Apple Pie Cookies Recipe - Baking Time - Vegan in the Freezer (2024)

FAQs

Should a frozen unbaked apple pie be thawed before baking? ›

When oven is preheated, remove frozen pie from freezer; cut a few slits in top crust and place in oven. Do not thaw pie because no one wants a soggy pie. Bake 25 minutes. Reduce oven temperature to 375°F; bake 40 to 50 minutes longer or until crust is golden brown and apples are hot and soft when pricked with a fork.

Yes; your apple pie will freeze beautifully and give you a taste of autumn well after apple season has hit its peak. Make sure it is sealed tight in an airtight container, and, if you really want to be thorough, put the airtight container in a large freezer bag.

Yes, you can portion it and freeze them and when it's time for baking it can go right into the oven from freezer.

For a pre-baked frozen pie: bake at 350ºF for 30 minutes or until warm. Make sure to monitor to ensure that it's not burning. You want the crust to turn a beautiful golden brown color.

Wrap the pie in plastic wrap and freeze until ready to bake and serve. Preheat the oven to 425 degrees F. Before baking the frozen pie, brush the surface of the piecrust with cream and sprinkle with sugar. Bake for 10 minutes then turn the oven down to 375 degrees F and bake until light golden brown, about 1 hour.

It is much better to freeze pumpkin and fruit pies before baking rather than after. The texture of pies suffers substantially if frozen after baking. If you freeze pies after baking them, thaw them at room temperature for about three hours and then crisp them in a 450 degree Fahrenheit oven for about 20 minutes.

Most pies will freeze well from a raw or cooked state. However, custard filled pies do not tend to freeze well. When freezing a fruit pie, you'll see the best results if you freeze a combination of cooked fruit filling in a raw pastry. Raw fruit filling can become watery on thawing and may require additional thickener.

Fruit pies, such as apple, cherry, peach or blueberry, freeze magnificently, as do pecan pies. They can be frozen baked or unbaked, the latter of which can be a great way to get ahead when hosting a dinner party or big holiday meal.

In most cases, I prefer to freeze cookie dough over freezing baked cookies. That way, you still get the nice homemade smell and softness of the cookies when they come out of the oven. But if you want to get the whole job done, you can certainly bake the cookies, then freeze them later.

Take the dough balls straight from the freezer and place them on a parchment-lined baking sheet. Be sure to space them however your recipe indicates to allow for some spreading. Bake as usual, allowing a couple extra minutes to accommodate the colder dough and oven temperature.

What apples not to use for apple pie? ›

There are a few apples that don't make the cut. While great for snacking, Gala, Fuji and Red Delicious are the most common apples that won't hold up in the oven and will give you a watery-mushy pie, tart or cake.

Honeycrisp apples are known for their intense sweetness and crisp snap. They're a delicious apple to incorporate into either pie or crisp filling because they pack a bold punch in the flavor department and are neither too wet nor too firm when cooked.

For the best pies, crisps, and other baked treats, apples need to be firm enough to hold their own during the cooking process. We call these apples “baking apples” and to namedrop, they include Braeburn, Cortland, Honey Gold, Jonathan, Fuji, Gala, Granny Smith, Haralson, and Newtown Pippin.

Do not thaw a frozen pie before baking. If you do it will more than likely end up having a soggy crust.

Do not thaw the pie. Unwrap the pie and bake it at 425ºF (220ºC) for 15 minutes. Reduce the temperature to 375ºF (190ºC) and bake it for an additional 30 to 45 minutes or until the centre is bubbly.

How to Thaw and Serve a Fruit Pie. Let thaw in the refrigerator for 24 hours. Remove plastic wrap from the pie. Bake on a sheet pan in a 350 degree oven until the filling is warm and bubbling.

Thawing pie at room temperature for 4 to 5 hours is okay, but condensation could result in a softer slightly soggy crust.