Freshly Baked Frozen Pies
December 30th, 2006 | by Loretta |There are certain areas in baking that I am not quite ready to attack.
And pies would be one of them. But thanks to having no shame in using frozen pies, ala Mrs. Smith, pies are usually a dessert option in my household during the holidays.
My favorite since childhood would have to be cherry pie. The red viscous syrup complements the tart cherries in perfect harmony. Cherry-pie filling, I’m sure, would be appropriate on many things, like ice cream or cake or cheesecake. And I’m sure it would be just as good under many things, like a puff pastry crust or a crumble.
This is not to say other pies, like Dutch apple, are ignored. Pies like apple, sweet potato and pumpkin are excellent examples of how spices can be paired up with fruits and vegetables.
The best advice I could offer about baking frozen pies is to let it vent if it is a sealed pie. To do this, use the tip of a knife and slice a few openings on top. For a shiny finish, I would reccommend an egg wash– just egg and water beaten together and brushed on top.
As for serving pies? Let the pie cool so that it can set, though a piping hot slice is incomparable to anything else.