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Freezing fruit pies

2house67's picture

Freezing fruit pies (post #68966)

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I am not having too much luck when I freeze my fruit pies. They are usually too runny and donot hold together. Should I be doubling my thickeners if I plan to freeze the pies? Thanks. Josie

Josie
Pielove's picture

Hi Josie! I have had good (post #68966, reply #1 of 4)

Hi Josie!

I have had good luck with a method from Rose Levy Berenbaum. Before making the pie, she combines the fruit with the sugar, salt, and a little lemon juice. She lets this sit for about 30 minutes, up to maybe an hour (she says up to 12 hours), then she drains the juice into a saucepan and boils it down until it is very syrupy. Toss the fruit with the thickener, then add the syrup and put it into the pie shell.

You can put the pie together and then freeze it. I have also had great luck with just making the filling and freezing it in a gallon freezer bag, placed in a pie plate. Here is the method as described for peach pie:

http://www.finecooking.com/recipes/lattice-top-peach-pie.aspx?nterms=52654

I have also had very good luck with apple pie using this method-- I throw in a knob of butter when reducing the juices.

What kind of pies are you freezing?

pie

2house67's picture

Hi, I usually like to make (post #68966, reply #2 of 4)

Hi,

I usually like to make apple pie or sour cherry pie. I use fresh apples for the apple pie and thawed or canned frozen sour cherries. If I make them and bake without freezing they usually turn our fine, but if I freeze, then bake, I call them my `cobbler/pie` because I cannot cut and they are very drippy and too juicy.

I have The Pie Bible but I stopped using after a few disastrous results with pie dough, but I shall look through her book again. Josie

Josie
Pielove's picture

Hi Josie, Try the liquid (post #68966, reply #3 of 4)

Hi Josie, Try the liquid reduction method on your apple pie before freezing-- I have had great luck with it. I just baked a pie from frozen this week-- very good and not too soupy! I hope it works for you!

What happened with the crust and what are you doing for crust now? I have a hybrid crust (butter and lard, plus some sugar and a little baking powder; apple cider vinegar in the ice water). Some of the aspects of the crust (specifically the baking powder) I innovated from the Pie Bible.

pie

2house67's picture

Hi, I used an all butter (post #68966, reply #4 of 4)

Hi,
I used an all butter crust. Actually I think I may have undercooked the pie. I had used a LOT of apples. The crust around the rim was nice and flakey but the bottom seemed soggy and perhaps not cooked enough.

I will try the liquid reduction method, or maybe just freeze the pie dough (formed) and add the fresh apples when I want to bake. A little more time consuming on the day I want to serve, but I think the results will be better.

Josie