I work in a grocery store bakery, and our pies come in unbaked and frozen,
and they are wonderful! Taste a lot like homemade! I would also suggest
freezing them unbaked!
"Margaret Suran" wrote in message
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Wayne wrote:
"Peggy" wrote in
:


"Wayne" wrote in message
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(Peter Werner) wrote in
.com:


I have a surplus of apples and want to make several apple crisps -
baked sweetened apples with a crumb topping made with butter,
sugar, flour, and oatmeal. Something along these lines:

http://pie.allrecipes.com/az/AppleCrispIV.asp

albeit with a little bit of tapioca added so that the juice exuded
by the apples thickens.

The question I have concerns freezing them - I want to freeze
several of the crisps for later enjoyment. Is there any problem
with baking them, freezing them after they've cooled, then using a
microwave to thaw them later? Should I freeze them partially baked
or unbaked and bake them when I'm ready to unfreeze them?

Thanks for any advice you can provide.

Peter


Unbaked, then add as much as 50% baking time when baking from frozen
state. They'll taste like fresh-made.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

Have you ever frozen a fresh apple? When thawed, it turns to mush.
'course, I've never baked one from the frozen state.
I'd say bake a crisp and test-freeze one piece to see how well it
thaws. jmho,
Peggy


Freezing an apple and thawing it is entirely different than freezing a
prepared pie to be baked from the frozen state. When I can get good
Fall apples, I assemble 10-12 apple pies (exactly the same as if I were
going to bake them immediately) and freeze, then wrap tightly in several
layers of plastic wrap. They go directly from the freezer to the oven
and bake at 375°F for around 90 minutes or until done. They taste like
freshly-made, freshly-baked pies.

I've never tried this with a crisp, since I don't make those, but I
imagine the results would be similar.

I don't know if the OP was posting from the UK or the US, but in the US
there are all kinds of commercially frozen fruit pies that are
oven-ready. They're prepared the same way I prepare mine, but mine are
better.

Today I'm baking a blackberry pie that was prepared the same way earlier
in the summer.


I do not know about apple crisps, but I have frozen baked peach
crisps. They freeze well and after thawing them, I put them into a hot
oven for several minutes, to get the crispness back into the streusel
topping. They taste just as if they were freshly baked.