it into the pie dough to bake. I came up with the idea – when the apples are in season and cheaper we would cook the filling and just freeze that in bags and it works great. When we want apple pie, which is a family favorite, I’d make the dough and place the thawed filling inside and bake as normal. This work fantastically for several reasons – the top crust stayed nice and pretty and didn’t have the pie filling dripping out while cooking.

    I am one of the odd balls – I love making pie dough and with the extra we make cinnamon sticks. The other odd thing is that my Mom’s apple pie is made with Red Delicious apples – it’s awesome.

  60. Lee Anne

    I make and freeze apple pies, I brush the empty bottom crust with soft butter. I bake them at 425 and they come out fine. Not soggy or dry.

  61. Barbara

    I make individual pies for the freezer, just got done a batch of chicken pot pies and steak and kidney pies. I found a place to get the deep dish foil pie pans in 5″ size, they take 1 1/2 cups of filling which is simular to a 7″ pie or half of a 9″ pie. This summer was a banner berry year, so now I have raspberry, blackberry, blueberry and elderberry pies along with apple, too bad the peaches didn’t do as well! So far I have been cooking them straight from the freezer, but these are small pies so they cook quicker then a larger one without the drying out.. I will try taking them out ahead of time if I remember. I have long made pie crusts and froze them for the custard and cream pies, it is not bad to make a couple of extra large pie crusts and stick them in the freezer, makes it easy to make a pie quickly, but they do take up a lot of freezer space so I only keep a couple at a time.

  62. Susan

    When a devastating tornado came through Paris, TX, in 1982, a wonderful Mennonite group came in to help with cleanup. The wives cooked (in the school cafeteria; it was spring break) for everyone working, and made dozens of pies each day. Here is their recipe for 18 9″ pie crusts (9 double crust pies), which I use every time I make pies in quantity for the freezer:
    5 lb all-purpose flour (King Arthur, of course!)
    3 lb can of Crisco
    2 Tbsp. salt
    1 cup white Karo syrup
    2 cups cold water
    Cut the shortening into the flour and salt using your mixer (I actually use about one cup less shortening than the full 3 lb. can, but using it all makes a very tender crust). Pour the syrup and water over all. Toss together until the crust begins to cohere and make a ball. If you have kitchen scales, weigh out 240 grams (a smidgen more than 1/2 lb) of dough for each crust. Depending on my freezer space, I either roll these out and cut big flat circles, or shape in 1″ thick rounds and separate with waxed paper in a bread sack. (That is after I fill all the pie plates I own with fruit pie filling 🙂 ). Tupperware used to make a 12″ diameter pie saver that would hold 6-8 rolled crusts so that they were easier to store in the freezer.

  63. Sara

    So much information !! I wanted to try freezing pies but never really felt I had enough of information to do it – well I do now ! Thanks !!

  64. Jennifer

    You may want to make a note about why your pies are not the same pie for all the stage pictures. The crust edge is distinctly different. While I will still try your method- the difference gave me the ‘what are they trying to pull’ feeling. Just a thought.

    1. The Baker's Hotline

      Yes keen reader, the pie edges are fluted differently. Please trust that the pies pictured in this blog were indeed made using the same freeze method. Thanks for letting us know so we could take this opportunity to reassure other readers. Happy Baking – Irene@KAF

  65. Ted

    The beginning of this post mentioned not to use this method for custard type pies. My favorite rhubarb pie uses a custard type filling along with the rhubarb. What happens when you do freeze such a filling? We have tried to use frozen rhubarb in pies before but never liked the outcome: tough rhubarb, much less flavor, etc. Many attempts have never satisfied, but we have never tried the frozen unbanked pie approach. Is the only satisfactory filling plain rhubarb with sugar and thickener?

    1. The Baker's Hotline

      Unfortunately, custard based fillings don’t freeze well. They usually tend to separate and break when they are thawed back out. However, you could freeze a rhubarb filling pie and then just top it with a custard once it is baked off as an alternative. Generally the rhubarb filling you described would be the best base (rhubarb, sugar, and thickener), but you can always add flavorings or other fruits into the mix to change it up a bit. You could give some of these fillings a try if you like:


      Happy Baking! Jocelyn@KAF

  66. Brenda

    Our church needs to make a lot of pies for an event. We did our apple pies this method. Wondering if it will work with a pre-made filling such as cherry or blueberry as well?

    1. The Baker's Hotline

      One month is a good rule of thumb, although the blog suggests up to 7 weeks is fine. Happy Baking! Irene@KAF

  67. Barbara Wildes

    I use the same freezing method except when ready to cook I microwave for twenty (20) minutes then pop into a 400 degree oven to brown the crust.

    1. PJ Hamel, post author

      Good idea, Barbara – this shortens your oven time considerably, doesn’t it? Thanks for sharing – PJH

  68. Lisa

    I’m ready to freeze individual pies (Apple, cherry, blueberry). After reading just about every comment I’m going to brush bottom crust with egg white and half bake it, let cool, then fill, apply top crust and freeze. I have a food saver so that will work great. My question is this, once I’m ready to bake my mini pie straight from the freezer, at what temp and for how long? Thanks!

    1. The Baker's Hotline

      Hi Lisa- It sounds like you have really done your homework and have a great system worked out! When you do bake them off, you can use the same temperature you would have if you just made the pies fresh, but you will just need to watch the pies to know when they are done (with nice crust browning and bubbly filling) which will most likely be an extra 5-10 minutes from what was called for in the original recipe. Happy Baking! Jocelyn@KAF

    1. The Baker's Hotline

      Hi Kyle, a standard, uncooked fruit filling works beautifully with PJ’s make-ahead method.~Jaydl@KAF

  69. Lucy

    That’s exactly what I do. I actually buy the foil pies at the dollar store. I make about 25-30 pies at one time. As I make them I freeze them. I give them out for thanksgiving and then through out the year. I live the smell of my house when I bake my pies. I’m lucky enough that everyone loves my pies. Thanks for the hints

    1. The Baker's Hotline

      Thank you for sharing Lucy! That is quite a lot of pies and I am sure you have brightened up many holiday tables with all your hard work. Happy Baking! Jocelyn@KAF

  70. Linda Beech

    I haven’t read all the comments, but so far I haven’t seen this tip which I use for storing my frozen pies. I make my pies for the freezer in the 8 3/4-inch foil pans and wrap well. Then I put each in a small cardboard pizza carry-out box, the size to hold a 10-inch pizza. A perfect fit! The boxes stack well in my freezer and prevent the fluted edge of the crust from breaking or crushing during storage. A bonus- I can write on the side of the box to label the type of pie inside. This trick works wonderfully in my upright freezer.

    1. The Baker's Hotline

      Thank you so much for sharing Linda! You clearly have this processed dialed in…happy baking! Jocelyn@KAF

  71. Dorothy

    This year I canned my apple pie filling and I have some frozen pie crust in the freezer. The bottom is in the pan and the top is flat and ready to put on the pie. I canned because I have a freezer full of veggies and meat. I also can blueberry filling and would do peach if I had peaches. Also I think my canned filling will keep longer than frozen.

  72. Gina Haines

    i have baked my frozen pies straight from the freezer for years. I just bring it to room temp before baking. I freeze them in the pie plate. I have plenty of them.

  73. Chris Z

    Did I really see Northern Spy? I haven’t had a Spy since I left Michigan! These were the family favorite for pies and Apple Grunt (pandowdy?) Didn’t freeze the pies, but kept the apples in cold storage in the well. Unfortunately, I haven’t mastered pie-making. I want to use flour instead of tapioca for thickening, but I never get the amounts right.

  74. Suzanne

    I have done this with pies in a jar. I buy the little mason canning jars and put pie dough on the bottom and sides, add the pie filling and put pie dough on top, put the cap on and stick in the freezer. I’m single so the single serving is great. I think I will try your idea of freezing whole pies to take to my sisters house for the Holidays! This is so much better than spending the whole day before the Holiday baking. Thanks!!

  75. Judy

    I’m going to bake my bottom crust first. How long will I bake my apple pie and raw crust top in my 10 inch glass pie pan?

    So glad I found you PJ Hammel. I live in Wisconsin and spent years in Maine. I’ve just begun to make pies and they are not easy, but I love it.

    1. The Baker's Hotline

      You’ll need to bake it until the filling bubbles and the crust is golden. That will be about an hour. Happy baking! Laurie@KAF

  76. Margaret

    This is a great topic. It reminds me of huckleberry picking with my grandma every fall. We would go camping, pick lots of berries and come home and make them into dozens of pies for the freezer. What I wouldn’t give for one of those pies now! I do have a question, however. I use glass pie pans. I am afraid of putting them cold into a hot oven. Should I bring the pie and pan to room temperature or place the pan in a cold oven to start. Happy Thanksgiving to you all and thank you for all the great baking tips.

    1. MaryJane Robbins

      Hi Margaret,
      Thanks for sharing that lovely pie memory, it sounds delightful. For your glass pans, take them out of the fridge when you start to preheat the oven. They should be warmed enough by the time the oven is well preheated (20 min or so). Happy baking! ~ MJ

  77. Abrielle

    I have a big problem with the soggy crust issue, which I’ve seen some various tips for on here including panko crumbs under the filling – has anyone tried brushing the bottom crust inside with egg white? I’m wondering if this works/would work with this frozen pie method. Also, do you cover the crust of the frozen pies while baking? My top crusts always get overdone, particularly the edges. I’m no pie master yet!

    1. The Baker's Hotline

      Hi Abrielle-
      In regards to brushing the inside of your crust with egg-white, it wouldn’t really be a problem for a frozen crust, but it also won’t really help you much I don’t believe with a fully raw pie. Generally, you would use an egg wash to seal a fully baked crust. I think the bread crumbs, etc would be much more helpful in this case. Covering the pie is not related to whether or not you freeze it, but you can feel free to cover your pie crust with a crust shield or foil whenever you feel it is fully browned. I hope that helps and if you have any more questions, please feel free to contact our Baker’s Hotline at 1-855-371-2253. Happy Baking! Jocelyn@KAF

  78. Shaad

    Any suggestions for cobblers as they tend to taste better with a little more liquid from the fruits? Also can i freeze the filling in say a foil pan then top with fresh made dough and go straight to oven, let filling thaw first or should i freeze entire cobbler with dough?

    1. The Baker's Hotline

      Use juicier fruits- berries and peaches come to mind. If you freeze the unbaked dough and fruit, you risk losing leavening over time, and you risk some very soggy batter. Freeze the fruit and topping separately, or just the fruit and make the topping on as as needed basis. Happy baking! Laurie@KAF

    1. The Baker's Hotline

      Patti, there very well may be instructions for freezing your fruit cobbler on the box, but if not, feel free to use the method described in the blog. Wrap in plastic wrap or put it in a plastic bag and freeze. Use the same thawing method described here (in the fridge overnight), and then bake as directed. Cobbler in a flash, easy as that! Happy baking! Kye@KAF

  79. Raylene

    Would freezing a rhubarb strawberry pie work with your method for apple pie? I’m wondering if maybe I should cook it first then freeze?


    1. The Baker's Hotline

      With rhubarb pie, it’s best to cook first and them freeze as the rhubarb can release quite a bit of moisture during the baking process. To freeze baked fruit pies remove them from the oven while their crust is only light brown. They will brown more when you reheat them. Cool and freeze the pies without wrapping, but be sure the pie is level during freezing. Once the pie is frozen solid, wrap it well and return it to the freezer. Store the pie in the freezer up to 6 months. To serve, thaw the baked pie in its freezer wrapping at room temperature for about 30 minutes, it will still be a little frozen. Then, unwrap the pie and place it on the lowest shelf of a 350F oven for 30 minutes, or until hot through. Happy pie baking! Kye@KAF

  80. Laurie Ritchie

    I’ve been freezing baked pies for the 30 years I’ve been making pies. Let them cool to room temperature. I leave them in dollar store foil pans, wrap in plastic wrap, and slide into freezer bags. I don’t have soggy crust problems, perhaps because I use half whole wheat flour and half unbleached white. I make apple, blackberry and blueberry this way. To serve, let thaw at room temperature overnight, or pop in a 350 degree oven for half an hour or so. You can also microwave, but I would pop it out of the tin and put it in a glass or ceramic pie plate.

  81. Dolly F.

    I freeze my baked pies after they have cooled. I bake them in disposable pans. I wrap them carefully so they don’t get freezer burn. I rebake at 375 degrees for about 50 minutes or until they look done. If they start to brown, I cover with foil. For all my fruit pies I put a scant layer of plain bread crumbs on the bottom crust before I put in the filling. It keeps the crust from getting soggy. I prefer to use tapioca as the thickener.

  82. Brenda

    I do not precook the filling for berry or apple pies, but do for peaches, 1 because they shrink so much while cooling and 2 to keep the color. I use the tapioca in the bottom method to soak up extra juice.

    With my berry pies, I put the berries in a big bowl toss with a mixture of sugar and flour then put into the unbaked crust, I bought a stack of pie pans at a discount store for $1.00 each so can freeze them right in the pan. I seal them in my seal a meal and they keep for months. for pumpkin I freeze the filling in an empty pie pan, then put the frozen filling into the crust and freeze just like the others. I try to get at least 12 in the freezer while fruit is in season. That being said, I am about to go make blueberry and peach pies right now. I will bake 2 and freeze 4.

  83. Jenny Edwards

    I followed your instructions yesterday with sour Lodi apples. Everything is frozen now and awaiting Thanksgiving! Thanks for your detailed photos and helpful, conversational, happy-to-be-making-pie writing. I feel like I just spent the afternoon with a favorite aunt.

  84. Terry Doyle

    I have frozen unbaked pumpkin pies for years with excellent results. I just fill a single pie crust with the pumpkin mixture, then freeze until solid. I wrap the frozen pie in plastic wrap, then foil. When ready to bake, I place the frozen pie in the oven, then bake at the recommended temperature until the crust is browned and the custard is set.

  85. Christine Bell

    I just did this with fresh peaches and apples from the orchard. I made two peach pies and one apple. I have only baked one peach so far. I did not thaw it first. I cooked it at a higher temp for the first half hour and then lowered it for another hour. It was delicious! I have been trying to be smarter about using my freezer. I make big batches of things and freeze the extras. I have fruit muffins, quick breads, pies, and a few dinners all ready to go.

  86. Monica

    I have 8 of the 4″ pie pans. I roll the crust almost to fit, then pat it out the rest of the way in the pan, I put in my apple pie filling (I add instant clear gel) top it with streusel and freeze. I bake 2 in the toaster oven. 1 for me and 1 for hubby. I don’t thaw

  87. Liz

    Thanks for the recipe and all the great tips.

    I’m wondering if anyone has ever tried freezing a pineapple pie. It is a simple cooked filling of 20 oz. can crushed pineapple with juice, 3/4 cup white sugar, 3 tablespoons cornstarch, and 1 tablespoon lemon juice. (cooked until thickened and boiled for a minute longer).

  88. Beverly Learned

    This regards apple pie: completely make the pie including baking it. After it is cooled, I wrap it in plastic wrap and then foil and freeze it. When we want to eat it I take it out of the freezer, unwrap it and place (no thawing required) in a preheated 375 degree oven for 35-40 minutes. It’s just as good as fresh baked.

    1. Susan Reid

      Hi Julie. If you’re starting with a firm cooking apple, they’ll soften some, but they won’t get mushy. Susan

    1. Susan Reid

      If they’re frozen unbaked, yes, it’s fine. If the pie has been baked, the tapioca won’t maintain it’s thickening through freezing and thawing. Only Instant ClearJel will do that. Susan

  89. Virginia Nelson

    Hi If I blind bake the bottom crust, can I put a cooled cooked berry filling in and then an unbaked top crust and freeze. Will freezing take away the advantage of blind baking the bottom crust?

    1. The Baker's Hotline

      Sounds like you’re striving to keep the filling from soaking into the bottom crust. Instead of a blind bake for this two crust pie, consider a brush of melted butter or egg wash (egg white, a squirt of water and a pinch of salt) painted on the bottom crust before you put the filling in. Save that blind bake for a pudding or cream pie! Happy baking! Irene@KAF

  90. Leslee Woolstenhulme

    I have lots of tin pie pans that I got from Marie Callenders, so I’m not needing to remove my pie from the tin before baking. My question for you then is, do I need to put the parchment paper in the bottom of the pan? Or do I still put it In and take it out it of the bottom of the pan before baking? Is the the parchment paper step just if you need to remove the pie so you can put another pie in the same pan? Please let me know.

    Thank you LesleeW.

    1. MaryJane Robbins

      Hi Leslee,
      Yes, that parchment is for ease of moving the pie around. If you are baking in the same tin, it’s not needed. ~ MJ

  91. Susan S

    This is so helpful! I have benefited from my neighbor’s surfeit of apples straight from the tree, but Thanksgiving is a week away and those apples are begging to be used now! Thank you, King Arthur, for your online library of wonderful recipes and helpful hints. And thanks for the blog. And thanks, PJ, for sharing your kitchen wisdom gained through experience. We really DO have a lot to be grateful for. Happy Thanksgiving!

  92. Christina

    I see this is for apple pie. Can i do the same with cherry pie? If so do you have a recipe for one? Thank you so much.

    1. The Baker's Hotline

      Sure, you can use this method for pretty much any fruit pie, Christina. Use your favorite cherry pie recipe, or one of ours. Jon@KAF

  93. Marcie

    Thanx for all of the great ideas!! You have inspired me to make and freeze pies while the apples are soooo good!!.
    Just wanted to share 2 of my apple pie secrets.
    !. I use a combination of Golden Delicious and MacIntosh apple. Nice mix of sweet and tart and firm and soft
    2. I read in a magazine to butter the pie plate first. Then add the douigh and fill. It said it would prevent the juice from getting under the dough—so far, for 6 years, it has worked perfectly!!!

  94. Marcie

    Thanx for all of the great ideas!! You have inspired me to make and freeze pies while the apples are soooo good!!.
    Just wanted to share 2 of my apple pie secrets.
    !. I use a combination of Golden Delicious and MacIntosh apples. Nice mix of sweet and tart and firm and soft
    2. I read in a magazine to butter the pie plate first. Then add the douigh and fill. It said it would prevent the juice from getting under the dough—so far, for 6 years, it has worked perfectly!!!

  95. Nomie

    I read that you should not use glass pie plates for freezing as they will shatter going from freezer to oven. Well I only have the glass pie plates in the house and want to prepare today. Hate the idea of defrosting first but now afraid of the plate will shatter. Has anyone had this happen?

    1. The Baker's Hotline

      Going from the freezer to the oven with glass is not a good idea, Nomie and we don’t recommend it. In the future you can prepare your pie in the glass plate, let it set in the freezer so that it is solid and then pop it out of the pan, wrap to store. When ready to bake you can take it out of the freezer and place it in a room temperature pan to bake. I hope that helps! Kye@KAF

    2. Willa

      I called Corning years ago regarding putting Pyrex glass pans in the oven from the freezer. They said it is fine if the oven is preheated and you wipe off the ice crystals from the pan. It’s worked for me for years. Just don’t put a hot Pyrex pan on a cool surface. Hope this helps.

  96. Nomie

    Thanks. I think what I will do is freeze it and then defrost in refrierator for the day and bake at night. Would this work?

  97. J. Ackley

    I just assembled a 9 inch wild blueberry pie with frozen blueberries. My concern is that I used 6 cups of berries with 6 tablespoons of tapioca. If I thaw this pie in the refrigerator, will the proportion of thickener work?

    1. Susan Reid

      H, Joanna. Yes, it should be fine. Probably even more effective, since tapioca needs some time to absorb liquids before it cooks. Susan

  98. Paula

    From Spain… thanks ! Pretty amazing your generosity and good will to explain step by step and to share all your experience with pies. I´ ve learned a lot and now know how to freeze and defroze properly. Your pies look great also.
    Thank you!! Hughs

  99. Barbara J Newland

    Hi- I make a crumb topped apple pie that everyone loves, it ‘s recipe is in the Ohio
    Cookbook…After I make the crust with crisco and line the 9″ pan I put the filling in, and
    I like Granny Smith Apples only…then put the crumb topping on…I carefully wrap a big piece of foil I put under the pan, and a big piece of foil I put over the top of the pie making sure they close over the pie completely and lock the foil so no air gets in then I freeze the pie, or pies… Bake in a 425 degree F. oven, bottom shelf for 25 minutes, then turn oven to 375 and bake for 40 to hour more, checking every once in awhile.
    I put the edge saver over the edge of the pie when it turns golden so it doesn’t burn..
    I cannot tell the difference from the pie I make not frozen first …it is so good!! Hope
    this helps someone…Barbara from Newland’s Resort in Ohio

  100. Diane Roome

    Hello. I read both this pie post and the post on freezing. Very informative and interesting, thank you so much. I have questions as some advisers contradict each other. First of all, author PJHamel instructs us to take a pie from the freezer and defrost it in the fridge prior to baking. Frank, another KAF blogger says to never do that. PJ responded, well, different ways to the same result. But which technique is best? Thank you.
    Next, Susan from KAF said she would not microwave a pie, and especially not for 15 minutes. Then PJHamel responded to a customer Barbara Wildes idea to microwave a frozen pie 20 minutes, then brown it off in a hot oven, as “a good idea.” Help clarify this, please. I really love learning new information, please teach me the best way to bake. Thank you!
    The fair baker.

    1. The Baker's Hotline

      It may be best explained by experimenting to find what works best for you! Like working in our test kitchen, it’s good to take lots of notes during your baking, then the process can be duplicated once you find the method or ingredients that work best for you. Happy baking! Irene@KAF

  101. bride-to-be

    Hey y’all, here’s my two cents. I am working on a freeze-and-bake pie project for my upcoming wedding — I love to bake, and I want homemade fruit pies, but we are in the middle of a home renovation and our kitchen will be torn up during the wedding, so baking from frozen the day before the wedding is my only real option. I have made about 10 apple pies in the last week or so, all with different methods after poring over this blog and many others. I was having a lot of issues w/ soggy bottom crusts if I just followed this blog suggestions (glass plate, butter crust, bake from frozen).

    What finally worked the best for me was a metal pie plate (who knew?! I’ve always baked in glass!) with a round of greased parchment in the bottom and a prebaked bottom crust brushed with egg white (after prebaking). Prebaking a double crust fruit pie does change the crust decor options but mine still looked pretty OK (I make rustic-looking pies generally, with a very flaky all-butter crust and usually lots of drippy juices on top). Also when I baked the pie I thought was best, about half of the time in the oven was on top of an upside down cast iron skillet (pizza stone or cookie sheet would work too probably).

    For my bottom crust prebaking, I did not prick the bottom crust before baking. Buttered parchment round, lightly greased sides – lay crust in place and I squish the edges w/ a fork every few inches because it kind of adheres to the plate and doesn’t shrink so much (maybe?). Then place in freezer for 30 minutes; remove and press buttered foil into place and fill with rice. Bake at 375 for 30 minutes, remove rice and foil, allow to cool slightly, then brush w/ egg white, then assemble pie. I did a lattice top and used some thin strips to run around the top edge to hide the slightly darker prebaked crust. of course the crust rind was a little thick/crunchy, but it was also delicious. Oh and I also strained the fruit and did a reduction of the spiced/sweet juices before assembling the pie (basically just followed the Pie and Pastry Bible recipe but with prebaking).

    I know this sounds like a pretty big hassle but I wanted a crisper bottom edge, and this worked really well for me, so I thought I would share! I’m going into production mode now, so I hope this transfers to other, non-apple pies 🙂

    Thanks to the Baker’s Hotline for the parchment suggestion yesterday!

    1. The Baker's Hotline

      Well hello Bride-to Be! Thank you SO much for sharing these wonderful tips with us and other bakers out there. No doubt you have saved someone else a lot of time and experiments! Happy baking, and have a happy wedding! Bryanna@KAF

  102. mary mcdonell

    I am an apple pie maker . i now live in Georgia and a friend gave me about 10lbs of fabulous softball sized peaches tree ripened. have you got a good recipe for the filling of a pie that i plan on using your method of freezing uncooked. will also be making preserves for the first time

  103. Trisha Fitzgerald

    Hello fellow pie makers.
    I am curious if I can use my frozen fruit to fill unbaked pie crusts?
    I found a sale on fresh berries, and froze the berries, knowing I would use them for pie-did not even think to pre freeze the crust too… Can I still pull the berries, mix in ingredients and refreeze in unbaked pie shells? How will this affect the fruit, I am not going to thaw the berries, only mix the ingredients in with them, I will keep the berries frozen until my crusts are all made. Has anyone had any experience with this? How will this affect the mixture while it bakes in the pie? Will my bottom crusts be soggy? Suggestions appreciated.

    1. The Baker's Hotline

      Hi Trisha,
      You can certainly use frozen fruit to make pies. We typically recommend increasing the thickener by about 15-20% as frozen fruit releases more moisture than fresh fruit does when it thaws. You can use the fruit frozen to fill unbaked pie shells and bake right away, adding about 5-10 minutes of additional time to account for the frozen fruit.

      To bake the frozen pie, preheat the oven to the temperature called for by your recipe – or to 425F – then cut vents in the top of double-crust pies and place the frozen pie directly into the oven. Bake for the time suggested by the recipe plus an additional 20 minutes to account for thawing time. If the pie crust browns too quickly cover it with foil or with a pie shield.

      Be aware, though, that freezing unbaked fruit pies can expose the bottom crust to the juicy filling for too long before baking. This can lead to a soggy bottom crust! To get around this, you can freeze the crust separately. It is easy to freeze unbaked, unfilled pie crusts, which are one of the most time consuming parts of the pie to make. I hope that helps, and if you’d like to talk this over with one of our bakers, give us a call at 855-371-BAKE(2253). Happy baking! Kye@KAF

  104. Rob

    Guess I’ve been doing it wrong. I bake the pie, cool it completely, then put it in the freezer (unwrapped). The next day i wrap it in plastic wrap, then foil. When I want a pie I thaw it and then put in the oven at 350 for 1/2 hour or so. I have lots of pie plates so this works for me.

    1. The Baker's Hotline

      We’ve preserved our pies this way too, Rob, and if it’s worked for you, it’s definitely not wrong! Mollie@KAF

    1. The Baker's Hotline

      If you’ve used parchment paper to line your pan, you can certainly leave it in place during baking. Just be mindful that it’s there while cutting and serving your pie. You don’t want anyone to send up with a slice of parchment on their plate! Kye@KAF

  105. Tom | Tall Clover Farm

    PJ, thank you so much for this timely tutorial. I’m sending a pie to a friend undergoing surgery, and now I know the best way to prepare it for later baking. Great instructions and a fun read, too!

    1. The Baker's Hotline

      Lisa, streusel toppings freeze impressively well. Sometimes we even make an extra batch of streusel topping to freeze separately so that we can have some on hand for the next time we’re ready to bake. You can either top the pie with the struesel topping and then freeze, or you can freeze it in a separate container and top it when you’re ready to bake — either method works. Happy baking! Kye@KAF

  106. Rosa

    hi…how about baking and then freezing the pandowdy? would you have to thaw it before warming it up? or put in oven frozen?

    1. The Baker's Hotline

      Hi Rosa, you can use the same technique shown here for freezing unbaked pandowdy as well. Prepare the recipe up to the point of baking and then wrap well and freeze. When you’re ready to bake, let the pandowdy thaw in the fridge overnight and then bake according to the instructions. You may need to extend the baking time by up to 15 minutes to account for the cold pie. This method will give you better results than baking the frozen pie. (It takes a very long time in the oven for the center to heat all the way through, by which time the outside crust is dry and potentially over-baked.) Kye@KAF

  107. Sarah

    I have a quick question regarding the freezing process of apple pies. I made a Dutch Apple pie for a party, and since then have gotten a number of requests to make them for friends. I’d prefer to pre-make and freeze, so they can be baked at the home of the recipients. I’m wondering if a top crumb crust would freeze well (it contains cake flour, butter, brown sugar, and cinnamon). In addition, we live at a high altitude, (6000 ft.) So I’ve learned that I have to partially cook my apple filling in order for the filling and crust to get done evenly. I understand that the freezing instructions are for unbaked filling, and am wondering if a partially cooked filling would freeze as well. Any advice would be greatly appreciated!

    1. Susan Reid

      Sarah, if you’re planning to freeze the pies with partially cooked filling it’s important to have a freeze-thaw stable thickener. Cornstarch or flour aren’t, and will lose their thickening power after thawing (the starch gels that are formed when cooking are punctured by ice crystals, basically letting the water out of those balloons). If you want to be sure the pies aren’t runny when baked, use a modified food starch such as Instant ClearJel, or our Pie Filling Enhancer. They’re both freeze-thaw stable. Susan

  108. Sarah

    Thank you so much! I’m a big fan of instant clear jel! As usual, your advice is the difference between success and uh-oh.

    1. The Baker's Hotline

      You sure can, Julie. Streusel (we assume you meant streusel) freezes quite well, so you can simply follow the instructions outlined in this post here to freeze and bake. Happy baking! Kye@KAF

  109. Marilyn

    The fastest and best way to bake your frozen apple pies.I freeze mine in disposable pie tins .When ready to bake turn over on foil that the pie was wrapped in.Take off disposabe tin put on glass one. Cut some slits in top Put frozen pie in microwave on high for 15 min .Take out and put some milk on top and sugar .Bake in 450 oven for 15 min you will have a perfect baked pie.You can also freeze single slices then put one frozen in microwave on high for about 20 seconds a perfect fresh slice of pie whenever you need something sweet and fast. Make at least 6 or more pies every fall. Have even had some in freezer two years and they still come out perfect

    1. The Baker's Hotline

      Hi Nancy, crumb toppings hold up just as well a traditional pie dough throughout freezing and baking. Just be sure to wrap well in plastic and enjoy within a month or so for best results. Kye@KAF

  110. Dray

    Wonderful wonderful tips! I was dreading making a load of apple pies for two Christmas parties that were separated by a few days. You have spared me the headache of double prep & clean up. I appreciate your detailed information. I was going to bake the pies then freeze them but newest they would never be as good. The tip about freezing the pies uncooked and pulling from the pans is brilliant! Blessings 🙂


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