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Freezing Pies

 Can you freeze fruit pies after baking? Will this ruin them? Specifically apple pie?

 It is much better to freeze a fruit pie before baking than after — the texture suffers substantially if frozen after cooking. If you must, thaw it at room temperature for about three hours, and then crisp it in a 450°F (235°C) oven for about 20 minutes.

If you can freeze the pie before baking it, donít defrost it when the time comes. Bake it unwrapped at 425°F (220°C) for 15 to 20 minutes, then lower the temperature to 350°F (175°C) for the remainder of the cooking time. The total baking time will be about 20 minutes longer than for an unfrozen pie.

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