How To Freeze Cherry Pie
- January 4, 2022
In my kitchen a lot of pies are baked and that inevitably leads to leftovers.Whether I am baking for the family or for a special occasion or holiday know how to freeze a cherry pie has saved me multiple times.I’ve looked around the internet and sadly some of the methods being spread just plain don’t work.So I will let you know the best way to freeze your cherry pie while still maintaining it’s flavor and texture.That means you can bake a batch of pies when you have time and freeze them until that big family dinner or party.And with all that goes into hosting a large gathering, this is a huge time saver and stress relief.So if you like to bake cherry pies like me and my family then bookmark this article or pin it to Pinterest because it will save you tons of time and hassle over the years.And knowing how to properly freeze your pies means you can do it a head of time when it’s not so hectic.I will bust out my homemade cherry pies anytime of the year but most of the time I am making them for family dinners around the holidays or for summer picnics with friends.That means I have a ton of other dishes to prepare so anytime I can prebake my pies I do it.You can also freeze the prepared pie components separately allowing you the freedom of just throwing them together as needed.While I don’t do this method often it is a great way to go if you want to freeze different types of pies all at once.I’ll actually break down how to freeze all types of cherry pies and fillings.Place your wrapped pie into a large freezer safe bag and close.But I try not to do that because there are a couple added preparation steps when freezing an unbaked cherry pie.Add a dusting of cornstarch to your formed pie crust before adding filling.Place wrapped pie in a large freezer safe bag and seal being careful to remove all excess air.I have been asked numerous time if you can freeze cherry pie filling and I am pleased to let you know that yes you can!Just like the method above, the first step is adding an extra tablespoon of cornstarch or all-purpose flour to your filling.I should note that for all of these freezing methods, you should label your pies with the date frozen so you can be sure to use them up within the timeframe they stay good at.For an unbaked pie, simply follow your original recipes baking time.This can cause a bit of drying out but if you have no time to do it the proper way just place the unwrapped pie in the oven at 300 degrees for about one hour.Use quality materials and take care that as much excess air is removed as possible before placing them in the freezer.Maintaining cold freezer temperatures is also imperative to your pies staying good while frozen.A deep freezer is the best option for long term storage of any frozen food, including cherry pies.This can be for any number of reasons, including poor quality ingredients, freezer not staying cold, improper sealing of pies and more.Instead of using cornstarch as a filling thickener, when planning to freeze a baked pie go with tapioca, all-purpose flour, or arrowroot starch instead. .
How to Freeze and Thaw a Fresh-Fruit Pie
At the height of summer, when fresh fruit is at its prime, it's hard to resist the idea of saving some for later—especially when it's too hot to bake.Relatively lean and dry doughs are thirsty, eager to soak up moisture from fruit fillings over time, which makes for a soggy, wet crust.Doughs formulated with a higher proportion of butter and water are less absorbent, so they're better able to resist soaking up moisture, even after long-term exposure to a juicy layer of raw fruit filling.When you're ready to bake, unwrap the pie and rewrap it in a fresh layer of plastic—the old plastic may contain ice crystals that harbor funky odors, or can melt and give the top crust a blotchy appearance. .
Can Pies be Frozen?
Generally, you can freeze any kind of fruit or custard pie that gets baked in an oven and doesn’t have any other accompaniments (like whipped cream or meringue).If you freeze and thaw a fruit pie thickened with cornstarch, it can “weep” and start releasing liquid.Instead, use thickeners like tapioca, arrowroot starch, Instant Clear Jel, or flour.Freezing and thawing breaks down gelatin, and will cause your pie filling to “weep”.However, you can freeze a pie that uses gelatin if you will serve it frozen and don’t intend to thaw it again.For instance, freezing a key lime pie that’s stabilized with gelatin makes a delicious frozen dessert.Some kinds of pies can’t be frozen because the freezing and thawing process breaks down ingredients in the filling.- it bears repeating that custard pies, where the filling is cooked on the stove and thickened with cornstarch, can’t be frozen and thawed.Bake on a sheet pan in a 350 degree oven until the filling is warm and bubbling.So don’t be afraid if you make too many pies one weekend (which, let’s be honest, can totally happen).Freezing extra pies is a great way to preserve the seasons, or get ahead during the holidays.Imagine how much easier your Thanksgiving will be if you can make all your pies the week before - and then just thaw and reheat them on the holiday?Or imagine eating a warm cherry pie in December, made with fruit that you picked in July?Originally from Eugene, Oregon, Jenna moved to DC in 2005 to work in nonprofit communications. .
How Long Does Cherry Pie Last (Freshly Baked)?
The precise answer to that question depends to a large extent on storage conditions - keep freshly baked cherry pie in a dry area.Freshly baked cherry pie will keep well for about 4 to 5 days in the refrigerator; cover loosely with foil or plastic wrap.The freezer time shown is for best quality only - cherry pie that has been kept constantly frozen at 0°F will keep safe indefinitely. .
Homemade Cherry Pie Filling
I gave myself permission to buy a few of these items to help with kitchen prep.However, that part of me hasn’t died; I still find myself wanting to make everything from scratch, especially desserts.Whatever you believe, this homemade cherry pie filling recipe is easy and delicious.In fact, it’ll take you longer to pit the tart cherries than to actually cook the filling.I explain how you can easily substitute sweet cherries for pie.As the name suggests, tart cherries are sour and hard to eat as a snack.As the name implies, sour cherries are very tart, so I didn’t add any lemon juice to the filling.However, if you substitute sweet cherries, you want to add about a tablespoon of lemon juice.I’m not big on unitasker utensils, but if you make a lot of cherry recipes like I do, you’ll want to invest in a pitter.Use a pastry tip by placing it tip-side up then push the cherry firmly onto it until the pit comes out.To make fresh cherry pie filling, whisk together water, sugar, and cornstarch in a saucepan then bring to a boil.Once boiling, stir until the sugar dissolves and the mixture thickens from the cornstarch.Once thickened, remove from the heat then stir in the cherries and almond extract.I’ve had people ask if my cherry pie filling recipe is suitable for canning.Keep this tart cherry pie filling stored in the refrigerator for up to 2 weeks.Once the sour cherry pie filling has cooled to room temperature, place it in a container then refrigerate for up to 2 weeks.I like to use a large mason jar because plastic may contain odors from previously stored food.Seal the edges then make 3 slits into the top to allow steam to escape.Place your pie on a cookie sheet (to help catch spills) then bake 45 minutes or until golden brown. .
Can You Freeze Cherry Pie? [3 VITAL Tips]
You might even be wondering if you can freeze cherry pie ahead of time so that you have a dessert ready in the freezer for when you need it.As we mentioned already you can freeze cherry pie in a variety of ways so let’s dive in and take a look at how:.If you want to freeze a whole pie then wrap it several times in cling film to protect it and then pop it into a large freezer bag if you can.Label the bags or containers with the date and the contents and pop them into the freezer and freeze.Prepare your cherry pie in the tin you eventually plan to bake it in.Wrap your unbaked cherry pie including the tin in several layers of cling film.Wrap the unbaked pie in several layers of clingfilm and if you can pop it into a freezer bag.Pop the filling into a suitable container with a lid or into a freezer bag that can be sealed well.It can be helpful to divide the cherry pie filling into portions and freeze in separate bags.– By freezing it baked, you save yourself time in future as the cherry pie is ready to go.If you’re feeling arty, you could also cut out cherry shapes in pastry and place this on top of the pie lid to make it even more obvious.You have a couple of methods you can use to defrost your cherry pie but this will depend on how you froze it.Unbaked cherry pie should be defrosted before cooking to allow it to bake well and evenly.Baked cherry pie can be thawed out using the same method but you can also defrost and heat it up in the oven if you prefer.This speeds up the process but don’t forget to adjust the heating times to account for it being frozen.Make sure the pie is piping hot throughout before serving to minimise any safety risks.Baked and reheated pie may suffer some texture changes but will still be delicious to eat.Simply wrap each slice in clingfilm followed by foil and then freeze in a thick freezer bag.Your main focus should be on ensuring it is stored airtight with plenty of layers of protection. .
Homemade Cherry Pie Filling Recipe
I don’t care, I am ready for warm weather and to not have to spend 11 hours bundling Elle every time we have to leave the house.Even though I have months to wait until spring is here, luckily I can pretend it is nice outside by taking a stroll through the freezer section of the grocery store and grabbing bags of frozen strawberries, blueberries and cherries.Which can be evidenced by no less than 5 stained tanks and tiny red finger smudges on our light switch plates during the summer.Some are for eating, some are for freezing, and the rest are for batches of homemade cherry pie filling.In addition to pie, it makes a killer cherry crisp, but it’s also amazing for topping yogurt parfaits, waffles, pancakes, ice cream – well, you get the idea.The stuff is delicious and I’m pretty certain you’re going to be making it any time you find fresh or frozen cherries at the store!1/4 teaspoon almond extract, optional Instructions In a saucepan over medium heat, combine cherries, water, lemon juice, sugar and cornstarch.Bring to a boil; reduce heat to low and cook, stirring frequently, for about 10 minutes.Refrigerate leftover fresh cherry pie filling in a sealed container for up to 3 days.Recommended Products As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. .
How to Freeze a Pie
Most custard-, mousse- and cream-based pies typically do not freeze well because the contents separate after thawing.Instead, these tasty pies can be eaten right away or safely stored in the refrigerator for about four days.Follow these simple steps to make your labor of love ready for another day.Place the unbaked pie in the freezer, uncovered, until slightly firm, which will only take about 2-3 hours.Editor’s Tip: Don’t forget to label the pie with a date and description!It’s finally time to enjoy the pie you’ve been (im)patiently waiting to demolish!Editor’s Tip: Do not thaw the pie, as this will result in a soggy crust and watery filling.To check if your pie is fully baked, insert a knife about 2 inches deep in the center, remove and carefully feel the temperature of the knife with your finger. .
Pre-Make or Freeze a Fruit Pie
Completely make the pie, cover with plastic wrap, place it in the fridge, and bake it off the next day.If you want to make your pie(s) a week or two ahead of time, double wrap them and place in the freezer.I’ve got a sour cherry pie all made and ready to bake in my freezer right now.I make those fillings and bake them up earlier on the day I’m serving, leaving plenty of time for the pie to cool and set up. .
Freezer Sweet Cherry Pie Filling
Place the remaining piecrust on filling; trim pastry to 1/2-inch beyond edge of pie plate.If desired, brush top pastry with milk and sprinkle with sugar.Nutrition analysis per serving: 384 calories, 3 g protein, 65 g carbohydrate, 14 g total fat (5 g sat.fat), 0 mg cholesterol, 3 g fiber, 31 g sugar, 1% vit. .