Cookaholics Bulletin Board

So, I forgot to ask...what is the best method of baking this apple pie now -- it is still frozen. I'm thinking it is best to bake it frozen so it won't get soggy...but not sure how to proceed. Start at 425 as usual and then reduce it, or just bake at 350 for how long?

Thank you so much!

Cookie,

I'd bake it at a lower temperature for a longer time. It's going to take a long time to thaw through to the center. So, like, 300F for an hour or more. Depends on how thick it is.

thank you!

I'm going to completely disagree with Josh. (Sorry Fuzzy.) IMO, keep the oven temp the same and simply bake longer. Your pie crust won't bake or brown correctly at such a low temp. When it's bubbling, it's done. I won't quote an amount of time. It depends on the height of the pie (i.e., how filled) and how deeply frozen it was going into the oven.

Amy

FOOD FIGHT, FOOD FIGHT

Virtual blueberry pie being thrown in your general direction.

Amy

Actually, I yield to Amy's expertise on this. I don't usually freeze baked goods (no room in the freezer), and was going off memory from the bakery, ~~ 18 years ago.

Okay, I started the oven at 325, then saw Amy's post and raised the temp to about 350....I baked the pie for a total of about 90 minutes until the oven started smoking so badly we had to turn everything off and open all the windows! The oven is an ancient Tappan. The pie turned out fine and I think the higher temp was definitely a better idea!