How to thaw a baked frozen fruit pie

TO FREEZE A BAKED FRUIT PIE. Tent with foil if the crust starts to get too brown.

Preheat oven to 375 degrees.

How to thaw a baked frozen fruit pie. How to heat a frozen pie. Apr 8 2009 0201 PM 5. I bought a fully baked cherry pie.

We did not have time to eat it so I froze it intact. How do I heat it up without overcooking it or having the crust be soggy. Do I thaw it out first or cook it from the frozen state.

Read the how to thaw a frozen apple pie. Discussion from the Chowhound Home Cooking Apples food community. Join the discussion today.

TO FREEZE A BAKED FRUIT PIE. Remove Pie from Box. Place Pie in plastic bag.

Place Pie in freezer. TO THAW A FROZEN BAKED FRUIT PIE. Preheat oven to 375 degrees.

Remove Pie from plastic bag. Place frozen baked fruit pie in Preheated oven. How to Thaw and Serve a Fruit Pie Let thaw in the refrigerator for 24 hours.

Remove plastic wrap from the pie. Bake on a sheet pan in a 350 degree oven until the filling is warm and bubbling. Tent with foil if the crust starts to get too brown.

You can also thaw a frozen pie in a low oven. How to Bake a Frozen Fruit Pie 1. Remove your fruit pie from the freezer and allow it to thaw completely.

This typically takes 3-4 hours. Place the pie uncovered on a cookie sheet. Place the pie in an oven set to 325 degree F.

Heat for 10-20 minutes or until the filling begins to bubble. Bake the pie and let cool completely. Place the pie uncovered in the freezer until it is frozen overnight.

Once frozen wrap the pie tightly with plastic wrap or aluminum foil then place in a plastic freezer bag and place back in the freezer. Frozen baked fruit pies will keep up to 4 months. After freezing frozen fruit pies bake the same but pre-baked pies also can be frozen and reheated in the oven.

Place the bottom pie crust into the pie tin. Beat the egg white and brush the pie crust with the egg white to seal in the pores and prevent sogginess. Fill the pie crust with the fruit filling and top with the top layer of pie crust if making a double.

Frozen Fruits That Make Perfect Fruit Pies. This is my go-to frozen fruit for baking. In my opinion frozen blueberries impart a denser deeper blueberry flavor than fresh blueberries.

That goes double for wild blueberries which are hard to find fresh besides. Wrap your pie with foil loosely that will protect it from drying and turning crumbly and place inside onto the baking tray set the proper warming time. If it is a thick pie approximately nine inches keep it heated for fifteen to twenty minutes.

Thinner pastries of five inches or so will need less time nearly ten to twelve minutes. Thaw it in the refrigerator to an internal temperature of about 40F 4C and let the pie stand at room temperature until it warms to about 50F 10C before baking. BAKED FROZEN PIES Thaw overnight reheat at 350 degrees for 45-50 minutes or until knife inserted in middle of pie comes out hot.

Thaw overnight reheat at 350 for 15-20 minutes or until knife inserted in middle of pie comes out hot. Cooking Pie from the Freezer. Theres no need to drain off the juices or add extra starchsimply thaw to about 50F 10C and prepare the pie filling as directed.

The frozen fruit will deflate and release its water content as it thaws so it will seem juicier. But looks can be deceiving. Keeping the pie open rather than covered with some kind of topping will help the excess moisture from the frozen fruit evaporate as it cooks.

A pie crust top can trap that moisture in the pie and make it soggy. Skip the top crust when using frozen berries and opt. The USDA Food Safety and Inspection Service explains that keeping frozen food out can affect its quality and cause it to spoil.

Place the pie in the oven. Preheat the oven to 425 degrees Fahrenheit. When the oven is almost done take the pie out of the freezer unwrap it cut a few slits in the top layer and place it in the oven.

Frozen fruit is weighed down with excess water and sinks toward the bottom of muffins and bread. To avoid this issue gently toss frozen blueberries or whatever fruit you choose to use in a small amount of flour. The flour absorbs some of the liquid and will help distribute the fruit evenly.