Do I need to refrigerate pies?

Julia Altshuler said:

It is Wednesday night at 10:30. One pumpkin pie and one apple pie have
come out of the oven and cooled off. We know we need to refrigerate the
pumpkin one, but what about the apple? Does the crust get soggy in the
fridge? Is there an advantage to leaving it out? After the thread
about going overboard in the sanitation department, I'm reluctant to ask
the question, but I honestly don't know. What's the common sense answer?

--Lia

I think leaving it out would be fine, but refrigerating it wouldnt hurt
it either.

--

saerah

"Peace is not an absence of war, it is a virtue, a state of mind, a
disposition for benevolence, confidence, justice."
-Baruch Spinoza

"There is a theory which states that if ever anybody discovers exactly
what the Universe is for and why it is here, it will instantly disappear
and be replaced by something even more bizarre and inexplicable. There
is another theory which states that this has already happened."
-Douglas Adams

Julia Altshuler said:

It is Wednesday night at 10:30. One pumpkin pie and one apple pie
have
come out of the oven and cooled off. We know we need to refrigerate
the
pumpkin one, but what about the apple? Does the crust get soggy in
the
fridge? Is there an advantage to leaving it out? After the thread
about going overboard in the sanitation department, I'm reluctant to
ask
the question, but I honestly don't know. What's the common sense
answer?

--Lia

People made apple pies long before there was 'frigid air' or
refrigerators.

A cool, clean, vermin free space should be sufficient to preserve your
pie for tomorrow's feast. Give it a wrap in plastic 'wrap' if you are
unsure and stick in the 'fridge. But even a loosely wrapped in a
plastic grocery bag, tightly sealed, should preserve it without
contamination for consumption tomorrow.

If you have a pie box or cake tin it can fit in so much the better. It
will exude certain fumes and if it is in a enclosed space they will be
reabsorbed back into the pie, if left in an less than air tight
container you will loose some small, subtle aspect that you probly wont
even notice.

Whether it gets 'soggy' in the 'fridge or not depends on your crust.
Many people use a pre baked crust for the apple pie and then you can
make a top crust that wont touch the apples. Some people use a 'criss
cross' of dough, while others apply the dough to the top of the cooked
apples. Personally, i like a 'soggy' crust, a moist crust, a crust
infused with the flavours of the pie.

If you are interested i have a apple upside down cake that is very good.

---
JL

Julia Altshuler said:

It is Wednesday night at 10:30. One pumpkin pie and one apple pie have
come out of the oven and cooled off. We know we need to refrigerate the
pumpkin one, but what about the apple? Does the crust get soggy in the
fridge? Is there an advantage to leaving it out? After the thread
about going overboard in the sanitation department, I'm reluctant to ask
the question, but I honestly don't know. What's the common sense answer?

I don't think leaving either out will harm them, but I prefer to bake
mine early TG day so they're in prime shape. I dislike how the crust
gets soggy when leftover, or in the fridge.
Consider that the pies your grocer sells aren't chilled, right>
Goomba

Joseph Littleshoes said:

Whether it gets 'soggy' in the 'fridge or not depends on your crust.
Many people use a pre baked crust for the apple pie and then you can
make a top crust that wont touch the apples. Some people use a 'criss
cross' of dough, while others apply the dough to the top of the cooked
apples. Personally, i like a 'soggy' crust, a moist crust, a crust
infused with the flavours of the pie.

I'm making my apple pie for the first time with a crumb topping. Would
that be better made the same day as the dinner, to avoid having a
soggy top? Also, it has sour cream in it. Would that require
refrigeration?

Thanks,
Carol
--
Wash away the gray to respond.

Damsel in dis Dress said:

Joseph Littleshoes said:

Whether it gets 'soggy' in the 'fridge or not depends on your crust.
Many people use a pre baked crust for the apple pie and then you can
make a top crust that wont touch the apples. Some people use a

'criss

Quoted message said:

cross' of dough, while others apply the dough to the top of the

cooked

Quoted message said:

apples. Personally, i like a 'soggy' crust, a moist crust, a crust
infused with the flavours of the pie.

I'm making my apple pie for the first time with a crumb topping. Would

that be better made the same day as the dinner, to avoid having a
soggy top? Also, it has sour cream in it. Would that require
refrigeration?

A 'crumb' topping defeats the purpose of this thread, of course it is
going to be at least moist if not 'soggy'. And with 'sour cream' you
don't wnat to take any chances.

In any hot, humid southern hemisphere envinroment where it is now summer
i would refrigerate. In the northern hemisphere it is less necessary.
---
JL

Joseph Littleshoes said:

A 'crumb' topping defeats the purpose of this thread, of course it is
going to be at least moist if not 'soggy'. And with 'sour cream' you
don't wnat to take any chances.

Sorry
--
Wash away the gray to respond.

On Wed 23 Nov 2005 08:38:05p, Thus Spake Zarathustra, or was it Julia
Altshuler?

Quoted message said:

It is Wednesday night at 10:30. One pumpkin pie and one apple pie have
come out of the oven and cooled off. We know we need to refrigerate the
pumpkin one, but what about the apple? Does the crust get soggy in the
fridge? Is there an advantage to leaving it out? After the thread
about going overboard in the sanitation department, I'm reluctant to ask
the question, but I honestly don't know. What's the common sense answer?

I don't refrigerate either pumpkin or fruit pies if they're baked just the
day before. I put them in the diningroom or another room that's a bit cooler
than the kitchen. They won't spoil and the crust will have a niceer texture.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

On Wed 23 Nov 2005 09:27:44p, Thus Spake Zarathustra, or was it Damsel in
dis Dress?

Quoted message said:

Joseph Littleshoes said:

Whether it gets 'soggy' in the 'fridge or not depends on your crust.
Many people use a pre baked crust for the apple pie and then you can
make a top crust that wont touch the apples. Some people use a 'criss
cross' of dough, while others apply the dough to the top of the cooked
apples. Personally, i like a 'soggy' crust, a moist crust, a crust
infused with the flavours of the pie.

I'm making my apple pie for the first time with a crumb topping. Would
that be better made the same day as the dinner, to avoid having a
soggy top? Also, it has sour cream in it. Would that require
refrigeration?

Thanks,
Carol

No, not necessary, Carol. Don't listen to what anyone else tells you.
Your sour cream apple filling will not spoil overnight, nor will the crumb
top become soggy. Refrigeration will ruin the texture of a crumb top pie.
I make them frequently and never refrigerate.

Soggy crust? Urp! A proper pie crust should be flaky and tender, but
never soggy.

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

Wayne Boatwright said:

On Wed 23 Nov 2005 09:27:44p, Thus Spake Zarathustra, or was it Damsel in
dis Dress?

Quoted message said:

I'm making my apple pie for the first time with a crumb topping. Would
that be better made the same day as the dinner, to avoid having a
soggy top? Also, it has sour cream in it. Would that require
refrigeration?

No, not necessary, Carol. Don't listen to what anyone else tells you.
Your sour cream apple filling will not spoil overnight, nor will the crumb
top become soggy. Refrigeration will ruin the texture of a crumb top pie.
I make them frequently and never refrigerate.

Thank you, Wayne.

Quoted message said:

Soggy crust? Urp! A proper pie crust should be flaky and tender, but
never soggy.

We're talking folded and refrigerated crusts here. They usually turn
out well for me.

Carol
--
Wash away the gray to respond.

Damsel in dis Dress said:

Joseph Littleshoes said:

Whether it gets 'soggy' in the 'fridge or not depends on your crust.
Many people use a pre baked crust for the apple pie and then you can
make a top crust that wont touch the apples. Some people use a 'criss
cross' of dough, while others apply the dough to the top of the cooked
apples. Personally, i like a 'soggy' crust, a moist crust, a crust
infused with the flavours of the pie.

I'm making my apple pie for the first time with a crumb topping. Would
that be better made the same day as the dinner, to avoid having a
soggy top? Also, it has sour cream in it. Would that require
refrigeration?

Crumb toppings resist sogginess decently well if you've put enough
butter in them. The pie is sterilized, so any critters in the sour cream
have been well-killed. It'll be fine.

I made aan apple pour pie tonight. As I have a zillion times before.
Cameo apples, double crust, bit of corn starch, sugar, cinnamon, nutmeg,
cloves. And after pulling it out of the oven, pour a few tablespoons
heavy cream into the vents in the top crust. Leave it out to cool on the
counter. Eat it all tomorrow.

Pastorio

On Thu, 24 Nov 2005 00:05:17 -0500, "Bob (this one)" <[email hidden]>

Quoted message said:

Damsel in dis Dress said:

I'm making my apple pie for the first time with a crumb topping. Would
that be better made the same day as the dinner, to avoid having a
soggy top? Also, it has sour cream in it. Would that require
refrigeration?

Crumb toppings resist sogginess decently well if you've put enough
butter in them. The pie is sterilized, so any critters in the sour cream
have been well-killed. It'll be fine.

Thanks! I'd really like to take care of that the day before (we're
celebrating on Sunday).

Quoted message said:

I made aan apple pour pie tonight. As I have a zillion times before.
Cameo apples, double crust, bit of corn starch, sugar, cinnamon, nutmeg,
cloves. And after pulling it out of the oven, pour a few tablespoons
heavy cream into the vents in the top crust. Leave it out to cool on the
counter. Eat it all tomorrow.

Ohhhhhhhhhhhhhhhhhh! You can't go wrong with heavy cream!

Are Haralson apples respectable for an apple pie? We're on a very
strict budget, and those were the least expensive.

Thanks so much, Bob!
Carol
--
Wash away the gray to respond.

Julia Altshuler said:

It is Wednesday night at 10:30. One pumpkin pie and one apple pie have
come out of the oven and cooled off. We know we need to refrigerate the
pumpkin one, but what about the apple? Does the crust get soggy in the
fridge? Is there an advantage to leaving it out? After the thread
about going overboard in the sanitation department, I'm reluctant to ask
the question, but I honestly don't know. What's the common sense answer?

--Lia

Refrigerate custard pies and cream pies. The rest you can leave out
(assuming you don't have a dog that steals pies)

I wouldn't even refrigerate the pumpkin pie.

Best regards,
Bob

Damsel in dis Dress said:

Are Haralson apples respectable for an apple pie?

Yes.

Best regards,
Bob

On Thu, 24 Nov 2005 00:27:13 -0600, zxcvbob <[email hidden]>

Quoted message said:

Damsel in dis Dress said:

Are Haralson apples respectable for an apple pie?

Yes.

Best regards,
Bob

Thanks, Pookie!
Carol
--
Wash away the gray to respond.

Joseph Littleshoes said:

Julia Altshuler said:

It is Wednesday night at 10:30. One pumpkin pie and one apple pie
have
come out of the oven and cooled off. We know we need to refrigerate
the
pumpkin one, but what about the apple? Does the crust get soggy in
the
fridge? Is there an advantage to leaving it out? After the thread
about going overboard in the sanitation department, I'm reluctant to
ask
the question, but I honestly don't know. What's the common sense
answer?

--Lia

People made apple pies long before there was 'frigid air' or
refrigerators.

A cool, clean, vermin free space should be sufficient to preserve your
pie for tomorrow's feast. Give it a wrap in plastic 'wrap' if you are
unsure and stick in the 'fridge. But even a loosely wrapped in a
plastic grocery bag, tightly sealed, should preserve it without
contamination for consumption tomorrow.

If you have a pie box or cake tin it can fit in so much the better.
It will exude certain fumes and if it is in a enclosed space they
will be reabsorbed back into the pie, if left in an less than air
tight container you will loose some small, subtle aspect that you
probly wont even notice.

Whether it gets 'soggy' in the 'fridge or not depends on your crust.
Many people use a pre baked crust for the apple pie and then you can
make a top crust that wont touch the apples. Some people use a 'criss
cross' of dough, while others apply the dough to the top of the cooked
apples. Personally, i like a 'soggy' crust, a moist crust, a crust
infused with the flavours of the pie.

If you are interested i have a apple upside down cake that is very
good.

---
JL

While antique hunting (not really hunting, perusing) my LLL and I saw a
number of "pie safes" that had tiny vented holes in the sides... yes this
was before refrigeration was common and pies seemed to do well and the vents
kept out flies but let the pies cool. I cannot say this was the best way to
store pies but it seemed to work for them in the 1800's/early 1900's.

Now what does that have to do with your apple pie? Does it have a top crust
that would sink down into the cooked apples? If so you probably want to
refrigerate it.

Darn, I need to go to bed now! Good luck with your pies.

Jill

On Wed 23 Nov 2005 09:59:29p, Thus Spake Zarathustra, or was it Damsel in
dis Dress?

Quoted message said:

Wayne Boatwright said:

On Wed 23 Nov 2005 09:27:44p, Thus Spake Zarathustra, or was it Damsel
in dis Dress?

Quoted message said:

I'm making my apple pie for the first time with a crumb topping. Would
that be better made the same day as the dinner, to avoid having a
soggy top? Also, it has sour cream in it. Would that require
refrigeration?

No, not necessary, Carol. Don't listen to what anyone else tells you.
Your sour cream apple filling will not spoil overnight, nor will the
crumb top become soggy. Refrigeration will ruin the texture of a crumb
top pie. I make them frequently and never refrigerate.

Thank you, Wayne.

Quoted message said:

Soggy crust? Urp! A proper pie crust should be flaky and tender, but
never soggy.

We're talking folded and refrigerated crusts here. They usually turn
out well for me.

Nothing wrong with that. They do turn out well, and probably more people
should use them. I've eaten some pretty dreadful homemade piecrust. :-)

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

Wayne Boatwright said:

On Wed 23 Nov 2005 09:59:29p, Thus Spake Zarathustra, or was it Damsel in
dis Dress?

Quoted message said:

We're talking folded and refrigerated crusts here. They usually turn
out well for me.

Nothing wrong with that. They do turn out well, and probably more people
should use them. I've eaten some pretty dreadful homemade piecrust. :-)

I have a very lovely pie crust recipe using sour cream (half of what I
bake has sour cream in it). Sometimes I do it right, sometimes I
don't. I just don't want to risk messing the crusts up when I'll be
so harried already. Here is the recipe for your perusal. It's
fabulous, simply fabulous.

Carol, close friend of the Pillsbury Dough Boy

* Exported from MasterCook *

Sour Cream Pie Crust

Recipe By 😄amsel
Serving Size : 0 Preparation Time :0:00
Categories : pies-crusts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup cold butter -- 1 stick
2 cups all-purpose flour
1 egg yolk
1/4 teaspoon salt
2/3 cup sour cream

Place flour in a medium bowl. Cut in butter until mixture is the size
of small peas. Add egg yolk, salt, and sour cream. Stir with a fork
until pastry forms a ball (or use food processor).

Divide into two parts. Wrap in plastic and chill until stiff enough
to work with (approximately 45 minutes). When ready to use, roll
pastry thinly (about 1/8 inch)

If making a single crust pie, refrigerate or freeze one portion for
another pie. .

Yield:
"2 crusts"

- - - - - - - - - - - - - - - - - - -
--
Wash away the gray to respond.

On Thu 24 Nov 2005 01:20:00a, Thus Spake Zarathustra, or was it Damsel in
dis Dress?

Quoted message said:

Wayne Boatwright said:

On Wed 23 Nov 2005 09:59:29p, Thus Spake Zarathustra, or was it Damsel
in dis Dress?

Quoted message said:

We're talking folded and refrigerated crusts here. They usually turn
out well for me.

Nothing wrong with that. They do turn out well, and probably more
people should use them. I've eaten some pretty dreadful homemade
piecrust. :-)

I have a very lovely pie crust recipe using sour cream (half of what I
bake has sour cream in it). Sometimes I do it right, sometimes I
don't. I just don't want to risk messing the crusts up when I'll be
so harried already. Here is the recipe for your perusal. It's
fabulous, simply fabulous.

I'm lucky that I have a deft hand with pastry, been making it since I was a
kid, so I just sorta pump them out when required. :-) But this sour cream
pie crust recipe looks superb! If I hadn't baked all my pies yesterday,
I'd have made at least one with your recipe. Sour cream makes such a
tender crust. I probably won't bake another pie until Christmas, but I
saved this to use then. Thanks for sharing it with me! I hope you have a
wonderful day with your niece. Happy Thanksgiving to all!

Quoted message said:

Carol, close friend of the Pillsbury Dough Boy

* Exported from MasterCook *

Sour Cream Pie Crust

Recipe By 😄amsel
Serving Size : 0 Preparation Time :0:00
Categories : pies-crusts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup cold butter -- 1 stick
2 cups all-purpose flour
1 egg yolk
1/4 teaspoon salt
2/3 cup sour cream

Place flour in a medium bowl. Cut in butter until mixture is the size
of small peas. Add egg yolk, salt, and sour cream. Stir with a fork
until pastry forms a ball (or use food processor).

Divide into two parts. Wrap in plastic and chill until stiff enough
to work with (approximately 45 minutes). When ready to use, roll
pastry thinly (about 1/8 inch)

If making a single crust pie, refrigerate or freeze one portion for
another pie. .

Yield:
"2 crusts"

- - - - - - - - - - - - - - - - - -
-

--
Wayne Boatwright *¿*
_____________________________________________

A chicken in every pot is a *LOT* of chicken!

"Joseph Littleshoes" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

If you are interested i have a apple upside down cake that is very
good.

That sounds nice Joseph, I would like that please🙂