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There are pies for every time of year, but most would probably agree that fall and early winter is truly Pie Season™. Come mid-November, home cooks everywhere start packing pie crusts with delicately fanned slices of apple or pear, maple-sweetened pecans, or spiced pumpkin custard.
Of course, along with the holidays comes the inevitable food storage dilemmas. In the months when your refrigerator is overflowing with turkeys, hams, and brussels sprouts, you may not have room to add your buttery, flaky-crusted friends. Fortunately, depending on the pie, you may not have to give up any fridge space at all, and if time is also a factor in your holiday cooking, you may even be able to make your pies way ahead of time and freeze them whole, depending on the type of pie.
I spoke with cookbook author Erin Jeanne McDowell (the pie queen herself), who tells me that when you’re trying to determine the best storage method, it helps to think of pies in terms of four main categories: fruit pies (like apple or cherry), custard pies (think pecan and pumpkin), cream and cold-set pies (chiffon, coconut cream, or anything with citrus curd), and savory pies. While there are different types of crust (cookie crusts, or butter/shortening pastry crusts), the fillings are the most important distinction when you’re making storage decisions.
Jill Remby, owner/operator of Petsi Pies, shared her Pie Care Card (which she hands out to customers with their pies) with me, which breaks pies down into the same categories. I talked to Remby, McDowell, and chef and cookbook author Cheryl Day to get expert advice on how best to store each type of pie. (Of course, the real answer for the best place to store pie is in your stomach.)
Pies that do not contain dairy products, such as fruit pies can be stored, loosely covered at room temperature for up to two days. Additionally, to keep the fruit pies a few extra days, they can be stored in the refrigerator.
Which pies can be frozen?
Both Day and McDowell agree that fruit pies freeze well, but McDowell adds custard pies and savory pies to the list. With savory pies, there are more caveats since certain root vegetables (like potatoes and carrots) take on unpleasant textures when frozen after cooking, but custard and fruit pies are generally okay to freeze. McDowell recommends taking a bit more care with wrapping in this case. A well-wrapped pie, she says, will keep up to two months in the freezer.
“It’s best to freeze whole baked pies” after they’ve cooled, she says. “Wrap them tightly in plastic wrap and a layer of foil and freeze until firm. Thaw overnight in the fridge. If youre able, Id recommend refreshing the pie in an oven, wrapped in foil, to re-crisp the crust.”
While McDowell recommends freezing whole pies after baking (“I just think freezing before baking has the potential to ruin so much of the effort youve put into it—I never, ever do it myself,” she says.), Day suggests a different approach. While the texture of unbaked filling can change too much during the freezing process, “I highly recommend forming your pie crusts and freezing them ahead. Stack the crusts in the pan and wrap airtight and freeze,” she says. “As for top crusts and lattice, you can roll rounds, separate each with parchment paper and stack in the freezer. Pull out to thaw in the refrigerator overnight or on the kitchen counter for the same day and fit to top your pie and crimp or make lattice.”
Which pies can be stored at room temperature?
While no pie should be stored on the counter indefinitely, McDowell tells me that she likes to store fruit and custard pies at room temperature. She also mentions that you don’t want to slice these two types of pie until they have cooled to room temperature, anyway, so they’re great options for making ahead of time. McDowell says that fruit and custard pies are best eaten within the first 24 hours after baking, but can be stored at room temperature for up to two days—any longer than that, and the crust will start to get soggy.
McDowell recommends wrapping the pie well with either plastic wrap or beeswax wrap, but also stands by her Pie Box. Day recommends aluminum foil, but is also a big fan of Nordicware’s covered pie tin, which helps cut down on waste.
Nordic Ware Natural Aluminum Commercial Hi-Dome Covered Pie Pan
How to use Refrigerated Pie Crust ** Baking Hacks ** Easy Pie Crust
FAQ
How long can a peach pie sit out?
What fruit pies don’t need to be refrigerated?
How do you store fresh peach pie?
What happens if you don’t refrigerate pie?
How long can you keep a peach pie?
Let the peach pie cool slightly before serving, this will ensure you don’t end up with a liquid-y pie. You can store this peach pie at room temperature for 2 days, just make sure to cover it with foil or plastic wrap. You can also refrigerate it and it will keep for 4 to 5 days.
Can you freeze peach pie dough?
Arrange one pie crust dough into a freezer-safe pie dish and freeze it according to the instructions. Roll the second pie crust dough and cut it into 1-inch thick strips. Refrigerate it until ready to top the peach pie in a lattice pattern. Place the peaches, sugar, and flour in a large saucepan and place on the stovetop over low heat.
Are frozen Peaches good for peach pie?
Fresh peaches are best for peach pie, though you can get away with unsweetened frozen peaches. If using frozen, thaw, chop, and blot them dry before using. Canned peaches are not ideal as they’re already too soft and mushy. Ginger: 1–2 teaspoons of fresh minced ginger adds exceptional flavor. If you love ginger, use 2 teaspoons.
Do Peaches need to be peeled to make pies?
You don’t have to, though usually peaches are peeled for making pies. However, if you leave the skin on, it will actually soften as during baking, so the peach filling will still be nice and tender. It’s totally up to you. The crust is the most important thing, so make sure you have a great pie crust that is flaky, buttery, and utterly delicious.