Freezing Uncooked Apple Pies

[Momof2]

Last year, I found instructions for freezing an uncooked apple pie - you assemble the whole pie, wrap really well, freeze - then just pop in the oven when you're ready. It worked great for Thanksgiving to have the pie made a week ahead - and then the smell of the pie baking as we ate. Not to mention the hot, out of the oven taste! I can't remember how I baked the pie - temp of oven or time. I used the Pillsbury Ready-Made crust. Does anyone do this with pies? Thanks.

[lovesmurfs]

I can never remember, either. Next time you go to the store, check out the package of Mrs. Smith's apple pie and see what their directions are....

[MazdaUK]

pob about 180-200 C oven 35-45 m,ins depending on size- checing one in the shop is a good idea. If yours has a lot of filling it might ned longer cooking than a shop one-cover crust or turn down oven if it browns too quickly:thumbsup2

[Momof2]

Thanks - I think I might make a practice one today that I can bake in a week or so just so I won't have to worry on Thanksgiving.

[Momof2]

I found it! It was from the Cooksillustrated.com website. I've got a pie in the freezer that we'll be trying out this weekend. This is how I'll bake it - Do-Ahead: Freeze the unbaked pie for two to three hours, then cover it with a double layer of plastic wrap, and return it to the freezer for no more than two weeks. To bake, remove the pie from the freezer, brush it with the egg wash, sprinkle with sugar, and place directly into a preheated 425 degree oven. After baking it for the usual fifty-five minutes, reduce the oven to 325 degrees, cover the pie with foil so as not to overcook the crust, and bake for an additional twenty to twenty-five minutes. If my practice pie comes out good, I'll do it again for Thanksgiving!

[MazdaUK]

I've had stuff in the freezer for well over 2 weeks before:rolleyes1 bit of extra eggwash over any frostbitten patches and it still looks (and tastes!) fine:thumbsup2

[lovesmurfs]

I've had stuff in the freezer for well over 2 weeks before:rolleyes1 bit of extra eggwash over any frostbitten patches and it still looks (and tastes!) fine:thumbsup2

Oui. Moi aussi. Actually, as long as it's wrapped well, you won't get the frostbitten places either. I'm actually guilty of serving meat from 2006 to my family last week....they didn't notice, and I didn't say....but that's another thread!

[MazdaUK]

I found some elderly soup last week.....still OK (well, I'm still here:rolleyes1 )