do i need to leave it out to thaw?
oven temp?
duration?
what to look for to tell that its ready?
ty
2006-10-26 14:46:36 · 5 answers · asked by f1avor_f1av 3 in Food & Drink ➔ Cooking & Recipes
You do not have to thaw it before you bake it, although it will take less time to bake if you do. I prefer to bake frozen, as I find the pastry is less soggy in the end that way. Preheat your oven to 350F or 180C. Place the frozen pie on a sheet pan, and make sure you cut steam vents in the top crust. Bake the pie for upwards of one hour, checking on it after about 40 minutes to see if the crust is starting to overbrown. If the edges begin to brown more than you would like, you can shield them with strips of foil crimped over them. As the pie gets closed to done, you will likely notice liquid bubbling out around the steam vents you cut. The pie itself will have a nice overall browned color, and the smell should be wonderful, just as it is done. If you like, you can test the doneness of the apples by poking one through a steam vent. If it is hard to puncture a slice, it's not done. If it is easy to puncture, it is done. When the crust is nicely browned and the apples are soft, the pie is done. This may actually take slightly more than an hour- depending on how thick the apple slices are cut, and how thickly packed in the pie they are. Use the toothpick to test them before you remove it from the oven. I would suggest testing every five minutes or so, beyond the one hour point. Cool the pie on a rack or on the stove top coil/gas rings until it is room temperature to allow the filling to set. Otherwise when you cut a slice, the filling will run all over to fill the empty spot. Don't try baking at a higher temperature because the crust will cook before the filling does and you will end up with raw pie- yuck. The idea is to have it all cook at the same time, and the filling is going to have to thaw in the oven before it can start cooking. Slow and steady does a much better job at this. If you can't see through the pie plate to check the lower pastry, sometimes you can lift an side away from the pan after about 30 minutes or so of baking. It should just be pale, but beginning to cook at that point. By the end of baking, both top and bottom crust should be a light golden brown color, with the crimped edges a bit darker, and the filling should be hot and bubbly. It will all thicken as it cools. Good luck, and good eating.
2006-10-26 15:04:37 · answer #1 · answered by The mom 7 · 5⤊ 0⤋
This Site Might Help You.
RE:
I have a frozen/uncooked apple pie in the freezer, how should i heat it to serve?
do i need to leave it out to thaw?
oven temp?
duration?
what to look for to tell that its ready?
ty
2015-08-18 22:34:13 · answer #2 · answered by Karissa 1 · 0⤊ 0⤋
Beat an egg and brush the pie with the egg until top is completely wet. This will give your pie that glossy browned look like a bakery pie. You could sprinkle the top with granulated sugar after brushing with egg-wash, if desired.
2014-04-08 15:29:55 · answer #3 · answered by Calvin 1 · 0⤊ 0⤋
Bonerts Pies
2016-10-02 06:14:42 · answer #4 · answered by camarillo 4 · 0⤊ 0⤋
Put it in the oven frozen @ 450 for 20mins.
2006-10-26 14:51:47 · answer #5 · answered by po8t1 2 · 0⤊ 2⤋
longer than 20 minutes
2006-10-26 14:54:05 · answer #6 · answered by Anonymous · 1⤊ 0⤋
Read the directions on the package.
2006-10-26 16:18:28 · answer #7 · answered by pinkcasperartweety 6 · 1⤊ 6⤋