Can You Freeze Fruit Pie?

What happens when you freeze fruit pie

A baked fruit pie freezes acceptably: the fruit softens further and the bottom crust gives up some of its crispness. An unbaked one freezes brilliantly. Assembled raw and frozen solid, the crust hits the oven cold and flakes properly while the filling sets as it cooks, instead of being cooked twice. USDA gives the pie 8 months in the freezer either way — against 1–2 days on the counter and 1 week in the fridge, which is what a leftover apple pie is really working with.

How to freeze it right

1. Assemble the pie raw in a metal or foil pan and leave the top vents uncut until baking day.
2. Toss the fruit with a little extra thickener; frozen fruit gives up more juice.
3. Freeze it uncovered until solid, then wrap in plastic and foil.
4. For a baked pie, cool it completely first, then wrap and freeze it whole.
5. Label with the fruit and the date.

Thawing and using it

Bake an unbaked pie straight from frozen — cut the vents, start it hot to set the bottom crust, and allow extra time. Don’t thaw it first; a thawed raw pie leaks before it ever bakes. A baked pie thaws overnight in the fridge and reheats in a moderate oven until the filling bubbles at the edges.

Can you refreeze it?

A baked pie thawed in the fridge can be refrozen safely; the crust pays for it both times. Freeze pies unbaked when you can — there’s no reheat-and-refreeze cycle for the pastry to lose anything to.