Rewarming apple pie

[mountaincachers]

I plan to make an apple pie today, but will be serving it tomorrow. (Unfortunately, my schedule tomorrow won't allow me to make it fresh then). I would like to serve it warm with ice cream, but would appreciate suggestions about rewarming it. It has a crumb topping, not a double crust. I have read that pies should be rewarmed in a 350 degree oven, but for how long? Also, should I cover it with foil so it doesn't get too dark? I have looked in Joy of Cooking as well as the Pie and Pastry Bible to no avail, so I am asking you, Chowhounds!

[mountaincachers]

Thanks for the advice. I was planning to leave the pie at room temp tonight. I will be using the oven, so I think the turning the oven off advice sounds like a winner. I wish I could have made the pie right before dinner, but sometimes life gets in the way.

[mountaincachers]

Also, if I am reheating my pie for about 10 minutes, I can let the homemade ice cream warm up a little for easier scooping. I guess there's an advantage to the reheat. :-)

[chowser]

I just took a pie class at L'Academie de Cuisine. The instructor's advice was to leave the pie at room temperature, if it's overnight, then warm at 350 for 10 minutes. Or, even better, she said, if you've already baked something in the oven, put the pie in and turn the oven off.

[scott123]

Be aware that overnight in the fridge will allow the acid in the apples to break down some of the flour starch, so you'll end up with a wetter pie. I've tried a few workarounds to this, and although some have kick up the dryness a notch, none have been the silver bullet that I'm looking for.

[sbp]

I coat the bottom crust with a very thin layer of melted white chocolate. Seals it completely, stays crisp for ages.

[sbp]

I'd go with 1/2 hour at 300, maybe even 250. You want to warm it through, not cook, so gentle reheating will obviate need to worry about crust browning.

[wekick]

I think this is a good way. No microwave ever!

[greygarious]

My best guess: if it's straight from the refrigerator, you might need 10-15 minutes uncovered at 350, depending on what the pan is made of, and diameter. If it's at room temperature I would put it in a cold oven and turn it to the lowest setting, then check at 10 minutes.