Freezing pies and crumbles etc......

voodoozoe

I have searched the thread and the index and cannot find what I am after...I have loads of apples picked from a tree to make pies and stuff and want to know the best place to get containers to freeze them in.:o

I presume foil will be best as it can be put straight in the oven once defrosted...SO where is the best and cheapest place to buy??????:D

Or is there anything better than foil????

Thanks everyone!!!!!!

Anne_Marie_2

I would use tins and casserole dishes for freezing whole pies and crumbles. Cheaper in the long run to buy another few pie tins and pyrex casserole (or some other kind of ovenproof dish) than the foil dishes.
Pies are one thing, so would recommend freezing in a tin to be baked in the oven - cos it might go all over the place.

Crumbles - don't even bother. Put cooked apples into freezer bags in portions. Take out and allow to defrost.
Crumble mix - make a load and bung in a bag, or bags and freeze it. You can just take out what you need, doesn't even need defrosting.

Saw on another thread to use plastic container, put plastic bag inside, then put stuff for freezing inside. Stick in freezer, then you can remove bag from container, put bag with whatever back into freezer, and then you can re-use container. I have done this for years, and didn't know that people did things differently! What a pillock I am! :rolleyes:

voodoozoe

I have done that plastic bag inside container thing with stock so thats a good idea for the cooked apple.:D

I guess in a way the apple is pre cooked in virtually everything you can make so I may as well "stew" it all and portion it out.

So would it be best to use a rigid proper tin for something like a quiche?????

Anne_Marie_2

voodoozoe wrote:

I have done that plastic bag inside container thing with stock so thats a good idea for the cooked apple.:D

I guess in a way the apple is pre cooked in virtually everything you can make so I may as well "stew" it all and portion it out.

So would it be best to use a rigid proper tin for something like a quiche?????

Aah well, yes, maybe and hmmm?

To freeze a quiche, I would sort of half bake, and just freeze in original oven container, totally covered in plastic bags or foil when cooled down. Same with apple/other fruit pies.

Would love to tell you something different, but I haven't found a way yet - perhaps we might get some tips.

Pizza bases - home made, either by hand or breadmaker. Roll or do the posh Italian way - I can't do the way real pizza makers do, but do attempt my wee bit on back of hands stretching the dough. Bung on tray/pizza stone or plate and freeze. Then place in placcy bag, back into freezer again. Or just make a pile of dough, bung into bag and stick in freezer - more work to be done when it defrosts though! :rolleyes:

ChocClare

I made a load of quiches recently for freezing and lined all the pie dishes with foil before baking them and bunging in freezer. When they had frozen enough not to break in half, I took the pie dishes off, wrapped the foil round and bunged in plastic bags for good measure.
When the time came to reheat them, however, I found I didn't need to put them back in the tins - I heated them through from frozen on a baking tray and the foil surrounding them was enough to hold them in shape.

voodoozoe

Now that is a good idea with the foil!!! I have already bought my baking beans and am raring to go with all my excess chard and perpetual spinach and free apples :T

I have made Thai Spinach And Apple Soup to freeze, 2 x Upside Down Toffee Apple Puddings( eaten already!!! ) and a few containers of stewed apples but am desperate to get me beans out!!!!!:eek: