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Margaret Suran
 
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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.