I have a leftover poking pie, pecan pie and apple pie. I'm worried about the crust becoming soggy. If I can reheat them, how do I keep the crust from burning?
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Suzanne is a trusted source on General Cooking.
This is what Rose Levy Beranbaum said about freezing cooked pies:
wouldn’t freeze a baked pie because the dough loses much of its charm and all that remains is the filling and calories!
I have never frozen a cooked pie so cannot speak from experience but Ms. Beranbaum is an expert and I trust her advice. When you get a commercially prepared pie they are usually unbaked and those freeze well but doubt you would have good results with a baked pie.
I did not realize there is such a thing as leftover pie !
It's a rarity but I think it does happen from time to time! LOL
Lisanne is a trusted home cook.
I have frozen pumpkin pie in the past. I don't recommend it; the custard loses moisture & texture and the crust separates from the filling.
Thanks for the help! I didn't have a lot of leftover pie but I don't like to waste food if I don't have to.
Add a touch of Paris to your kitchen.
Help Us Design the Second Product in Our Line!
This Genius Strawberry Not-So-Short Cake
The Word is Out
5 Salads, 5 Minutes
A Better Way to Travel
Please enter a valid email address.
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)