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lindacurley63
 
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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
...
>
>
> Wayne wrote:
> > "Peggy" > wrote in
> > :
> >
> >
> >>"Wayne" > wrote in message
> ...
> >>
> (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.
>