Freezing Pies

As I said in the plum thread, I have two apple trees full of apples to harvest in another month. Red Delicious and Granny Smith. I want to make applesauce and pies. Question about the pies.. Do I freeze them AFTER baking? or do I freeze them unbaked? Do I thaw before baking or bake frozen?

Re: Freezing Pies

We freeze fruit in bags and pastry in bags and then combine the two when we want a pie, keep a couple of bags of crumble mix too which can just be spread in the fruit for a really easy quick pud.

Re: Freezing Pies

Freeze the 'after' baking - I always have ...... Loverly .....
And - 'thaw' before re-heating ....

Re: Freezing Pies

I lean this way... however, when you look at the frozen pies in the grocery stores.. they are unbaked. So it made me wonder what was best.

Re: Freezing Pies

Hmmmm freezing them after pie has been made might be problematic when defrosting as pastry could go 'soggy'. I would think it far better to 'blanch' fruit and store in sealed bag in freezer and make pastry and place that (uncooked) in freezer too. That way, when you're ready to combine and cook - they are both 'fresh' and the pastry will be 'crisp'.

Re: Freezing Pies

Also freezer space and having enough pie dishes would cause us problems which is why we bag separately and combine to cook. No soggy bottoms here you will be glad to hear

Re: Freezing Pies

I've never had a 'soggy bottom' .......

Re: Freezing Pies

See them baked and unbaked - prefer the baked ....

Re: Freezing Pies

Bet you have, we were all cloth nappy kids after all

Re: Freezing Pies

By jove - you're right again Julie !!