"Peggy" > wrote in
:

> "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

Peggy, the reason I do them unbaked is that reheating or rebaking a pie
that was first baked and then frozen just doesn't taste as fresh. Guess
I'm going to have to try a crisp! <g>

--
Wayne in Phoenix

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