At harvest time, bakers prepare and freeze pies to preserve the bounty of the most flavorful fruit of the season, but when the time to serve the pie comes, how can a frozen pie be baked to taste best? Properly freezing the pies only sets the stage to ensure the best results in the finished dessert after baking. After freezing, frozen fruit pies bake the same, but pre-baked pies also can be frozen and reheated in the oven.
Place the bottom pie crust into the pie tin. Beat the egg white and brush the pie crust with the egg white to seal in the pores and prevent sogginess. Fill the pie crust with the fruit filling and top with the top layer of pie crust, if making a double layer pie. Tightly wrap the unbaked pie in at least two layers of plastic wrap, write the date on the outer wrap and place the whole pie into the freezer. Save the pie, unbaked for up to three months.
Preheat the oven to 425 degrees F. Remove the pie from the freezer after the oven preheats and unwrap the pie. Do not thaw unbaked pies before cooking.
Place the oven thermometer inside the oven to ensure the accuracy of the oven calibration. Place the pie tin into the oven on the center rack and bake for 15 minutes at 425 degrees F. Lower the temperature of the oven to 375 degrees F and continue to bake for an additional 45 minutes, or until golden brown. Remove the pie from the oven and let it cool before serving.
Bake pies and allow them to cool completely before wrapping whole pies in two to three layers of plastic wrap to place in the freezer. Avoid reheating pre-cooked pies in the oven, if possible, as freezing a baked pie changes its texture.
Completely thaw a pre-baked pie by removing it from the freezer and placing it on the counter for three hours prior to reheating. Use an oven thermometer to preheat the oven to 450 degrees F. Place the pie in the preheated oven for 15 to 20 minutes to brown and crisp the crust. Remove to cool slightly before cutting and serving.