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Here we offer general make-ahead tips for various kinds of pies. Click to the following slides for yummy recipes.
Fruit Pies: Most fruit pies can stand at room temperature for 24 hours; cover and refrigerate for up to 3 days. To freeze fruit pies, follow recipe directions -- some call for freezing prior to baking, others can be frozen after the pie has been baked and cooled.
Cream and Custard Pies: Cover with plastic wrap and refrigerate for up to 2 days. Do not freeze unless specified in the recipe -- the filling may separate when frozen and thawed.
Ice Cream Pies: Wrap tightly in plastic and put in a 2-gallon freezer bag and freeze for up to 1 month. Add whipped cream just before serving.
Tart lemon peel balances the sweetness of the raspberry filling in this pie.
A bit of crystallized ginger adds mellow sweetness to this tender, flaky mixed-berry pie.
Make-Ahead Tip: Store the baked and cooled pie in a single layer in an airtight container, then refrigerate for up to 1 day. Or freeze for up to 4 months.
Make-Ahead Tip: Freeze this pie unbaked. Prior to freezing, treat the peaches with an ascorbic-acid color keeper. Assemble the pie in a metal or freezer-to-oven pie plate, then place it in a labeled freezer bag. Enjoy within 4 months.
Make-Ahead Tip: Freeze the assembled pies in a metal or freezer-to-oven pie plate (not glass) for baking later. Freeze up to 4 months.
A rosemary-flecked sugar syrup adds aromatic appeal to this autumnal favorite.
Make-Ahead Tip: Bake and cool the pie, then refrigerate for up to 24 hours. Or to freeze an unbaked pie, treat apples with an ascorbic-acid color keeper. Assemble the pie in a metal or freezer-to-oven pie plate, then place it in a labeled freezer bag. Freeze for up to 4 months.
This 7-ingredient pie is perfect when you're in a hurry. Start with purchased piecrust and prep the cherry pie filling in just 5 minutes.
Make-Ahead Tip: The pie may stand at room temperature for up to 24 hours. Cover and refrigerate for longer storage. Or to freeze an unbaked pie, assemble the pie in a metal or freezer-to-oven pie plate and place it in a labeled freezer bag; use it within 4 months. To bake, unwrap it and cover with foil.
This streusel-top pie is our easiest pie recipe ever. Use tart cooking apples such as Rome Beauty or Granny Smith -- their firm texture holds up better than sweet apples and they get sweeter as they bake.
Make-Ahead Tip: Bake and cool as directed. Cover and let stand at room temperature for up to 24 hours; or store in the refrigerator for up to 3 days.
Make-Ahead Tip: Save time by making the crust in advance. You can roll the pastry out and fit it into the pie plate before freezing. Frozen pastry shells can be baked without thawing, but you will need to use a freezer-to-oven pie plate and may need to add 5 to 10 minutes to the baking time. Or bake and cool pie as directed in recipe. Seal in a freezer bag and label. Freeze for up to 4 months.
Make-Ahead Tip: Layer baked and cooled bars between sheets of waxed paper in an airtight container and cover. Refrigerate for up to 3 days or freeze for up to 3 months.
These honey-tinged tarts are garnished with tangy goat cheese, which beautifully complements the sweet fruity flavor.
Make-Ahead Tip: To freeze the pie, first bake and cool completely. Seal in a freezer bag, label, and date. Enjoy within 4 months.
Get a double dose of cheddar cheese in this rustic apple tart: in the flaky crust and in the crunchy crumb topping.
Make-Ahead Tip: Prepare pastry and chill up to 24 hours. Let stand at room temperature if too firm to roll out. Prepare Cheddar Crumb Topping. Place in a storage container; cover and chill up to 24 hours. When ready, prepare pie as directed in recipe.
This sweet-tart pie has a dash of nutmeg and cloves, giving it a hint of spice. The ornate lattice top is easy to make -- just twist the lattice strips slightly as you arrange them on the pie.
Make-Ahead Tip: Let this pie stand covered at room temperature for up to 24 hours before serving. Refrigerate up to 3 days if needed, but return to room temperature before serving. Or bake and cool the pie as directed in recipe. Place in a freezer bag; freeze for up to 4 months.
Make-Ahead Tip: Cover the pie loosely with foil and freeze for 6 to 24 hours before serving. Garnish with crushed peppermint candy before serving.
Make-Ahead Tip: Bake and cool this pie as directed; place pie in a freezer bag. Freeze for up to 4 months.