"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy > Pies & Pastries
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 08-31-2014, 03:34 PM   #1
Head Chef
 
letscook's Avatar
 
Join Date: Sep 2004
Location: The Finger Lakes of NY
Posts: 2,021
Freezing a Fresh Peach Pie

I had fresh peaches enough to make 2 hearty pies, which are baking now.
I was wondering if anyone has ever frozen one after it been cooked and cooled. Were the results good? Thank you

__________________

__________________
One day your life will flash before your eyes. Make sure it's worth watching
letscook is offline   Reply With Quote
Old 08-31-2014, 04:01 PM   #2
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 21,539
how much you want for it?
__________________

__________________
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
buckytom is offline   Reply With Quote
Old 08-31-2014, 04:22 PM   #3
Master Chef
 
Sir_Loin_of_Beef's Avatar
 
Join Date: Apr 2011
Location: Sandy Eggo
Posts: 8,966
If you used Pillsbury crusts, don't enter them at the State Fair.
__________________
I Luv Sandy Eggo!
Sir_Loin_of_Beef is offline   Reply With Quote
Old 08-31-2014, 04:26 PM   #4
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 25,014
Freezing a Fresh Peach Pie

Indeed! I've only frozen apple and pumpkin pies, but you can buy frozen peach pies at the grocer, so I suspect they can be frozen, just wrap those bundles of love very well.
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 08-31-2014, 04:50 PM   #5
Head Chef
 
letscook's Avatar
 
Join Date: Sep 2004
Location: The Finger Lakes of NY
Posts: 2,021
They just came out of oven and they look and smell great. I might not have to worry about freezing it. thanks all.
Crust is not Pillsbury - homemade with 1/2 Crisco 1/2 butter
__________________
One day your life will flash before your eyes. Make sure it's worth watching
letscook is offline   Reply With Quote
Old 08-31-2014, 05:05 PM   #6
Master Chef
 
Sir_Loin_of_Beef's Avatar
 
Join Date: Apr 2011
Location: Sandy Eggo
Posts: 8,966
For the record, twice a year Marie Callender has a pie sale where all pies are $7.99 for the whole month of February and the whole month of October. Many times I have purchased pies at the end of the sale, wrapped them in aluminium foil, put them in a plastic freezer bag, and stuck them in my deep freeze for later use. They always came back to life like they had never been frozen.
__________________
I Luv Sandy Eggo!
Sir_Loin_of_Beef is offline   Reply With Quote
Old 08-31-2014, 06:09 PM   #7
Executive Chef
 
bakechef's Avatar
Site Moderator
 
Join Date: Nov 2009
Location: North Carolina
Posts: 4,127
Once cooked I would think that they would freeze well. Unbaked I'd be afraid that it would get too juicy once thawed and baking.
__________________
I'm Bloggin'

https://bakingbetter.com
bakechef is offline   Reply With Quote
Old 08-31-2014, 06:14 PM   #8
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 21,539
you know, i wasn't kidding. i was just about to order a peach pie from a place we love in lancaster, pa.: An Authentic Amish Cooking Restaurant near Strasburg in Lancaster County, Katies Kitchen

peaches are in peak season here. eat 'em if ya got 'em. then wait till next yesr.

ok, so, i'll pay for shipping.
__________________
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
buckytom is offline   Reply With Quote
Old 09-01-2014, 05:08 AM   #9
Master Chef
 
Aunt Bea's Avatar
 
Join Date: Mar 2011
Location: near Mount Pilot
Posts: 7,523
I would thaw it in the fridge overnight, pop it into a hot oven for 15 or 20 minutes and top it with some vanilla ice cream.
Aunt Bea is offline   Reply With Quote
Old 09-01-2014, 12:09 PM   #10
Executive Chef
 
Hoot's Avatar
 
Join Date: Aug 2007
Location: The edge of the Great Dismal Swamp
Posts: 3,306
Y'all need to hush.....got me drooling all over my keyboard and such.
__________________
I used to be a racist, but I don't have much interest in it since Dale Earnhardt got killed.
Outside of a dog, a book is a man's best friend. Inside of a dog, it's too dark to read.
Good judgement comes from experience; experience comes from bad judgement.
Hoot is offline   Reply With Quote
Old 09-03-2014, 12:37 AM   #11
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 13,466
We always freeze our pies unbaked, wrapped in two layers of freezer paper. We've done rhubarb, blueberry, apple, and double-crusted peach pie this way since I was knee-high to a grasshopper. I "think" the additional bake time from frozen is 15-20 minutes.

The other thing we do is line a pie pan with foil, fill it with the filling, freeze it, dump it out (okay, not dump, you don't want to break the frozen fruit), and then wrap it so all we have to do is make the pastry and dump the filling in.
__________________
I've got OCD--Obsessive Chicken Disorder!
https://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 09-03-2014, 01:27 AM   #12
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 21,539
how much?
__________________
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
buckytom is offline   Reply With Quote
Old 09-03-2014, 02:35 AM   #13
Chef Extraordinaire
 
CWS4322's Avatar
 
Join Date: Jan 2011
Location: Rural Ottawa, Ontario
Posts: 13,466
Quote:
Originally Posted by buckytom View Post
how much?
How much filling or how much would I charge? Can't do this across the border. The filling is 4-5 cups, the same as if you were baking a pie, but w/out the crust (when just freezing the filling). Are you saying you don't make pies, BT? That was the first thing I learned how to do--not counting canned corn, boiled hotdogs, and open-faced cheese "sandwiches" on broil in the oven. I can remember doing this with my mom before I went to school (so I must have been 5 or 6), and again with my grandma when I was 8. My grandma taught me how to know that the dough was right by the feel of it--same with bread dough. If I must say so myself, I make pretty darn good crusts (the secret ingredient is ... oh, if I tell you, I'd have to kill you). The irony is I make one sweet pie a year--Flora B.'s peach cream pie. I make the odd crust every now and again, but pie is not my thing. Correction--sweets are not my thing. If I make a pie, I test the crust once baked, but only eat peach cream pie. The rest I leave for the others to eat.
__________________
I've got OCD--Obsessive Chicken Disorder!
https://www.discusscooking.com/forums...les-76125.html
CWS4322 is offline   Reply With Quote
Old 09-07-2014, 12:24 AM   #14
Chef Extraordinaire
 
buckytom's Avatar
 
Join Date: Aug 2004
Location: My mountain
Posts: 21,539
lol, cws.

how much for the whole pie?


yes, we make pies but not very often. peach is my all time fave. peach ic cream is great too.

btw, you can tell me the secret.

then you'll have to catch me. i'd think it would be like hiking in bear country with dw; i would just have to out run her...
__________________

__________________
The past is gone it's all been said.
So here's to what the future brings,
I know tomorrow you'll find better things
buckytom is offline   Reply With Quote
Reply

Tags
pie

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off





All times are GMT -5. The time now is 10:14 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.
×