Freezing Baked Pie w/ Cornstarch
I baked a white peach rainier cherry pie with a lattice topping that ended up stunning and I want to save it now for a dinner party I’m attending in 5 days. I (unfortunately) used cornstarch to thicken the pie. I’ve heard freezing can ruin pies made with cornstarch. What’s recommended? (1) Take a chance and freeze for a couple days and potentially ruin a masterpiece with weeping? (2) Refrigerate and hope it holds up, but risk a lackluster, or worse, spoiled pie at a guest’s home? (3) Spend the five days consuming the entire pie by myself and bring flowers? I don’t have time to make a decent dessert closer to the party.