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Nov 14, 2012 09:28 AM

Pie storage

I am making a pie for a co-worker for Thanksgiving. I have to make the pie Tuesday and bring it to work Wednesday, and obviously they won't be eating it until Thursday. It's a sour cream apple pie. I feel like this should absolutely be refrigerated, but I am wondering if the crust is going to get ruined.

Any suggestions for storing this would be great. She also wants a pecan pie. Is that one ok if left out on the counter? Here is the recipe for the sour cream apple pie.

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    1. Having never made that particular pie I can’t say but I can say that I have had luck reheating basic apple pies in a low oven. So after the turkey and sides have come out, turn the oven off and place the pie in it. This will allow the pie to warm and take some of the moisture out of the crust. It won't be that "fresh baked" texture but shouldn't be worse for wear. I mean, what else can you do other than not make the pie, KWIM?

      Pecan can be done the same way (I prefer mine warm anyway) or you can refridgerate until a few hours before serving if you prefer room temp.

      1 Reply
      1. re: foodieX2

        Thanks for the advice. I know many people don't refrigerate at all, but I feel like since it has a good bit of sour cream, it should be refrigerated.

        Thanks again!

      2. Is it possible it could be held frozen and then baked off by the recipient? I do this all the time with regular apple pies. The sour cream element is a question mark here though.
        I am admittedly a little nuts about the freshness of my baked goods, but I have never had any two day old pie that I thought was any good. That topping will get soggy and likely the crust as well.
        Pecan pie might be a little better, but still, they get weepy and weird after a day or two, IME. That one could be baked and then frozen and thawed or refreshed in the oven with decent success, I think.

        2 Replies
        1. re: splatgirl

          Thanks for your reply.

          They are definitely expecting baked pies. I am like you when it comes to stuff being fresh. I think with the sour cream apple, that one is meant to be eaten either cold or at room temperature, and it is a pie where the flavors improve over the next day or two. Maybe I can tell them to pop it in the oven to crisp up the crust and then let it come down to room temperature again.

          Thanks again!

          1. re: AnnieWilliams

            Use virgin coconut oil as the fat in a crust for pie that will be refrigerated and not eaten on the day of baking. Because coconut oil is very hard when chilled, the crust will stay firmer than if you used butter, lard, or shortening.

            Reheating a pie warms the crust but restoring crispness is too much to ask, especially as regards the bottom crust. Think of reheating cold french fries in the oven. Hot yes, crisp? no, just somewhat less soggy.

        2. I'd refrigerate the sour cream pie just because of the dairy in it, but leave out the pecan pie. (That has enough sugar in it to preserve it and the crust will stay nice that way.) You can reheat the other pie to crisp it up a bit.

          1 Reply
          1. re: Isolda

            Thank you both for your replies. I think I am going to bake the pecan pies on Tuesday night, and do the apple pies Wednesday morning and bring them to work in the afternoon. All the reviews said the pie was better the next day.

            Thanks again!