Yesterday, I baked a couple pies for today's church social. I decided that since I was baking pies, I'd go ahead and bake & freeze for Thanksgiving and Christmas.
I baked 3 pumpkin, a pecan, an apple and a blackberry crumble. After placing 4 pies in the freezer for Thanksgiving and Christmas, I began feeling foolish for actually believing that Farmer Boy would stay out of them. The moment I leave the house ...Teenage boys ... endless appetites.
What a beautiful array of delicious looking pies. May you and your family have a very Blessed Thanksgiving.
ReplyDeleteHello Annon.,
DeleteThanks for stopping by and I hope you and your clan enjoy a very blessed Thanksgiving celebration.
Mrs.B
Oh you made me smile! I made lemon meringue pies with my hubby Saturday for Sunday. Hubby is my crust maker. I'm not good at rolling them out. He has to make more crust for me Tuesday night for Wednesday's baking marathon!
ReplyDeleteJust the six of us, but I like to have lots of leftovers to cut down on my cooking later in the week.
Be blessed and enjoy your Thanksgiving week!
Laura
Hi Laura,
DeleteI too used to have trouble rolling out pie dough ... it always seemed tough to me. That is until I found an Amish Never Fail Pie Crust recipe. The measuring is exact, the dough is soft and pliable, it doesn't have to be chilled prior to filling, and BEST OF ALL the crusts are so tender and flaky they melt in your mouth. The recipe can be found in this November 13, 2010 post: http://herpeculiarlife.blogspot.com/2010/11/frugal-feasting-friday-belated-again.html
NOTE: One can use either 1c. shortening or 1c. lard in this pie crust recipe and the results are wonderful both ways.
Praying you and yours enjoy a most Blessed Thanksgiving,
Mrs.B
Your pies are beautiful! I'm afraid I'm like your boys, I'd have a hard time resisting your pies, even in the freezer 😄
ReplyDeletePie is just the nicest dessert.
Yup, just as I predicted, Rhonda ... Yesterday evening I found the last pumpkin pie thawed with half of it missing in the refrigerator after returning home from a church function. However, I'm not sure if it was Farmer Boy who was the culprit this time ...
DeleteBlessings,
Mrs.B
How does the pumpkin pie taste after freezing? Does it separate at all! Did you end up with any left? :-)
ReplyDeleteHi Georgene,
DeleteMy pumpkin pies always freeze very well and are just as good after being thawed as they are when freshly baked. My two step process is:
1. Cool the pie completely at room temperature before wrapping in foil and placing in the freezer.
2. Thaw the pie slowly in the refrigerator. This will prevent condensation from forming on the custard or between the crust and the pie plate.
Blessings,
Mrs.B
MMMMM...BLACKBERRY PIE! Yum!
ReplyDeleteHi Amy,
DeleteThanks for stopping by my blog. The blackberry is my favorite. When we lived in east Texas we could pick gallons of blackberries nearly any place that contained a wooded area. Now, that we live in Montana, I am dependent upon packages of frozen ones from the market.
I hope you and your family enjoyed a blessed Thanksgiving and have a very Merry Christmas,
Mrs.B
Hello! Your pies look yummy! I've always been leary to freeze any pies. Afraid they won't be as good. Got any good tips?
ReplyDeleteI don't know what happened to my blog. I went to write a post and it has disappeared. I'm looking into it. If not, I may have to start over. ugh!
Anyway....a very blessed 2017 to you and your family.
Hi Vickie,
DeleteI hope you get your blog back soon, I really enjoy reading all your updates.
Here are my successful steps to freezing pies:
1. cool pie completely
2. wrap tightly in aluminum foil
3. freeze for up to 90 days
4. thaw completely in refrigerator to prevent condensation
By using this method our pies are always as good as fresh baked.
Happy New Year to you and your lovely family!
Mrs.B