![]() Frozen pies (baked or unbaked) will keep for up to three months in the freezer. To reheat the pie, preheat oven to 350 F and bake the pie (with one layer of aluminum foil on top to prevent burning) for about 20 minutes or until heated through. The day before serving the pie, take it out of the freezer and allow it to defrost in the refrigerator overnight. The other two ingredients for crumble topping are sugar and flour. Label with the date and reheating instructions. Simply grate the butter on the large side of a box grater and you’ll be able to make your crumble in just minutes. To freeze a baked pie, let the pie cool completely, then double wrap the entire pie and pie plate with aluminum foil. If the top starts to brown, place the aluminum foil back on top. Keep an eye on the pie during the last 20 minutes. Keep the top of the pie covered with a sheet of aluminum foil and bake at 400 F for 30 minutes, then remove the foil and bake at 375 F for 30 to 40 minutes longer. When ready to bake, remove the pie from the freezer and preheat the oven to 400 F. Double wrap the pie plate with aluminum foil and label with the date and baking instructions. 1cups gluten-free rolled oats cup quinoa flour (grind quinoa in a spice mill to make the flour) cup unrefined turbinado sugar teaspoon freshly grated. ![]() To freeze the pie before baking, assemble the pie completely in the pie plate. Pro tip: Use this all-in-one apple peeler/corer/slicer to get perfectly sliced apples quickly!Īpple crumble pie freezes well before or after you bake it. Allow pie to cool for at least 3 hours so the filling sets. Cover pie with aluminum foil if the top starts to brown.
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