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Nov 5, 2011 11:48 AM

Do you refrigerate double crusted apple pie?

It isn't a sour cream apple pie...just a regular double crusted from a high end bake shop. Thank you!

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  1. No, I don't usually refrigerate pies unless the filling is likely to go bad somehow. I think that refrigerating them makes the crust go soggy. If I do not think that the pie is going to get eaten in the near term, I will freeze it instead, defrost and reheat in a warm oven.

    1. Typically, you don't need to if you're going to go through it quickly, like in a day or two. But we always do anyway, mainly so the dogs don't get to it. If you leave it out for several days, it might start to get a little fuzzy.

      1 Reply
      1. re: acgold7

        We stick things in the microwave to keep them away from pets and small children.

      2. We do not refrigerate anything with a crust if we can avoid it. Crusts are ruined that way.

        1 Reply
        1. re: mojoeater

          Thank you, It will only last another day or two so I'll leave it out.

        2. But am I correct that homemade pumpkin pie needs to be refrigerated?

          8 Replies
          1. re: DaisyM

            But am I correct that homemade pumpkin pie needs to be refrigerated?


            That is not correct.

            All that sugar will prevent spoilage (although not forever). And it is a fallacy to assume that eggs *need* refrigeration. Refrigerating eggs extends shelf life, but that is very different than saying eggs *need* refrigeration.

              1. re: ipsedixit

                Fresh eggs don't need to be refrigerated. Once the eggs have been opened, especially when they have been mixed with dairy and made into a custard, they most certainly do need to be refrigerated. Never keep a custard based pie out on the counter. Would you leave egg salad out on the counter for days?

                Keep your pumpkin pie refrigerated.

                1. re: acgold7

                  That's just silly.

                  Egg salad and custard are two different things. Egg salad is usually mayo based, which means there is uncooked eggs (or yolks) of some sort in there. Custard is cooked yolks.

                  In fact, I always keep my Chinese custard tarts on the counter (covered) with no ill effects.

                  The sugar in the custard (be it the pumpkin pie or the tart) is one thing that will retard spoilage.

                  And for that matter, eggs don't need refrigeration. It is only since the early 1970s that laws in this country required retailers to keep eggs under refrigeration. All over Western Europe and other very civilized parts of the world, eggs are unrefrigerated in grocery stores.

                  That doesn’t mean you can keep your pumpkin pie out forever. Eat it up within a few days.

                  1. re: ipsedixit

                    It's not the mayo in the egg salad that goes bad. That has acid in it and is in fact a preservative, despite what everyone thinks (and that's why it's shelf stable until it's opened, and oh, yeah, the egg in commercial mayo is cooked). It's the protein in the eggs, cooked or raw, that breeds bacteria and kills people at room temp. Egg salad is cooked eggs just like custard is.

                    Just for fun, go ahead and see what the FDA and USDA and your local Department of Health and Food Safety have to say about leaving custards out at room temp for extended periods and then get back to us. They shut restaurants and bakeries down for stuff like that. They apparently don't think it's silly at all.

                    Okay, no, wait, never mind. I've done it for you. From the USDA's Food Safety Hotline at


                    "Q. "I baked some pumpkin pies over the weekend to serve tomorrow on Thanksgiving. They've just been sitting on the counter. Should I have refrigerated them?"

                    A. Yes. Foods made with eggs and milk such as pumpkin pie, custard pie and cheesecake, must first be safely baked to a safe minimum internal temperature of 160 °F. Then, they must be refrigerated after baking. Eggs and milk have high protein and moisture content and when these baked products are left at room temperature, conditions are ripe for bacteria to multiply. It's not necessary to refrigerate most other cakes, cookies or breads unless they have a perishable filling or frosting."

                    There isn't nearly enough sugar in the average custard, unlike a high-acid jam or fruit preserve, to retard spoilage.

                    But that's fine. I'll keep my custard-based pies in the fridge and you keep yours out and this way we'll both be happy. Of course the careful reader will note that I agreed with you in my earlier post that fresh unbroken eggs in their shells do not need refrigeration, so it was completely unnecessary for you to repeat that point.

                    1. re: acgold7

                      acgold7, do you consider pumpkin pie to be custard based? I'm not sure, not being argumentative, just wondering. I'm trying to wrap my head around what would be custard based. I think maybe banana cream pie would be, but I'm not sure about pumpkin only because when I go to the grocery store this time of year, I can find stacks and stacks of unrefrigerated pumpkin pies for sale. If pumpkin pie was an issue, wouldn't all those pies have to be in a cooler case by law? Perhaps it is in the recipe? Confused!

                      1. re: freia

                        It's a fair question, to be sure. Most PP recipes I've seen call for both eggs and milk, so I'd say yes, and that's enough for me to be paranoid. The USDA (above) groups them together so I'm going to defer to them on this one.

            1. I tend to refrigerate apple pie (regardless of whether it is a double crusted or merely a single bottom layered crust) because I like *cold* apple pie. Apple pie does not need to be refrigerated (although doing so will extend shelf life).

              For me, few things are finer on an Autumn morning than a strong cup of coffee and a cold slice of apple pie.