Confession: I started prepping for Thanksgiving weeks ago. Thanks to many apple-picking excursions this fall and stocking up on canned pumpkin from the shortage last year, I had all the fix-ins for some fabulous pies.
As it turns out, I’m not the only one who’s pie crazy. Ed Levine from Serious Eats takes it to the next level with an all-pie Thanksgiving. Not only do they round up the best dessert pies from around the country, but they turn every traditional Thanksgiving food into a pie too – like stuffing pie, green bean casserole pie…even mashed potato pie.
After watching the video, however, they were missing the be-all-end-all of pies – pumpkin pie. To me, Thanksgiving just isn’t Thanksgiving without one.
For years, Sara Lee made our pies. Now I do. I follow Libby’s Famous Pumpkin Pie recipe. It’s foolproof and has just the right amount of pumpkin flavor. I once tried a new recipe from my favorite baking company and was disappointed…the only way I can describe it is that it tasted like a “manly pumpkin pie.” Very dark, heavy.
So this year, I made Libby’s pie and placed the filling in an unbaked pie crust. I set the entire thing in the freezer to set up and then wrapped it with plastic wrap and aluminum foil. To bake this, I’ll be following the directions of a frozen, Sara Lee pumpkin pie – 375 degrees for 65 to 75 minutes.
We also made a Dutch Apple Pie with the same premise. The only difference was, I bought Pillsbury unbaked pie shells instead of the roll-out kind. According to some ladies online, it fits perfectly inside a gallon-size Ziplock freezer bag. We even had enough apple filling to make a mini pie inside my Rachel Ray cookware.
I’ll make sure to post how the frozen pies turn out (Some people were baking the pies and then freezing them. My theory is, why bake them twice?)
Question: Have you ever frozen a pie before? What’s your favorite type of Thanksgiving Day pie?