My wife asked me to ask this question here. She would like to know the best
way to bake a frozen pie. She has made and frozen several apple pies. The
kinds of things she is interested in finding out is whether it is best to
bake them frozen or thawed, what temperature is best, and for how long.
Also, any helpful hints or suggestions from the experts here is also most
welcome.

Dave

"David Dahlstrom" > wrote in message
...
> My wife asked me to ask this question here. She would like to know the
best
> way to bake a frozen pie. She has made and frozen several apple pies.
The
> kinds of things she is interested in finding out is whether it is best to
> bake them frozen or thawed, what temperature is best, and for how long.
> Also, any helpful hints or suggestions from the experts here is also most
> welcome.


Bake it from the frozen state at the same temperature you would bake a fresh
pie. You will probably need to add 15-20 minutes to the baking time. As
with any baked good, it is important to know how to judge doneness. You
apple pie will be done when the juices are bubbling and clear. You will get
the best result when you bake your pies on the lowest position in the oven.
In the case of frozen pies, I don't bother to pre-heat the oven.

"David Dahlstrom" > wrote in message
...
> My wife asked me to ask this question here. She would like to know the
best
> way to bake a frozen pie. She has made and frozen several apple pies.
The
> kinds of things she is interested in finding out is whether it is best to
> bake them frozen or thawed, what temperature is best, and for how long.
> Also, any helpful hints or suggestions from the experts here is also most
> welcome.


Bake it from the frozen state at the same temperature you would bake a fresh
pie. You will probably need to add 15-20 minutes to the baking time. As
with any baked good, it is important to know how to judge doneness. You
apple pie will be done when the juices are bubbling and clear. You will get
the best result when you bake your pies on the lowest position in the oven.
In the case of frozen pies, I don't bother to pre-heat the oven.

"David Dahlstrom" > wrote in
:

> My wife asked me to ask this question here. She would like to know
> the best way to bake a frozen pie. She has made and frozen several
> apple pies. The kinds of things she is interested in finding out is
> whether it is best to bake them frozen or thawed, what temperature is
> best, and for how long. Also, any helpful hints or suggestions from
> the experts here is also most welcome.
>
> Dave

Definitely bake it frozen, and place on a cookie sheet.

Back in the late 1960s when Mountain Top frozen pies were first on the
market, they were probably the closest to a homemade pie that one could
get, including pan size, thickness, and weight. Their baking
recommdation was 90 minutes at 385°F. They also recommended wrapping the
edge of the crust in foil.

Every time I baked one, that formula seemed to work.

--
It's me, Baker!

When the Chips are Down,
the Buffalo is Empty.

"David Dahlstrom" > wrote in
:

> My wife asked me to ask this question here. She would like to know
> the best way to bake a frozen pie. She has made and frozen several
> apple pies. The kinds of things she is interested in finding out is
> whether it is best to bake them frozen or thawed, what temperature is
> best, and for how long. Also, any helpful hints or suggestions from
> the experts here is also most welcome.
>
> Dave

Definitely bake it frozen, and place on a cookie sheet.

Back in the late 1960s when Mountain Top frozen pies were first on the
market, they were probably the closest to a homemade pie that one could
get, including pan size, thickness, and weight. Their baking
recommdation was 90 minutes at 385°F. They also recommended wrapping the
edge of the crust in foil.

Every time I baked one, that formula seemed to work.

--
It's me, Baker!

When the Chips are Down,
the Buffalo is Empty.

"David Dahlstrom" > wrote in message
...
> My wife asked me to ask this question here. She would like to know the
best
> way to bake a frozen pie. She has made and frozen several apple pies.
The
> kinds of things she is interested in finding out is whether it is best to
> bake them frozen or thawed, what temperature is best, and for how long.
> Also, any helpful hints or suggestions from the experts here is also most
> welcome.
>
> Dave


Bake them at the same temp, a little longer, and start frozen. If you thaw
it first, you're going to have one soggy yucky crust on your hands. Keep an
eye on it, and around the 30-45 minute area, make sure the edges of the
crust aren't overbrowning. If they get a little on the dark side, just wrap
the edges in foil and continue baking. You'll probably need to add 16-25
minutes, depending on the size of the pie pan.

Apple pie is one of the few baked goods that don't seem to be damaged by
freezing, IMO. Depending on the apples she used, and the pastry recipe, it
should taste just as good as fresh baked.

All of this is, of course, assuming she didn't bake them before they were
frozen! :-)

kimberly
>

I frequently put a fruit pie together and freeze it for later baking. To
keep my crust from getting soggy, I brush the bottom crust with egg wash and
prebake for 8 minutes at 450 dgrees F. I cover the edges of the crust with
aluminum foil to keep the dough from drying out. Cool the crust quickly and
put in the fruit filling. Use a pastry brush to wet the edges of the crust
then fold the top crust under the edge of the bottom crust and crimp all
around. Put vent holes in the top and immediately freeze. Bake directly
from the freezer to the oven at 450 deg. F. (I use a metal pie dish, not
glass or ceramic) for 15 minutes, then reduce heat to 350 deg F. for the
balance of time, usually 45 minutes or until browned and bubbly.

Lew Matt

"David Dahlstrom" > wrote in message
...
> My wife asked me to ask this question here. She would like to know the
best
> way to bake a frozen pie. She has made and frozen several apple pies.
The
> kinds of things she is interested in finding out is whether it is best to
> bake them frozen or thawed, what temperature is best, and for how long.
> Also, any helpful hints or suggestions from the experts here is also most
> welcome.
>
> Dave
>
>