|
 QUESTION:
I
need to know if I can bake
pumpkin pies now for the Holiday season and freeze them? Jyl,
Ask
SarahANSWER:
In theory, baked pumpkin pies can be frozen for 1 - 2 months and then thawed
in the refrigerator. But, I have found that the quality of a freshly baked
homemade pumpkin pie is usually higher than a frozen one.
Whenever I have frozen a baked pumpkin pie, I have never liked the
results -- custard pies, which include pumpkin pies, can get watery after
thawing, ruining the filling and the crust. With pumpkin pies, the texture
of the filling suffers -- it loses its custard-like and delicate texture and
becomes more dense and sort-of heavy and unappealing.
If you choose to freeze your pumpkin pies, do a trial run BEFORE you need
it for a special event. Always thaw in refrigerator.
I find it's better to freeze the crust separately and add the filling
just before baking. (No need to thaw the crust). By the way,
pie crusts may be frozen
for up to two months if well-wrapped. (For
more, see
Baked Goods & Candy Storage).
You can bake a pumpkin pie a day or so before the event and then
refrigerate until the big day. |
 Because
all custard pies are HIGHLY PERISHABLE, including Pumpkin Pies, store
well covered in the refrigerator. They also don't have a long shelf life.
When in refrigerated
storage, they "weep" or water will collect in the bottom of the pie.
If you don't want to mar its top, place a
custard pie under an inverted bowl in the refrigerator.
(For
more, see
Baked Goods & Candy Storage). |
A custard pie is when an uncooked
custard filling is poured into an unbaked or
partially baked pie crust and is
baked. Some delicious custard pie recipes are the
Foolproof, Silky and Rich Custard Pie,
optionally with lemon and orange,
Grandma's Custard Pie
or a
Lemon & Coconut Custard Pie.
A Pumpkin Pie is also
considered to be a custard pie.
FREE, STEP-BY-STEP
PUMPKIN PIE CLASS
| Often confused with a custard pie, a
cream pie starts with a
fully baked
crust and a cooked filling is poured into it. The pie is then
chilled until the filling sets. |
A common problem with baked
custard pies is that their bottoms get soggy caused by their fillings
"weeping". Sogginess is usually caused by the pie being
overbaked and/or when stored, especially in the refrigerator. To prevent this, I
recommend that custard pie fillings be made
with the addition of 1 to 3 tablespoons starch, such as flour or cornstarch
making it less sensitive to overbaking.
Besides thickening, starch helps to prevent eggs from curdling
and the pie from cracking—certainly a helpful contribution to make to a
custard. Starch also causes the heat to be
transmitted more evenly throughout the custard; this helps to take care of the
overbaked outer ring and an underbaked center when making a custard pie.
The addition of starch, such as in the
Foolproof, Silky and Rich Custard Pie
makes it less sensitive to "weeping" problems or water collecting in the bottom
of the pan.
|
 Custard
Pies, such as Pumpkin Pies, have the tendency to crack if they are overbaked. However,
if they do, simply cover with mounds of
whipped cream!!
I always say that whipped cream hides most baking sins!
You can also add a 1 - 3
tablespoons of cornstarch to any custard pie recipe. Blend it in with the
sugar before adding. The
Foolproof, Silky and Rich Custard Pie Recipe
uses 3 tablespoons, but I prefer
to use 1. |
In addition, to prevent the pie crust from
getting soggy from its fillings, I start my custard pies with a partially
prebaked crust that is
moisture proofed
right from the oven before filling. This makes it less prone to
absorb liquid from the filling and turning soggy. The
Custard Pie, Foolproof, Silky and Rich,
with lemon and orange variations, uses a prebaked crust.
There are two ways to quickly test a
baked custard pie for doneness. The
first is to insert a dinner knife into the pie about an inch from the center. If
the blade comes out clean, the pie's done. The second, "jiggle" method, is done
by holding the edge of the pan with a potholder and gently shaking the pie. If
you can't get a grip on the pan, shake the oven rack instead. If the center
(about the size of a quarter) wobbles just a bit you can remove the pie from the
oven, otherwise continue baking until the pie passes the test. You'll discover
the residual heat will continue to cook the filling as the pie stands.
CUSTARD PIE TIPS:
1. To prevent a custard filling from spilling as
you put the pie in the oven, preheat it with a cookie sheet
placed on the middle shelf; when heated, it will help to bake the underside
thoroughly. Then, pull out the oven rack a few inches, place the unfilled pie
shell on it and then pour in the filling. Carefully slide the rack back into its
original position. Be sure to place a large piece of foil or a cookie sheet
covered in foil on the oven rack underneath the pie. This way any drippings from
the pie will fall onto the pan not the floor of the oven.
|
QUICHE:
[KEESH] is a custard pie. This dish originated in northeastern France
in the region of Alsace-Lorraine. It consists of a pastry shell filled with
a savory custard made of eggs, cream, seasonings and various other
ingredients such as onions, mushrooms, ham, shellfish or herbs. Both the
crust and filling are baked together. The most notable of these savory pies
is the Quiche Lorraine, which has crisp bacon bits (and sometimes gruyère
cheese) added to the custard filling. Quiches can be served as a lunch or
dinner entrée, or as a first course or hors d'oeuvre. |
2. When baking a custard pie, or for that matter any variety
of pie, remember that if you're making a couple at a time, be sure to position
the pans so there's at least 2-inches between each other and the sides of the
oven. If baking on two shelves, position the pans so that one doesn't sit
directly beneath one another.
3. Custard pies will cut more cleanly if you wipe the blade of
a hot knife (dipped into a container of hot tap water) often with a damp towel.
If you're topping a pie with meringue remember to spread the meringue all the
way to the edge of the crust to prevent it from shrinking or producing a watery
edge.
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