Stretch Summer with this make-ahead, freezer friendly Mini Fruit Pies. Make use of the fresh Summer fruits while it last, stuff them in a pie, freeze them and feel the Summer love even during Fall and Winter. Summer, gone too fast. It was good while it lasted though. We had few amazing sunny days and sadly, it is time to say goodbye to Summer and welcome Fall. Maybe not? I intend to keep Summer a little bit longer, or maybe to carry Summer until Fall and Winter by freezing my favorite fruit pie.
There is something comforting in knowing that you have something delicious that you can take out from the freezer when you need it. Desserts for surprise guest visit or cravings for fresh out of the oven pie. Making a pie from scratch is not that difficult, but when you are press of time and all you can afford to wait is the pre-heating of the oven, then ready to bake it re-heat frozen pies are your best friend, of course among all the other ready to bake frozen treats that you can make. I don’t normally freeze pie, but the end give an exception when Summer is coming to an end. I always have a difficulty letting go of fresh Summer fruits, so aside from freezing them for later use I also like to freeze mini fruit pies. You know, holding on to the memories of Summer while it’s pouring rain outside or when the beautiful snow flakes are slowly touching the ground. Peach pie or Blueberry Pie on winter? Why not! Since I prefer small batch baking, I like to freeze mini single serve fruit pie, but you can apply the freezing tips for full large pies. Let’s get started!
How long can you keep baked pie in room temperature?
Fruit pies keep at room temperature for two days; you can store them, loosely covered, in the refrigerator for up to two days longer. If you are in a warm climate, it is always safe to store fruit pies in the refrigerator.
How do you freeze fruit pie?
Freezing baked and un-baked pie is fairly straight forward. the key thing to remember is to make sure that is is securely wrap to avoid freezer burn.
Baked Fruit Pie
Bake the pie and let cool completely. Place the pie uncovered in the freezer until it is frozen (overnight). Once frozen, wrap the pie tightly with plastic wrap or aluminum foil then place in a plastic freezer bag and place back in the freezer. Frozen, baked fruit pies will keep up to 4 months.
Un-Baked Fruit Pie
Wrap the pie tightly with plastic wrap or aluminum foil then place in a plastic freezer bag and place back in the freezer. Unbaked fruit pies will keep in the freezer up to 3 months. When you’re ready to bake, unwrap and carefully cut slits in the still-frozen top crust, this is assuming that you cover the top of the pie completely rather than covering it with strips or cut-out. Do not thaw. Bake at 425°F for 15 minutes. Reduce heat to 375°F and bake 30 to 45 minutes longer or until crust is golden brown and juice begins to bubble through the slits.Baking time could vary depending on the size of the pie you are baking, adjust as needed.
How long can you freeze fruit pie?
Although you can freeze baked and un-baked pie, you have to remember that it still have a shelf life, you cannot keep it forever in the freezer. After 3-4 months, the pie will not be in a desirable state to eat when baked.
Baked Fruit Pie
Frozen, baked fruit pies will keep up to 4 months, sometimes can be extended to 6 months but I like to keep it to the minimum.
Un-Baked Fruit Pie
Un-baked fruit pies will keep in the freezer up to 3 months.
How do you bake frozen pie?
When ready to bake, do not thaw. Use straight from the freeze, brush off any frost from the top of the pie. Place the pie in a baking sheet (recommended to handle overflow) and put it in a pre-heated oven. Bake at 425°F for 15 minutes. Reduce heat to 375°F and bake 30 to 45 minutes longer or until crust is golden brown and juice begins to bubble through the slits. Baking time could vary depending on the size of the pie you are baking, adjust as needed.
How do you re-heat baked frozen pie?
Unwrap and thaw at room temperature for 1 hour or in the refrigerator overnight. Place the pie in a baking sheet (recommended to handle overflow) and put it in a pre-heated oven. Heat pie at 300°F on the lowest oven rack for 15 to 20 minutes or until warm. Baking time could vary depending on the size of the pie you are baking, adjust as needed.
- 5″ Pie:15-30 min. 7″Pie: 30-50 min. 10″ Pie 40-70 min.
Other Tips in Freezing Pie
- Always refrigerate pies containing eggs and cream or custard filling
- Custard and Cream Pie do not freeze successfully. It is best to serve them immediately or few days in the refrigerator.
How To Make This 4 Ingredients Pie Crust, Watch Now
- Homemade Pie Crust or store-bought Pie Crust
For the Fruit Filling
- 1/4 cup granulated White Sugar (plus more for sprinkling on top before baking)
- 1 cup fresh Fruits cut into small pieces (I used Strawberry, Blueberry and Peach – more than 1/4 cup for each type of fruit for 1 mini pie)
- 1 tsp Confectioners Sugar/Icing Sugar
- Egg wash – 1 Egg +1 tsp water
- Prepare Homemade Pie Crust. This can be made in advance, keep refrigerated for 3 days or freeze up to 2-3 months. Thaw at room temperature when ready to use.
- Divide pie crust dough into 6 equal portions or however small or big You prefer the pie.
- Press Pie Crust in the Pie Pan: Cover 3 of the mini pie pan with the pie crust dough. Set aside the remaining dough, these will be used to make a strip (or star cutout) to cover the top of the mini pies.
- Chill: Chill in the freezer at least 15 minutes to harden the dough (or overnight). This step is important to prevent the dough from shrinking during baking. You can make this ahead of time if you want to. That is what I normally do, it saves a lot of time and very handy to have it available.
- Make the Fruit Filling: In a clean bowl, add diced fruits/berries, sugar and cornstarch. Mix until fully combined.
- Alternatively, You can also use Homemade Pie Filling. All these fruit filling were made using fresh fruits.
- Cover the Top: In a clean surface, roll the remaining pie crust dough and cut into strips or stars. Lay the strip on top of the pie and pinch the side to stick the dough.
- If using star cut-out, press the stars on the side of the pan and brush top with egg wash to stick the other star cut out. Don’t worry, it will stick to the fruit filling once it bakes.
- Alternatively, You can also just cover the top of the pie with a rolled dough. If this is what You want to do, cover only 3 pie pan and use the remaining portion of dough to fully cover the top.
- Chill for another 30 minutes, or these can be kept frozen for baking in a later time.
- Egg wash: Before baking, brush with egg wash (1 Egg + 1 tsp water) or milk and sprinkle top with granulated white sugar, about 1/4 tsp each.
- Bake in a pre-heated oven at 375F for 35 – 40 minutes of until the top starts to brown.
- Cool: Let cool for at least 30 minutes (1 -2 hours recommended) before serving. The rest period will allow the juice from the fruits to thicken.
Makes 3 mini pies
Enjoy! If you make this, share and tag me in Instagram #SweetNSpicyLiving. I would like to see your creations too.
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