I get a lot of questions about freezing fruit pies but, truth be told, I just don’t freeze fruit pies very often. When I have extra, I simply give it away while it’s still nice and fresh. This makes for happy neighbors and saves room in the freezer for essentials like ice cream, coffee, and bacon, which I’ll be needing even more room for since they just announced last week that bacon gives you cancer. A really big sale can’t be far off.
Besides, the freezer is the black hole of my kitchen universe. I put things in there and never see them again. I’ll send out a search party, and they never return. Spooky, like socks that disappear in the dryer.
As for the occasional slice of baked pie I do freeze and try to reheat, the result is seldom more than a flabby shadow of its original self.
But Thanksgiving is on the horizon and once again I’m hearing from folks who tell me they want to make an apple pie for turkey day and freeze it ahead. Apparently there are those in this world who don’t like to stay up 48 straight hours, slaving away in the kitchen, before company arrives. What’s wrong with these people?
Hey there pie lovers! If you’ve ever found yourself with a surplus of apple pie—or just wanna prep ahead for a big family gathering—you’ve probably asked yourself, “Is it better to freeze apple pie cooked or uncooked?” Well, I’m here to break it down for ya with all the juicy details (pun intended!). At our little kitchen corner, we’ve messed around with both methods, burnt a few crusts, and learned a thing or two. So grab a cup of coffee, and let’s dive into this delicious dilemma.
Spoiler alert It depends on what you’re after—convenience or that fresh-baked vibe Freezing a cooked pie is super easy and perfect for quick reheats, while freezing an uncooked pie often gives ya better texture and flavor when you finally bake it But, there’s more to it, so stick with me as we slice into the pros, cons, and how-tos of both options.
Why Freeze Apple Pie in the First Place?
Before we get into the nitty-gritty let’s chat about why freezing apple pie is even a thing. I mean who doesn’t love a warm, fresh pie straight outta the oven? But life gets busy, apples go on sale, or Thanksgiving sneaks up faster than you can peel a Granny Smith. Freezing lets you
- Save time: Prep now, enjoy later without the last-minute chaos.
- Avoid waste: Got too many apples? Turn ‘em into pie and freeze for another day.
- Plan ahead: Perfect for holidays or surprise guests dropping by.
- Portion control: Freeze slices or whole pies to avoid overindulging (yeah, right!).
Now, the big question is whether to bake that beauty first or freeze it raw. Let’s weigh both sides like we’re judging a pie contest at the county fair.
Freezing Cooked Apple Pie: The Quick and Easy Route
I’ll be straight with ya—freezing a cooked apple pie is my go-to when I’m short on time or just can’t be bothered with extra steps. You bake it, cool it, and stash it away for a rainy day. Here’s why it’s awesome, and where it falls short.
Pros of Freezing Cooked Apple Pie
| Advantage | Why It Rocks |
|---|---|
| Super Convenient | Bake once, freeze, and reheat when you need it. Minimal fuss for busy days. |
| Time-Saver | No need to assemble or bake later—just pop it in the oven or microwave to warm. |
| Ready for Guests | Got unexpected company? Thaw or reheat, and you’ve got dessert in a snap. |
| Longer Freezer Life | Word on the street (and in my kitchen), a baked pie can last up to 6 months in the freezer—longer than unbaked ones. Just note, quality dips the longer it sits. |
Cons of Freezing Cooked Apple Pie
| Downside | What’s the Deal? |
|---|---|
| Texture Trouble | The filling can get watery or separate after thawing. Kinda disappointing. |
| Soggy Crust Woes | That crispy crust you worked hard for? Might turn soft or mushy. Ugh. |
| Flavor Fade | It’s not as fresh-tasting as a just-baked pie. You’ll notice the difference. |
So, if you’re all about convenience and don’t mind a lil’ texture compromise, this method’s for you. I’ve used it plenty for last-minute potlucks, and while it ain’t perfect, it still gets the job done.
Freezing Uncooked Apple Pie: The Freshness Champ
On the flip side, freezing an uncooked apple pie is my pick when I’m aiming for that “just made it” taste and texture. You assemble everything, freeze it, and bake it fresh when the time comes. Let’s see why this might steal your heart, and where it’s a bit of a pain.
Pros of Freezing Uncooked Apple Pie
| Advantage | Why It’s a Winner |
|---|---|
| Better Texture | The filling stays consistent, and the crust bakes up flaky and crisp. Yum! |
| Fresh Flavor | Tastes closer to a pie you whipped up that day. Your guests will be wowed. |
| Flexible Baking | Bake straight from frozen or thaw overnight—your call, depending on time. |
Cons of Freezing Uncooked Apple Pie
| Downside | What’s the Catch? |
|---|---|
| More Work Upfront | Gotta assemble the whole pie before freezing. Takes more effort initially. |
| Baking Adjustments | You’ll need to tweak baking times, especially if going freezer to oven. |
| Shorter Freezer Life | While cooked pies last up to 6 months, uncooked ones are often best within 2-3 months for top quality, though some say up to 6-8 is doable. |
This method’s my jam for special occasions when I wanna impress. Yeah, it’s a bit more hassle, but the flaky crust and gooey filling are worth it, trust me.
How to Freeze Apple Pie: Step-by-Step for Both Methods
Alrighty, let’s get down to the how-to part. Whether you’re team cooked or team uncooked, I’ve got ya covered with steps straight from my messy kitchen counter. We’ve botched enough pies to know what works!
Freezing a Cooked Apple Pie
- Bake and Cool: Whip up your apple pie as usual. Let it cool completely to room temp—don’t skip this, or you’ll get bacteria sneaking in, and nobody wants that.
- Wrap It Tight: Use plastic wrap or aluminum foil to cover the pie real good. I usually do a double layer to keep freezer burn at bay.
- Bag It Up: Pop the wrapped pie into a freezer-safe bag. Squeeze out as much air as ya can before sealing it tight.
- Label and Freeze: Scribble the date and “cooked apple pie” on the bag. Stick it in the freezer at 0°F (-18°C) or colder. It can chill there for up to 6 months, though quality might slip over time.
- Reheating Tip: When you’re ready to eat, thaw it overnight in the fridge, or reheat straight from frozen. Oven at 350°F (180°C) for 20-30 minutes works best, or zap slices in the microwave for 30-60 seconds if you’re impatient like me.
Freezing an Uncooked Apple Pie
- Prep the Pie: Make your crust and filling as if you’re baking today. Don’t skimp on quality—use good apples like Golden Delicious or Braeburn for best results.
- Assemble It: Put the filling in the crust, add the top dough, and crimp or flute the edges. Poke a few steam vents with a fork, and maybe a tiny hole near the edge to check for bubbling juices later.
- Wrap Carefully: Slide the pie into a freezer-safe bag or wrap tightly with plastic wrap and foil. Don’t squish the air out yet, or you’ll mess up the pretty crust.
- Freeze Smart: Find a flat spot in your freezer and let it sit for 24 hours. After that, you can push out extra air and move it around. Keeps well for 2-3 months, though some folks push it to 6-8.
- Baking Tip: When it’s go-time, thaw overnight in the fridge or bake straight from frozen at 375°F (190°C) for about 90 minutes. Keep an eye on it—add extra time if the center ain’t done.
Extra Tips to Freeze Like a Pro
Over the years, I’ve picked up some handy tricks to make freezing apple pie a breeze. Here’s what’s worked for us, even after a few epic fails (like that time I forgot to wrap a pie and it tasted like freezer frost—yuck!).
- Use Metal Pans for Uncooked Pies: Glass or ceramic can crack going from freezer to oven. Stick with aluminum, even if it ain’t fancy. You can always transfer to a pretty dish for serving.
- Don’t Overfill: Whether cooked or uncooked, don’t pile the apples sky-high. It messes with baking evenness and can make the crust soggy.
- Thicken That Filling: For uncooked pies, add a tad more cornstarch or tapioca than usual—maybe 25% extra—to fight off watery filling after freezing.
- Label Everything: I can’t tell ya how many times I’ve pulled out a mystery bag from the freezer. Write the date and type of pie, or you’ll be guessing.
- Freeze at the Right Temp: Keep your freezer at 0°F (-18°C) or below. Warmer temps mess with quality and safety, and we don’t play with that.
- Avoid Freezer Burn: Double-wrap or use heavy-duty bags. Nothing worse than a pie tasting like old ice.
How Long Can You Freeze Apple Pie?
Let’s talk shelf life, ‘cause nobody wants to bite into a pie that’s been sittin’ in the freezer since last decade. Here’s the deal based on my own trials and errors:
- Cooked Apple Pie: You can freeze these bad boys for up to 6 months. That’s longer than uncooked, which is great if you’re a planner. But, the longer it’s in there, the more the quality drops—texture gets weirder, flavor fades a bit.
- Uncooked Apple Pie: These are best used within 2-3 months for peak freshness, though I’ve heard of folks pushing it to 6-8 months with decent results. The crust and filling hold up better if you don’t wait too long.
Either way, label the date you froze it, and try not to let it linger forever. I’ve made the mistake of forgetting a pie for too long, and let’s just say, it wasn’t my proudest baking moment.
My Personal Take: Which One’s Better?
If you’re asking me to pick a side in this great apple pie debate, I gotta be real with ya—it’s a toss-up depending on your vibe. Last Thanksgiving, I froze a cooked pie ‘cause I was swamped with turkey drama and didn’t have time to fuss. It was fine, reheated easy, but the crust was a lil’ sad and soggy. My family didn’t complain, though—they were just happy to have pie!
But for my birthday a few months back, I froze an uncooked pie a couple weeks ahead. Baked it fresh the day of, and holy cow, it was like I’d just whipped it up. Flaky crust, perfect filling, the works. Took more planning, sure, but the payoff was huge.
So, here’s my two cents:
- Go cooked if you’re all about ease and quick serving. Perfect for busy weeks or surprise guests.
- Choose uncooked if you’re chasing that fresh-baked magic and don’t mind the extra steps. Ideal for special occasions.
Can You Freeze Apple Pie Filling Separately?
Quick side note, ‘cause I’ve had peeps ask me this before: Yup, you can freeze just the apple pie filling if you wanna use it for other stuff or make mini pies later. Make the filling, cool it down, and toss it into an airtight container or freezer bag. Squeeze out the air, label it, and freeze for up to 3 months. When you’re ready, thaw it in the fridge overnight or warm it on the stove. Just know it might not be as snappy as fresh-made, so use it sooner rather than later.
Creative Ways to Use Frozen Apple Pie
Got a frozen pie you’re not sure what to do with? I’ve played around with some funky ideas when I’ve had extras lying around. Try these on for size:
- Apple Pie Crumble: Thaw a cooked pie and crumble it over vanilla ice cream or yogurt. Instant dessert upgrade!
- Pie Smoothies: Blend some thawed pie with milk, a scoop of yogurt, and ice. Sounds weird, tastes amazing.
- Pie Pancakes: Mix bits of pie into pancake batter for a sweet breakfast twist. My kids went nuts for this one.
Wrapping Up the Pie Debate
So, is it better to freeze apple pie cooked or uncooked? Honestly, there ain’t no one-size-fits-all answer. If you’re lookin’ for convenience and a longer freezer life (up to 6 months!), freeze it cooked. If you’re after that fresh-from-the-oven taste and don’t mind a lil’ extra work, freeze it uncooked and bake later. I’ve done both, messed up both, and loved both for different reasons.
What’s your take? Have ya tried freezing pies before, or got a secret tip I didn’t cover? Drop a comment below—I’m all ears for new kitchen hacks. And hey, if you’re feeling inspired, whip up a pie this weekend and test out one of these methods. Your taste buds will thank ya! Let’s keep the pie love alive, one slice at a time.
USE A METAL PAN, NOT GLASS OR CERAMIC
Presentation is important on Thanksgiving, so your first inclination is to reach for your most fetching ceramic pie plate. Forget it.
For one, you probably don’t want to tie up your favorite pie pan for a month or more. For another, freezer-to-oven baking is always going to be safer in a metal pan. Point of fact, I’ve never had a Pyrex pan or ceramic pan crack or explode on me going from freezer to oven, but it only takes one to ruin an otherwise pleasant afternoon of football watching.
So metal it is. For the pie here, I used a disposable aluminum pan, which is about as basic as it gets. Worked beautifully. Besides, you can always drop your entire pie, if you like, into a pretty ceramic pan before bringing it to the table. A little cheesy, for sure, but viewed from the right angle and in flattering light (above, and below) it doesn’t look half bad. I can relate.
DON’T MAKE THE FILLING TOO DEEP
This is not the time to make one of those show off, mile high apple pies because it simply won’t bake evenly: the center will still be frozen while the rest of the pie is almost done. So keep the amount of apple filling modest. Think pitcher’s mound, not Mount Everest.
With a standard 9-inch pan, you’ll need about 6 1/2- to 7-cups of thinly sliced apples and fine apple dice. I like to cut at least one of the apples into very small pieces because it helps keep the mound nice and compact. The tighter the apples fit into the pie shell, the fewer ice crystals will form, and the less chance you’ll end up with excess moisture in your pie.
As a hedge against some likely ice crystal-juiciness, I’ll add about 25% more cornstarch than I typically would for a fresh baked apple pie. That seems to work out well.
Other than that, this is a pretty traditional apple pie, modeled on several you can find in my book Apple Pie, which you should put on your holiday wish list if you’re not already a proud owner.
If you can’t be convinced, here’s the blueprint: 6 1/2 to 7 (scant) cups peeled and very thinly sliced Golden Delicious or Braeburn apples; 1/3 cup sugar; 3 tablespoons light brown sugar; 2 1/2 tablespoons cornstarch; 1 teaspoon cinnamon or apple pie spice; 1 tablespoon lemon juice; a little lemon zest and a pinch of salt. Mix well and transfer to pie shell. Dot the filling with 1 1/2 tablespoons butter. Pie crust recipe follows.
Is it better to freeze a pie before or after baking?
FAQ
Is it better to freeze an apple pie, baked or unbaked?
It is better to freeze an unbaked pie that has been assembled and bake it in the oven as you would bake a store-bought frozen pie; it will take a slightly longer baking time, but the overall result will be better. Plus, you get to put in-season fruit in your pie and bake it any time of year.
What is the best way to freeze apple pie?
Cover with top crust – with slits cut into it. Wrap the entire pie (pie plate included) in saran wrap, then foil or a large freezer bag.May 20, 2023
Should a frozen apple pie be defrosted before baking?
Go straight from the freezer to the oven at 350F! Just eggwash and sugar the pie right before going into the oven on the lowest oven rack so the bottom cooks and the top doesn’t burn. Cook until the filling has been bubbling away for a bit.
Which pies do not freeze well?
Don’t freeze pies that use cornstarch in the filling.
This is true for fruit pies (like cherry pie), as well as custard pies (like a vanilla pudding pie). Instead, use thickeners like tapioca, arrowroot starch, Instant Clear Jel, or flour.
Can you freeze a frozen apple pie?
Next, place pie in gallon-size freezer plastic bag; label with the following information: Apple Pie and expiration date of pie which is 2 months after pie is frozen. Place pie in freezer; pull out when ready to bake. When ready to bake pie, heat oven to 450°F.
How long do apple pies last in the freezer?
Both baked and unbaked apple pies last up to 6 months in the freezer. Unbaked apple pie filling can be frozen for up to 12 months. Read on for more detail There
Can you freeze baked pies?
It’s also a good idea to brush the top crust with milk or an egg wash before freezing, as this will help it brown nicely when baked. Baked Pies: Baked pies are more delicate and require extra care during wrapping to prevent the crust from cracking.
How do you cook frozen apple pies without thawing?
The following are steps to take when baking frozen apple pies: Bake the pie without thawing it beforehand. Place a baking pan in the middle of your oven and preheat the appliance to 425 o F (218.33 o C). Place the pie on the baking pan and cook for 20 minutes. Reduce the oven’s heat to 350°F (176.67 o C) and cook until done. Serve hot.
Should I thaw or reheat a baked apple pie?
Freezing a baked apple pie offers the convenience of having a ready-to-eat dessert on hand. Simply thaw and reheat. However, the crust may be more susceptible to drying out during the reheating process. Ultimately, the choice depends on your preferences and timeline. Both methods can yield delicious results if executed correctly.
How long do you bake a frozen apple pie?
When oven is preheated, remove frozen pie from freezer; cut a few slits in top crust and place in oven. Do not thaw pie because no one wants a soggy pie. Bake 25 minutes. Reduce oven temperature to 375°F; bake 40 to 50 minutes longer or until crust is golden brown and apples are hot and soft when pricked with a fork.