should i thaw frozen fruit before making a pie

Frozen fruit should work fine in anything baked or cooked. Keep in mind that some recipes may require additional thickener to balance the extra juice. Rinse frozen fruit to prevent colors from bleeding. Thaw frozen fruit first if what you’re making has a short baking or cooking time.

Adjusting Your Baking Time

The only thing to keep in mind when baking a pie with frozen fruit is that it may warrant an extra 10 or 15 minutes in the oven, unless you thaw the fruit all the way to room temperature. For that reason, I dont like to egg-wash frozen-fruit pies, as that extra time in the oven can lead to excessive browning, even with a foil shield.

On the plus side, more time in the oven generally translates into an even crispier bottom crust—at least with my pie dough recipe, which is high in both butter and water, factors that help the crust crisp, puff, and resist absorbing moisture from the filling. Low-fat and/or low-moisture pie doughs tend to be thirsty, meaning theyre more inclined to soak up a juicy filling, particularly when the dough is raw. With some doughs, that means baking with frozen fruit can lead to a soggy crust, so you may want to consider switching to a richer, more hydrated dough for the occasion.

So join me in the middle ground between science and superstition, between the (cherry) pit of mans fears and the summit of his knowledge—frozen fruit in a fresh-baked pie.

The Juiciness of Fresh vs. Frozen

Now, you can make a lot of desserts with frozen fruit, but my favorite option is pie. Despite what you might have read elsewhere, frozen fruit isnt any juicier than fresh, so it doesnt take any special precautions to prepare. Theres no need to drain off the juices or add extra starch—simply thaw to about 50°F (10°C), and prepare the pie filling as directed.

The frozen fruit will deflate and release its water content as it thaws, so it will seem juicier. But looks can be deceiving. Its the same amount of liquid youd find in fresh fruit; it just shows up a lot earlier in the process. That does give the pie filling a denser, jammier vibe—compared to a pie made with plump fresh fruits that wilt and release their juices only after spending some time in the oven—but it doesnt mean pies made with frozen fruit will be a soupy mess.

To Thaw or Not to Thaw Tips for using Frozen Fruit

FAQ

How should frozen fruit be used for pies?

Does frozen fruit need to be defrosted?

Is frozen fruit good for baking?

How do you Thaw a frozen fruit pie?

Start by putting your frozen fruit pie into the refrigerator the day before you plan to eat it so that it can thaw out. Letting it thaw slowly in the fridge will ensure that it’s completely thawed all the way through. Then, right before you need it, set your oven to 350 degrees and cover the top of the pie with foil so the crust doesn’t burn.

Can you freeze walnuts?

Yes, you can, to keep the crispiness, place them in an airtight bag, with the least amount of air possible, and take it to the freezer for up to 6 months. You can also separate individual portions into several bags and defrost gradually. To defrost, the ideal is to defrost, put it in a shape and take it to the preheated oven at 100ºC for about 15 / 20 minutes.

Should you Thaw a frozen pie before baking?

You don’t want to thaw a frozen pie before baking it. It’s better to take your pie out of the freezer, cut a few slits into the top, and place it into your oven once it is preheated. Thawing a frozen pie before baking it can result in a soggy, lesser quality desert, so try not to leave yours out for too long before putting it into the oven.

Should you thaw frozen fruit before baking?

Thawing the frozen fruit before baking is not necessary, but it can help ensure more even cooking. Thawing will also allow you to drain any excess liquid from the fruit, which can prevent a soggy pie. However, if you prefer the convenience of using frozen fruit directly, simply adjust your baking time and temperature accordingly.