Preparation for Freezing Pies

Preparation for Freezing Fruit Pies, General, Two-crust

a) For unbaked:

Treat light-colored fruits with ascorbic acid color keeper to prevent the fruit from darkening. Prepare pie as usual but do not slit top crust. Use a freezer-to-oven or metal pie plate. Cover top with an inserted paper plate to protect crust. Wrap with moisture-vaporproof material; seal and label. If desired, place in a sturdy container.

b) For baked:

Bake as usual in a glass or metal pie plate. Cool and package as above for unbaked pies.

How to Serve:

a) For unbaked:

Unwrap; cut vent holes in top crust. Cover edges of crust with foil. Without thawing, bake in a 450^o oven for 15 minutes, then in a 375^o oven for 15 minutes. Uncover edge and bake about 30 to 35 minutes longer or till done.

b) For baked:

Thaw in package at room temperature or covered with foil in a 300^o oven.

Storage Time:

a) For unbaked:

3 months

b) For baked:

2 to 3 months

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