Post # 1
Hi Hive! I’m falling in love with the mini pie in a jar favor. The only problem is, after all the research I’ve done online, I can’t seem to find information on someone that has successfully pulled this off on their own wedding.
If you’re not sure what I’m talking about, these are the type of favors I’m thinking about doing for my June 2013 wedding. I think we’ll be having about 175 guests.
From my research, I know you can freeze the pies, unbaked, and bake them closer to the wedding. Does anyone know how long they keep frozen? After you bake them, how long do they stay fresh? It’s a summer wedding, so I’m thinking I would do a blueberry or apple pie.
Do you think you could bake them, and then freeze them? Then just thaw them out close to the wedding?
I know I can do a test run and try all these things out….but I’m trying to find someone that has successfully pulled this off so I can get some tips. Thanks!
Post # 3
I don’t know anything about making them, but I think it is a great idea. Maybe you could try a test run for Xmas.
Post # 4
If you plan to freeze them, pre-bake the pie crust without filling for about 10-15 minutes. Add the filling and freeze. Then the couple days prior to the wedding bake them the remainder of time. Something like this your guests will likely want to enjoy at the wedding.
Pie filling holds up very well in the freeze, same for pie crusts, you can store for months. If you plan to make the pie filling from scratch you need to adjust the thickener to account for freezing, also some thickeners hold up better the others in a freezer. Corn starch is pretty good for freezing, just add less then you normally would since freezing will thicken the filling a bit more.
An even better option would be to to the pie crusts months in advance, pre-bake them and freeze. Then when you get ready to cook them add the filling, which can be either made in advance and frozen separately or if using canned just opened and added on right before baking.