That's how I roll!
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That's how I roll!
Signed in as:
filler@godaddy.com
I recommend storing your pie in a Ziploc Freezer bag. It really does make a difference. A gallon bag will work, but a two gallon bag will fit better. Frozen fruit pies are best if served within 6 months. If you use a one gallon bag, cut it off to keep from damaging the crust when removed.
Since I never freeze pies, I'm relying on the internet for this part: (frankly, I have my doubts)
Remove your pie from the freezer at least 5-6 hours before serving or overnight. Leave it in the freezer bag so that the condensation forms on the outside of the plastic instead of on your pie.
If your oven was on to cook dinner, turn it off and put your room temperature pie in. Your pie will heat slowly and be perfect by the time dessert is ready to be served.
OR - Heat pie in oven at 300 degrees for 1/2 hour.
The first option was the way it worked at our holiday dinners. I hope it works for yours too!
Little Apple Pastry Shop, Inc
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I will NOT be taking orders for holidays. I will make what I can, and it will be first come, first served at the Farmer's Market at Gilbert's Corner on Saturdays and Sundays. I suggest you buy early and freeze your pie. There were too many changes last year for me to continue my business the way it was.