Freezing Fruit Pies
The Joy of Cooking - August 28, 2002
Pies & Pastries
Fruit pies, except those made with custard, freeze surprisingly well. For best results, freeze the pies before baking. Form the pie in a pan lined with plastic wrap. Do not cut steam vents in the top or apply a glaze. Freeze the pie solid, then pry it out of the pan and peel off the wrap. Wrap airtight in foil, seal in a plastic bag, and freeze for up to 6 months. When you are ready to bake the pie, return it, still frozen but unwrapped, to its original pan and glaze it if you wish, then bake.