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Pie--36 hours later

Will a homemade apple pie still be good, 36 hours after it is made or will the crust be mushy? Would you wrap the entire pie in plastic wrap to keep the crust firm or would just leaving it unopened it a paper box be better? (the pie would be kept whole and is being transported in a car) Thank you!

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  1. 1) Use air conditioning. put holes in the paper box.
    2) Use an extra tablespoon or two of tapioca.
    You'll be fine.

    2 Replies
    1. re: Chowrin

      I'm actually buying the pie at the Culinary Instititue of America. They make the best pie I've ever had, but they are not open on weekends. So, we'd have to buy it on Friday afternoon and take it to our relative's house on Sunday am. The crust has always been very crisp, but we've always eaten it on the same day we've purchased it.

      1. re: DaisyM

        unless you see pearls of tapioca in it, it's likely to get mushy. cornstarch has stability issues.

    2. Wrapping the whole thing in plastic will actually be more likely to make the crust damp, as moisture is trapped in a relatively airtight environment. If it is a baked fruit pie, I would leave it in the box on the counter, or if you have one, in a Tupperware-type cake keeper that has a tightly fitted top that is not touching the top of the pie at all.

      1 Reply
      1. re: Caitlin McGrath

        Ditto on all counts.
        But, if your holding area is warm/humid in any way you might be wise to keep it refrig and bring the pie to room temp in the car ride.

      2. It's not ideal to keep it that long. You can warm it in the oven just before serving it to freshen it up a bit.

        1 Reply
        1. I would not wrap it in saran wrap, the fruits or filling in the center will cause moisture and the crust will become soggy. You can keep it in a box but no plastic wrap.

          1. Refrigerating will ruin the crust. Keep it in a cool, dry place in its box. No saran wrap, which will also ruin the crust. It is possible the bottom crust may still get a little soggy, but reheating in an oven should help thatand the top crust should be fine.

            3 Replies
            1. re: mojoeater

              Refrigerating a pie will not ruin the crust; especially if the temp outside is going to perish the fruit. I agree plastic wrap can slime the pie.

              If you loosely wrap the pie in foil, transport and just warm the pie slightly you'll refresh the entire crust/pie/etc. But unless you live in a cool temp leaving a fruit pie out for 36 hours can mold the fruit. And, if it's a cream pie refrig is the only option-crust & all.

              1. re: HillJ

                When I worked in a bakery, we were told explicitly not to put cakes, pies, pastries or even bread in the fridge. The only baked goods we did were cheesecakes, boston cream pie, lemon meringue, etc. Of course, we baked what we thought would sell that day and sold day old items at a discount. If someone didn't have a place in the house cool enough for a day or two (our basement is cool even in summer) I would suggest freezing rather than refrigerating.

                1. re: mojoeater

                  mojo, so interesting. We definately have different practices on fruit pies already baked.

            2. I would pop it in the freezer for 24 hours then take it out the night before to make sure it defrosts.