Heat it up & eat it up.
If you have a Pecan, Pumpkin or Salted Maple! Or your Pie looks Baked, that means golden brown.
Remove Plastic.
Dont Bake It!
Do not warm your Pumpkin or Salted Maple Pie.
Reheating Baked Fruit Pies Frozen or Refrigerated:
To freeze pie, cover tightly in plastic wrap and freeze up to 3 to 4 months.
To thaw: Place frozen pie in refrigerator the night before warming/baking.
Day of warming, preheat oven to 350 F.
Remove plastic wrap and place on baking sheet.
For pies with crust tops: Loosely cover top of pie with foil and bake in oven, 25 minutes for refrigerated for 35 minutes for frozen.
For pies with crumb tops: Bake for 25-35 minutes (top with foil if the topping starts to darken).
Thawing Frozen Cream or Custard Pies (this includes Pumpkin pies):
Place pie in freezer and after completely frozen (6 to 8 hours), cover tightly in plastic wrap for up to 3 to 4 months.
To Thaw, remove plastic wrap and place pie into refrigerator at least 12 hours (or the day before) before serving.
Thawing pie at room temperature for 4 to 5 hours is okay, but condensation could result in a softer slightly soggy crust.
9” Frozen Pie
Preheat and bake @ 375º for 25 min.
Then bake @ 350º for 45 min.
Pie will be dark golden brown when done and filling should be bubbling.
Let Cool for 30 Mins for the sweet.
Ready to Eat for a Savory.
*All flavors
6” Frozen Pie
Preheat and bake @ 365º for 60 min.
Pie will be dark golden brown when done and filling should be bubbling.
Let Cool for 30 min.
Ready to Eat for a Savory.
*All flavors
Frozen Hand Pies
Preheat and bake @ 365º for 25-30 min.
Pie will be dark golden brown when done and filling should be bubbling.
*All flavors
