Looking for an easy desire to put on the table which doesn’t require much stovetop or cooktop time? Well, here you go. In fact, if you heat the water in the microwave, you needn’t touch the stove or oven. This recipe is handy year-round, but especially so in the warm weather of summer.
2 hours, 20 minutes
1 carton (8
ounces) fat-free whipped topping
1 purchased or prepared graham cracker crust
1/4 cup boiling water
2 cartons (6 ounces each) Key lime yogurt
(0.3 ounces) sugar-free lime gelatin
In a large bowl, combine the gelatin and boiling water to gelatin.
Stir gelatin about two minutes until gelatin is completely dissolved.
Some traditions are passed on to
you, and then there are traditions you create. A tradition I have created is
organizing a Thanksgiving dinner each year for my closest friends and
relatives. I have done this for the last 18 years, and I have enjoyed every
Thanksgiving dinner more than the one before. It is because I have become
something of an expert over the years. I understand the importance of planning
and organizing things in advance.
The holiday season is around the
corner, and most of you will be welcoming guests into your house. No holidays
are complete without a good pie. This blog is dedicated to all those house
chefs who are worried about how they will manage to make a pie while
entertaining all the guests. Read on to know how you can make your life easier
by freezing and baking pies in advance.
How to Freeze a
If you are planning to make a
homemade pie in advance and freeze it, follow these simple steps.
Pick a Fruit-Based Pie Recipe
If you are going to make and freeze
pie weeks or months in advance, I recommend you to pick a fruit-based pie
recipe. While fruit-based pie recipes freeze well and retain the texture and
flavor of the ingredients used, custard pies become soggy and lose their flavor
if frozen and stored for long. Apart from fresh fruit pies, chocolate and mince
pies also freeze well. Another thing that you must remember is: always use
quality ingredients if you plan to freeze the cake you are making as excellent
quality ingredients do not lose their flavor over time.
Assemble and Wrap The
Once you have decided on the recipe
and have all the ingredients, it’s time to assemble the pie and make it ready
for freezing. Take a pie pan (aluminum or disposable are recommend) and cover
it with the pie crust dough. Once done, add the filling and the thickener to
the bottom crust of the pie. Next, place another layer of the dough and top it
with another layer of the filling. Fold the edges of the pie into whatever
shape you want to give it. Once your pie is assembled, you must wrap it
properly. This is the area where many people make mistakes. Before freezing,
the pie must be wrapped in at least two layers of plastic wrap, and any air
present between the pie and wrapping must be diffused out. Add another layer of
aluminum foil wrap on top. Creating a double-layered wrapping is vital to
protect your pie from any moisture present. Freeze the pie. Your frozen pie
will stay good for up to three months.
Tips on How to
Freeze Homemade Pie and Mistakes to Avoid
If you are planning to host a large
gathering, it is a good idea to make a pie in advance and freeze it. Here are a
few tips to make your pie taste good and the mistakes to avoid while freezing
It is possible to freeze both baked as well as unbaked pies. While unbaked pies stay good for up to three months, baked pies can be used for up to four months. However, pies that are first baked and frozen often lose their authentic taste. Thus, it is always a better idea to freeze an unbaked pie.
Remove the pie from the freezer, take off all the wrappings, and place the pie directly into the preheated oven. For best taste, line the baking dish with some egg wash and sprinkle raw sugar on the top of the pie. The egg wash will give your pie a beautiful brownish golden color, and the sugar will add to its rich flavor.
Depending on the kind of pie you are making, add 20 to 25 minutes to the baking time given in the recipe. Since the pie is frozen, you will have to provide it with some extra time to bake.
Sometimes people freeze their pie with the icing on top. If you are planning to add any icing or decorations, do not add them while freezing. The best time to add these is right before you bake your pie.
Freezing pie and storing it is any
day a good idea. Many chefs do it. If you are going to freeze your pie, be
careful about the ingredients you are using. Also, make sure you have wrapped
your pie well, and it is guarded well against any moisture in the surrounding
One of the frequently
asked questions is, “Can homemade pies be frozen? Well, the appropriate answer
is Yes! Pies made at home can freeze wonderfully. There are several reasons to
freeze your pies; for instance, you could be preparing pies in advance for a
family dinner, an upcoming holiday, or looking to store some to eat later on.
Regardless of the reason, the guide below is a recipe for enthralling freezing
we use the same baking
method and ingredients most people use at home to roast our pies. Therefore,
the steps below can apply for all our pies, and those baked similarly.
Make and bake your pie
in using disposal/recyclable pies pans.
After baking the until
the pie is completely done, remove the pie from the oven and cool on a rack. Please
ensure that the pie cools completely before proceeding.
Using an airtight
freezer bag or plastic wrap, wrap and seal the cooled pie.
Place the wrapped pie in
a freezer. To freeze thoroughly may take 24 hours or a little longer to freeze
the pie fully.
Pies take approximately
8 hours to cool fully. Checking on cool time guidelines is essential for the
When it comes to the
storage half-life, you will get different estimates on how long the frozen pies
can last. However, from our vast experience, we recommend the following time
limits. Note that we have estimated the shortest period. Therefore, you can
leave it for quite a little longer without worrying about its safety for
Frozen fruit pies are
best served within six months.
Custard based pies
should be served within three months once frozen.
If you check various
sources, two main methods can be used to defrost and serve frozen homemade
pies. Both methods work exceptionally well, but we like one of the methods
since it is relatively convenient.
Pre-warm the oven to more
Remove the pie from the
freezer and unwrap the pie.
Remove any accumulated
frost common on the top side of the pie.
Place the frozen pie in
a baking sheet and place it in the preheated oven.
The baking times vary,
so verifying doneness is essential. An easy way to check whether or not a pie
is ready is to insert a knife to the center, remove and feel the temperature of
the knife tip using your finger. If the knife is warm, your pie is ready for
consumption. That said, the various baking times include;
5” pie takes between 15
to 30 minutes
7” pie takes between 30
to 50 minutes
10” pie takes between 40
to 70 minutes.
Let the pie cool then
This method takes much
more time compared to the first method.
As usual, take out the
frozen pie from the freezer and leave it for at least 5 to 6 hours
Unlike the first method,
don’t remove the plastic wraps or airtight freezer bag. Defrost the pie with
the wraps on it for approximately 4 to 5 hours or to room temperature. Doing
this allows condensation to occur outside the plastic wrap instead of forming
on the pie’s crust.
Once condensed, unwrap
the pie and put it on a baking sheet.
Place the pie to heat in
the oven for 30 minutes at 300. Note that the timing applies to all pies
regardless of the size.
Remove the pie from the
oven, place on a rack, and let the pie cool and serve.
Freezing Do’s and Don’ts
Freezing pies can be as
simple as the guide outlines above. However, there are some things to note when
freezing your pie. Below are common dos and don’ts when freezing a pie.
Do label the pies with
descriptions and dates of placing them in the freezer.
Do store the pies
together and with other similar foods in the freezer.
Do freeze pies in
individual portions, which makes it easy to thaw only what you need and
shortens thawing time.
Do leave some air
between the wrapped pies, which allows air to circulate freely.
Don’t freeze the pies
while hot. Make sure that they cool before putting them in a freezer.
Don’t use extra-large
Do squeeze all the extra
air from freezer bags used to wrap the pie before sealing.
There you have it. We
hope this guide will help you achieve better-frozen homemade pies. Observe the
dos and don’ts for better results.
These are lovely little pies meat pies. This style of pie is thought to have originated in Scottland but can be found in one form or another throughout the united kingdom. In fact, I have been thinking about this style of pie since a visit to Montreal, Canada, last year where I saw them in local restaurants and bakery shops.
Scotch Pie For Two Ingredients
lb. mutton, minced 225
gr mutton, minced
tbsp gravy 60
tsp smoked paprika powder 1
tsp paprika powder
tsp nutmeg ½
of salt Pinch
of ground black pepper Pinch
of ground black pepper
1 ½ cups of plain flour 180 gr of plain flour
½ cup of lard 118 ml of lard
½ cup of water 118 ml of water
of salt Pinch
egg, beaten (for glaze)
Scotch Pie For Two Directions
2 pieces of 4’ ramekin dish. Grease with oil.
the oven to 400F
all the ingredients in a mixing bowl, stir until well-combined. Chill in the
Add flour and salt in a different medium mixing bowl, stir to combine, set aside. Heat water and lard in a medium saucepan until boiling, remove from heat then pour into the flour. Mix together with a wooden spoon, let it cool down a little. Once cool enough, put onto the floured surface and knead until smooth for about 5 minutes (like pizza dough)
Divide the dough into 4 equally sized balls. Roll out 2 balls of dough to a size that could cover bottom and sides of the ramekin. Put the dough in the ramekin, push gently with your finger to make sure all sides of ramekin are covered, making the ramekin as the mold for the pie. Do the same to the other ramekin.
Take the meat out of the fridge and divide by 2 equal sizes. Place 1 ball of meat to a ramekin, spread the meat evenly with a spoon, so it has a flat surface.
Roll out the remaining balls of dough to a size that could cover the top of the pie, making it like the lids on top of the filling. Press gently to make sure the edges are stick together. Make a little X or hole in the middle of the lid. Do the same with the other ramekin
Brush beaten egg to the top of the pies. Put both ramekins on a baking tray and bake for 35-40 minutes or until golden brown. Let it rest for 10 minutes. Gently remove the pies by scraping the sides with a small knife first, it should come out very easily. Serve while it’s warm.
This pot pie is a nice, high protein, comfort food recipe perfect for cooking in cooler weather. This recipe has beans and two kinds of meat to make the pot pie filling and nutritious.
Pork Pot Pie For Two Ingredients
¼ lb. pork ribs, cut
into small cubes 113 gr pork
¼ lb. salami, cut into
small cubes 113 gr salami
1/2 cup dried kidney
beans 100 gr
dried kidney beans
1 stalk of celery,
stalk of celery
2 cloves of garlic, finely
minced 2 cloves of
1 carrot, roughly chopped 1 carrot
1 tbsp ketchup 1
¼ cup red wine 60 ml of red wine
½ tsp ground cumin ½ tsp
1 tsp paprika powder 1 tsp paprika
2 cups of water 473 ml of water
1 tsp beef powder 1 tsp
1 sprig of fresh
sprig of fresh rosemary
1 russet potato, cut
into small cubes 1 russet
1 tsp dried parsley 1 tsp
1 sheet puff pastry,
thawed 1 sheet puff
1 egg yolk, beaten 1 egg
Pinch of salt Pinch
Pinch of pepper Pinch
Pork Pot Pie For Two Directions
Add kidney beans in a large bowl, wash and soak in 2 cups of water overnight in the refrigerator. In the morning, drain and set aside.
Season pork ribs with salt and pepper, then brown them in oil over medium-high heat in a medium pot. Remove from heat and set aside
Add the salami to the pot, sauté for 2 minutes then add celery, garlic, and carrot. Continue sautéing until the vegetables have softened.
Add ketchup, red wine, and continue to cook for 2-3 minutes until the mixture starts to boil. Add cumin, paprika powder, beef powder, and water. Return to boil then add browned ribs, salami, potato, rosemary, and dried parsley.
Cover the pot and simmer for about 2 hours or until the short ribs are tender. Remove from heat.
Preheat the oven to 375F
Transfer the stew to 2 individual casseroles or ramekins, evenly divided to 2 portions. Drape a sheet of puff pastry over the sides of the casserole. Trim away any excess dough.
Brush the top of the puff pastry with egg. Bake in the oven for 12-15 minutes or until the pastry is golden brown.