"Wayne" > wrote in message
...
> "Peggy" > wrote in
> :
>
> > "Wayne" > wrote in message
> > ...
> >> (Peter Werner) wrote in
> >> m:
> >>
> >> > 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.
>
> --
> Wayne in Phoenix
>
> *If there's a nit to pick, some nitwit will pick it.
> *A mind is a terrible thing to lose.

You're right. I forgot about prepared pies you can purchase (or make, as in
your case) already frozen and just pop in the oven.
And I just realized that a crisp is nothing more than a crustless French
Apple Pie.
~Peggy