Storage and Reheating
Fruit Pies will keep at room temperature overnight and can be stored in the refrigerator for up to 4 days. They are best enjoyed at room temperature or warmed at 350°F for about 10 minutes.
Nut Pies are best enjoyed either at room temperature or warmed at 350°F for about 10 minutes. They can be stored in the refrigerator for up to 5 days. When wrapped tightly with plastic wrap, they can also be frozen for up to 2 weeks.
Maple Pumpkin and Pumpkin Pie should be stored in the refrigerator and is best served cold or at room temperature. They can be stored in the refrigerator for up to 4 days, although the filling may start to pull away from the crust they will still be delicious. When wrapped tightly with plastic wrap, they can also be frozen for up to 2 weeks.
Cream Pies must be stored in the refrigerator and served cold. They can be stored in the refrigerator for up to 3 days.
Savory Pies should be stored in the freezer. When ready to make, defrost and remove packaging. Place pie on a cookie sheet and brush the crust with milk or cream. Bake at 425°F for 15 minutes, then lower your oven to 350°F and bake an additional 45 minutes or until golden brown. Core internal temperature should be at 165°F. If your crust is becoming too dark, cover the top of the pie with aluminum foil.
If you forgot to defrost your savory pie, don't worry, just cook it approximately 30 minutes longer, until the core internal temperature reaches 165°F. If your crust is becoming too dark, cover top pie with aluminum foil.
When reheating savory pies be sure the internal core temperature reaches 165°F.
Quiches should be stored in the freezer. When ready to make, remove from packaging and bake frozen. Place quiche on a cookie sheet and brush the crust with milk or cream. Bake at 425°F for 15 minutes, then lower your oven to 350°F and bake an
additional 45 minutes or until golden brown. Let rest 5-10 minutes before serving.
Nut Pies are best enjoyed either at room temperature or warmed at 350°F for about 10 minutes. They can be stored in the refrigerator for up to 5 days. When wrapped tightly with plastic wrap, they can also be frozen for up to 2 weeks.
Maple Pumpkin and Pumpkin Pie should be stored in the refrigerator and is best served cold or at room temperature. They can be stored in the refrigerator for up to 4 days, although the filling may start to pull away from the crust they will still be delicious. When wrapped tightly with plastic wrap, they can also be frozen for up to 2 weeks.
Cream Pies must be stored in the refrigerator and served cold. They can be stored in the refrigerator for up to 3 days.
Savory Pies should be stored in the freezer. When ready to make, defrost and remove packaging. Place pie on a cookie sheet and brush the crust with milk or cream. Bake at 425°F for 15 minutes, then lower your oven to 350°F and bake an additional 45 minutes or until golden brown. Core internal temperature should be at 165°F. If your crust is becoming too dark, cover the top of the pie with aluminum foil.
If you forgot to defrost your savory pie, don't worry, just cook it approximately 30 minutes longer, until the core internal temperature reaches 165°F. If your crust is becoming too dark, cover top pie with aluminum foil.
When reheating savory pies be sure the internal core temperature reaches 165°F.
Quiches should be stored in the freezer. When ready to make, remove from packaging and bake frozen. Place quiche on a cookie sheet and brush the crust with milk or cream. Bake at 425°F for 15 minutes, then lower your oven to 350°F and bake an
additional 45 minutes or until golden brown. Let rest 5-10 minutes before serving.
