| Scott |
I want to put up a couple of Concord grape pies for a later date. Would
it be better to just freeze the filling, or freeze the unbaked pie?
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| Vox Humana |
"Scott" <heimdall@spamless.invalid> wrote in message
news:heimdall-EB8D54.15251409092004@news4-ge1.srv.hcvlny.cv.net...
> I want to put up a couple of Concord grape pies for a later date. Would
> it be better to just freeze the filling, or freeze the unbaked pie?
Fruit pies freeze well. Unless room in an issue, I would just make the pies
and freeze them. You can bake them from the frozen state, adding 20 minutes
or so to the baking time.
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| zxcvbob |
Vox Humana wrote:
> "Scott" <heimdall@spamless.invalid> wrote in message
> news:heimdall-EB8D54.15251409092004@news4-ge1.srv.hcvlny.cv.net...
>
>>I want to put up a couple of Concord grape pies for a later date. Would
>>it be better to just freeze the filling, or freeze the unbaked pie?
>
>
>
> Fruit pies freeze well. Unless room in an issue, I would just make the pies
> and freeze them. You can bake them from the frozen state, adding 20 minutes
> or so to the baking time.
>
>
How does the crust do? I've frozen uncooked cherry pie filling before,
but I've never frozen a complete pie because I assumed it would get soggy.
Bob
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| Scott |
In article <ZD30d.335114$fv.288837@fe2.columbus.rr.com>,
"Vox Humana" <vhumana@hotmail.com> wrote:
> Fruit pies freeze well. Unless room in an issue, I would just make the pies
> and freeze them. You can bake them from the frozen state, adding 20 minutes
> or so to the baking time.
I can get away with probably 1-2 pies. I have a ton of Concord grapes
that I'm looking to do things with. So far, 2 batches (~19 half-pints)
grape jam, and one baked and ready to eat pie, and one frozen, unbaked.
Grape sorbet will be made tomorrow.
I'm debating a couple more pies, but doing more than 1 or 2 more will
get tricky, as far as freezer room goes.
I'm thinking of BWB the prepared pulp--skins and pulp separated, and
pulp lightly cooked until the seeds separate, then sieved and recombined
with the chopped skins. That would seem to have more uses than if I
further prepared it with sugar and thickener. If I let I let it sit
overnight in the fridge, I can strain the pulp and use the juice.
Putting Food By says to bring the juice to a 200 F simmer, then process
in a Hot Water Bath at 190 F for 30 minutes. But that's for juice
only... I'm not sure if the pulp/skin combination would be different.
--
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| Vox Humana |
"zxcvbob" <zxcvbob@charter.net> wrote in message
news:2qbvijFt9h73U1@uni-berlin.de...
> Vox Humana wrote:
> > "Scott" <heimdall@spamless.invalid> wrote in message
> > news:heimdall-EB8D54.15251409092004@news4-ge1.srv.hcvlny.cv.net...
> >
> >>I want to put up a couple of Concord grape pies for a later date. Would
> >>it be better to just freeze the filling, or freeze the unbaked pie?
> >
> >
> >
> > Fruit pies freeze well. Unless room in an issue, I would just make the
pies
> > and freeze them. You can bake them from the frozen state, adding 20
minutes
> > or so to the baking time.
> >
> >
>
> How does the crust do? I've frozen uncooked cherry pie filling before,
> but I've never frozen a complete pie because I assumed it would get soggy.
>
I don't have a problem with the crust. I realize that many people report
having soggy bottom crusts even when the pie isn't baked from the frozen
state. I think that baking the pie on a well pre heated baking stone on the
bottom shelf is a big help.
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| Vox Humana |
"Scott" <heimdall@spamless.invalid> wrote in message
news:heimdall-DFED25.18384409092004@news4-ge1.srv.hcvlny.cv.net...
> In article <ZD30d.335114$fv.288837@fe2.columbus.rr.com>,
> "Vox Humana" <vhumana@hotmail.com> wrote:
>
> > Fruit pies freeze well. Unless room in an issue, I would just make the
pies
> > and freeze them. You can bake them from the frozen state, adding 20
minutes
> > or so to the baking time.
>
> I can get away with probably 1-2 pies. I have a ton of Concord grapes
> that I'm looking to do things with. So far, 2 batches (~19 half-pints)
> grape jam, and one baked and ready to eat pie, and one frozen, unbaked.
> Grape sorbet will be made tomorrow.
>
> I'm debating a couple more pies, but doing more than 1 or 2 more will
> get tricky, as far as freezer room goes.
>
> I'm thinking of BWB the prepared pulp--skins and pulp separated, and
> pulp lightly cooked until the seeds separate, then sieved and recombined
> with the chopped skins. That would seem to have more uses than if I
> further prepared it with sugar and thickener. If I let I let it sit
> overnight in the fridge, I can strain the pulp and use the juice.
>
> Putting Food By says to bring the juice to a 200 F simmer, then process
> in a Hot Water Bath at 190 F for 30 minutes. But that's for juice
> only... I'm not sure if the pulp/skin combination would be different.
>
I have no experience with preserving food other than freezing. You might
want to ask over at rec.food.preserving.
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| Brian Mailman |
Scott wrote:
> Putting Food By says to bring the juice to a 200 F simmer, then process
> in a Hot Water Bath at 190 F for 30 minutes. But that's for juice
> only... I'm not sure if the pulp/skin combination would be different.
Ask your local USDA agent (assuming you're in the US and if not,
whatever passes for Department of Agriculture) to be sure, but I'd give
that the same time as grape jam.
And add lemon juice or citric acid/sour salt of course, to bring up the
acid level.
B/
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| Vox Humana |
"Brian Mailman" <bmailman@sfo.invalid> wrote in message
news:10k1v9j4fjt9l27@news.supernews.com...
> Scott wrote:
>
> > Putting Food By says to bring the juice to a 200 F simmer, then process
> > in a Hot Water Bath at 190 F for 30 minutes. But that's for juice
> > only... I'm not sure if the pulp/skin combination would be different.
>
> Ask your local USDA agent (assuming you're in the US and if not,
> whatever passes for Department of Agriculture) to be sure, but I'd give
> that the same time as grape jam.
>
> And add lemon juice or citric acid/sour salt of course, to bring up the
> acid level.
You might also find help here:
http://www.foodsafety.gov/
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| alzelt |
Vox Humana wrote:
> "Scott" <heimdall@spamless.invalid> wrote in message
> news:heimdall-EB8D54.15251409092004@news4-ge1.srv.hcvlny.cv.net...
>
>>I want to put up a couple of Concord grape pies for a later date. Would
>>it be better to just freeze the filling, or freeze the unbaked pie?
>
>
>
> Fruit pies freeze well. Unless room in an issue, I would just make the pies
> and freeze them. You can bake them from the frozen state, adding 20 minutes
> or so to the baking time.
>
>
As an offshoot to that approach, I make one modification. Since there
are just two of us, I bake a pie, let it cool, and cut it into serving
pieces. I then place the cut pieced on a cookie sheet, lined with
parchment, and then put the sheet in my deep freeze for a couple of hours.
When fully hardened, I put one piece each in a tilia food baggie and
seal it up. I then place the lot of baggies in the freezer for when we
want(or I just want) a slice of pie.
I let it defrost in fridge,still sealed. Crust is still crusty. And
fruit is not runny.
--
Alan
"I don't think you can win the war on terror."
...George (flip-flop) Bush, 8/30/2004
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| Carol |
zxcvbob <zxcvbob@charter.net> wrote in message news:<2qbvijFt9h73U1@uni-berlin.de>...
> Vox Humana wrote:
> > "Scott" <heimdall@spamless.invalid> wrote in message
> > news:heimdall-EB8D54.15251409092004@news4-ge1.srv.hcvlny.cv.net...
> >
> >>I want to put up a couple of Concord grape pies for a later date. Would
> >>it be better to just freeze the filling, or freeze the unbaked pie?
> >
In the summer I freeze as many fruit pies as I can squeeze into the
freezer. The results are excellent, although there may be some
"breakdown" of the thickener, depending on the kind you use. ClearJel
doesn't break down but I have found a flour/tapioca combination works
just about as well and is much cheaper and easier to locate. I make
the pie, freeze it unwrapped until it's entirely firm, then wrap well.
That way the edge of the crust isn't damaged. Frozen pies, once
wrapped, can also be stacked. One thing, don't cut vents in the top
crust if you plan to freeze the pie. Cut vents just before you bake.
I have done something similar at Thanksgiving. I make my pastry,
freeze solid then carefully stack and wrap. Thanksgiving morning I
remove the pie crusts from the freezer, unstack, let "soften" a bit
(about 25 minutes), pour in the pumpkin filling and bake. What a
timesaver!
If you don't have enough room for a whole pie you can make the filling
and place it in a freezer container. When ready to assemble the pie,
let filling thaw just until it can be spread in the crust; finish pie
and bake. You can also line a pie plate with saran wrap, put the
filling in the plate, freeze until firm and then remove and wrap. If
you do this, allow some room for the thickness of the crust in the
pan. What I do is put my filling in cheapie Dollar Store pans, which
are just slightly shallower and smaller than the standard 9-inch then
when I make the pie use my 9-inch Pyrex pie plate. Slip the frozen
disk into the pastry-lined plate and continue as usual.
>
> How does the crust do? I've frozen uncooked cherry pie filling before,
> but I've never frozen a complete pie because I assumed it would get soggy.
>
I have not found that the crust gets soggy at all, especially if the
pie is baked on the lowest rack. If anything, the pie is less soggy,
maybe because the filling is frozen and the crust bakes a while before
it thaws enough to liquefy. Freezing also seems to "tenderize" the
crust.
Carol
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