Baking, Reheating & Thawing Pies

Whether you have a baked frozen pie or unbaked frozen pie, fruit, custard or cream based, you’ve come to the right place. I have included instructions below to ensure you can enjoy your preserved pie in the best way possible.

However, the only pie I would never make ahead or freeze is any pie with fresh bananas. It’s bananas that bananas don’t allow for that! This would include Memphis Mafia, Banana Cream, and Chocolate Banana Cream pies. There’s not much less appetizing than brown oxidized bananas.

Unbaked Fruit or Pot Pies:

• Preheat oven to 375 F.
• Remove plastic wrap from FROZEN pie.
• Place FROZEN pie on baking rack. Place a foil or parchment lined baking sheet on rack below the pie to catch any possible run over from filling.
• Fruit Pies: Bake pie at 375 degrees for 30 minutes, and then reduce heat to 350 degrees for 45 minutes.
• Savory/Pot Pies: Bake pie at 375 degrees for 45 minutes, cover loosely with foil, heat an additional 15 minutes.
• When reducing oven temperature place foil loosely over the top of the pie to prevent crust from baking too dark.
• The filling should be bubbly around sides and in the center, if not, replace foil and bake an additional 15 minutes.

Baked Fruit Pies – Frozen or Refrigerated:

• To freeze pie, cover tightly in plastic wrap and freeze up to 3 to 4 months.
• To thaw: Place frozen pie in refrigerator the night before warming/baking.
• Day of warming, preheat oven to 350 F.
• Remove plastic wrap and place on baking sheet.
• For pies with crust tops: Loosely cover top of pie with foil and bake in oven, 25 minutes for refrigerated for 35 minutes for frozen.
• For pies with crumb tops: Bake for 25-35 minutes (no foil needed).

Frozen Cream or Custard Pies (this includes Pumpkin pies):

• Place pie in freezer and after completely frozen (6 to 8 hours), cover tightly in plastic wrap for up to 3 to 4 months.
• To Thaw, remove plastic wrap and place pie into refrigerator at least 12 hours (or the day before) before serving.   
• Thawing pie at room temperature for 4 to 5 hours is okay, but condensation could result in a softer slightly soggy crust. 

Okay, you’re set. You can enjoy your pie now or later or much later! Happy Pie Baking & Preserving Pie Peeps!