If you know you will be needing a pie sometime in the near future, and might not want to make it at the last minute, do what I do... Here is an apple pie. I put it together several weeks ago, wrapped it carefully and froze it.
When it is time to bake, preheat the oven to 400F, place the unwrapped pie on a baking sheet to control any drips, and bake it for 90 minutes. I placed narrow strips of aluminum foil along and around the edges of the crust so they would not burn, and removed them just a few minutes before the pie was done.
You can also put together multiple pies at once and freeze them. It saves considerable time, as making several crusts at once doesn't take much longer than one at a time.
Great idea! A home made take on "Sara Lee!" No body does it like... ME!"
ReplyDeleteI like to freeze several pie crusts to use later. I just make them and leave them each flattened just so they will fit into a sandwhich zip lock type bag. Stack the bags into a heavier larger bag and freeze. That way the flour and mess of making crusts is done for a while! :) I put them into the refrigerator over night to thaw or on the counter for a short time. Then roll out. Sometimes I need a crust for pot pie or other things like cinnamon and sugar pin wheels and I have it ready. Saw you coment on Rhonda's blog. I like your blog! Thankyou for the ideas. Do you also put cookie dough in rolls and freeze till you want to bake ethem later? You've probably thought of that too. :) Sarah
ReplyDeleteI didn't know that you could do that, but it makes sense, because you can get frozen pies to bake at home.
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ReplyDeleteI have not frozen other things to bake later, except cookie dough, but that is a good idea! I'm glad you like my blog, Sarah.
ReplyDeleteWhen I was about 9 years old, I was at a friend's home and her mother served us little slices of "Sarah Lee's Cream Cheese Cake." I had never had anything like that before. It was heavenly and seemed SO elegant to me!