Why You Should Rest Your Fruit Pie for at Least 4 Hours | America's Test Kitchen (2024)

FAQs

Why You Should Rest Your Fruit Pie for at Least 4 Hours | America's Test Kitchen? ›

Do you really need to wait that long? Yes. Cooling is crucial for thickeners like flour, cornstarch, and even the natural pectin found in the fruit to work their magic. The thickeners were activated in the oven, but the pie filling gels further with cooling.

If you want the pie to slice cleanly, without oozing filling, allow it to cool completely before serving; this will take at least a couple of hours. To serve warm rather than at room temperature, reheat your cooled pie, tented with aluminum foil, for about 20 minutes in a 350°F oven.

As the pie cools, its filling will solidify. It takes time for pie to cool thoroughly and its filling to thicken completely, so control your appetite and let it rest for several hours.

According to the USDA, fruit pies in an airtight container can stay unrefrigerated at room temperature for up to two days. When refrigerated, apple pie can remain for up to one week.

If a pie contains eggs or dairy products, it should be stored in the refrigerator and not left out at room temperature for more than two hours. Pies that do not contain dairy products, such as fruit pies can be stored, loosely covered at room temperature for up to two days.

A pie with a raw fruit filling will bake for about an hour. Berry, apple, and pear pies cook for about 45 minutes. When using a pre-cooked filling, pies can bake at a higher temperature for a shorter period of time, just enough to thoroughly bake the crust and heat the filling.

Fruit pies such as cherry and apple can be stored at room temperature one to two days or seven days in the refrigerator. Some perishable pies, such as pumpkin and pecan, purchased in store bakeries, may contain preservatives. Consult the bakery for storage information.

Do you really need to wait that long? Yes. Cooling is crucial for thickeners like flour, cornstarch, and even the natural pectin found in the fruit to work their magic. The thickeners were activated in the oven, but the pie filling gels further with cooling.

The pie crust could have a firm or tough texture if you bake your pie before resting your dough. Giving your dough time to rest will allow all the ingredients to chill, help the moisture distribute more evenly throughout the dough, and make it easier to roll out.

Fruit pies keep at room temperature for two days; you can store them, loosely covered, in the refrigerator for up to two days longer. (In warm climates, always store fruit pies in the refrigerator.)

Can you eat 6 day old pie? ›

Apple and other fruit pies keep at room temperature for up to two days, then in the fridge for two more. Pumpkin, custard, or other egg/dairy-based pies can be stored in the fridge for up to four days. Pie dough can keep for two to three days in the fridge, or up to three months in the freezer.

The pie will be just fine on the counter, but only for a day or two, at which point it needs to go into the fridge. The sugar and acid in apple pie will slow down bacteria growth in that 1-2 day period, but all bets are off after that.

Here's a quick rundown of the ideal pie-storage times and methods: Custard and cream pies, and any pies containing eggs and dairy. Cover with plastic wrap as soon as they're cool and refrigerate for up to 2 days. Fruit-filled pies.

Fruit pies, such as apple, cherry, peach or blueberry, freeze magnificently, as do pecan pies. They can be frozen baked or unbaked, the latter of which can be a great way to get ahead when hosting a dinner party or big holiday meal.

According to the USDA, any pie that is egg-rich (such as pecan, pumpkin, lemon meringue, and any custard pie) must be kept in the fridge after baking and cooling. The exception here is some store-bought pies, which may contain preservatives that will allow the pies to be left unrefrigerated.

A fruit pie is ready to be pulled from the oven when its juices are bubbling in the center of the pie, not just the sides!

When it's time to bake, the pie is baked at a higher than usual temperature to ensure the crust is baked to perfection without overcooking the filing. I found the best result when baking this pie for 45 minutes at 425 degrees.

To keep the pie fresh, allow it to cool for 2 hours after baking. Cover the entire pie with plastic wrap or aluminum foil, and store it at room temperature for up to 2 days. Still have some left? Store it in the fridge for 2 additional days!

You can bake a fruit-based pie a few days in advance as long as it's stored properly. Loosely cover: After baking and cooling your pie, loosely cover it with aluminum foil. Store: store for at room temperature for up to two days, or up to seven days in the fridge according to USDA guidelines.

A pie is typically spoiled if there are changes in color and texture, unpleasant odors, or the presence of mold. Always pay attention to these signs to ensure the safety and enjoyability of your pie.

Can I leave pecan pie out overnight? ›

Pecan pies can stay on the counter for up to two hours before they need to be refrigerated, according to the FDA. After two hours at room temperature, your food is at risk for harmful bacteria growth. The FDA recommends you store foods at or below 40 degrees F (4 degrees C).

Chill in the fridge for 30 minutes, or up to overnight. Tip: Chilling hardens the fat in the dough, which will help the crust maintain its structure as it bakes. And the short rest before rolling relaxes the dough's gluten, helping prevent a tough crust.

"You can tell it is done when the edges are set and the center has a little jiggle to it," explains Luck. "Remember, when you remove it from the oven it will continue cooking as it rests and cools down."

To keep the pie fresh, allow it to cool for 2 hours after baking.

RULE #7 Rest the pastry

Putting the dough back in the fridge to rest for any time longer than 15 minutes – but ideally at least 30 minutes – allows the gluten to relax and allows the pastry to chill. Cool and relaxed pastry is far more likely to hold its shape when cooking.