Baking Instructions: FRUIT PIES: Brush top of frozen pie with beaten whole egg. Do not brush outer rim of crust, to avoid over-browning. In a preheated 425o oven on a baking sheet, bake Berry Supreme, Peach, Blueberry-Peach, Blueberry, Cherry, Blackberry, and Apricot for 40-50 minutes; Strawberry-Rhubarb and Rhubarb for 50-60 minutes; and Apple for 60-70 minutes. Ovens may vary, so adjust temperature and baking time accordingly. Remove pie(s) when the pastry is browned and the juice has broken through the pastry and is thickened and bubbling. Allow to cool for 2-4 hours before serving. (When hot from the oven the pie will be soft and not hold a slice. Warm, it is delicious, but still loose.) To store: Cover cooled pie with glass dome, tin foil, or return it to a closed box and keep in cool place away from direct heat and sunshine. Best if eaten within 3 days at room temperature, one week if refrigerated. Reheating Instructions: In the oven: Preheat oven to 350o. Place whole uncovered pie (or remainder) on a baking sheet in center of oven for approximately 15 minutes, until warmed to the touch. In the Microwave: Remove portion of the pie you want to heat, from the pie tin and place on microwaveable container. Heat one slice approximately 20 seconds, or until just warmed. Storing Key-Lime Pies: Care for this mousse-like pie as you would whipped cream. Keep refrigerated for up to 5 days, or keep in freezer for 2-4 weeks. Key-Lime Pie should be eaten at refrigerator temperature. If pie has been in freezer, put it in the refrigerator for about 2 hours prior to serving, or cut the number of slices you wish to serve and leave at room temperature until they are defrosted completely. Storing Pecan Pies: A baked Pecan pie will keep in refrigerator for approximately 2 weeks (providing no one knows its there). They may be covered with plastic wrap, then tin foil and frozen. Traveling with Upper Crust Pies: A word about that: They love to travel. From a 3 -4 hour road trip to Tahoe in the summertime, to being in the belly of an airplane to London, they love to go and arrive in great condition if you use a little common sense: Keep a baked pie in an unmarked wrap when traveling through public places like airports and airplanes because people have no inhibitions about asking for some pie. Baked pies - Road Trip: Find a level spot in the vehicle in the trunk, on the floor where it won't slide and fall. If it gets warm it will be delicious upon your arrival. Refrigerate if you want it to keep for several days. If you want to be sure you don't break into the pie before reaching your destination, lock the pies in the trunk. If you think they'll be safe inside the vehicle with you, be warned---stopped at a long light can be dangerous, especially if you are hungry or you can smell the fruit and pastry. When these emergency situations occur (hungry without a fork and plate), I have found that a credit card acts very nicely as both a cutting utensil and a fork. Airplane: Do not check the pie with your luggage!!! Take it as carry-on and carefully put it on the floor under the seat. The pastry is delicate and cannot be tossed about. Frozen pies: Wrap the pie in plastic, then box it. The more pies you pack, the better, because they will act like ice for each other. Again, keep the pies level so that if they do defrost, the juice won't run out. If they defrost, no problem, simply put them in the refrigerator and bake that day, or put in freezer and bake whenever (even 9 months later). If taking on an airplane, wrap frozen pie in plastic, box it and wrap in more plastic, tin foil, etc. and either put in a suitcase or a box and " check" it; the belly of the airplane is colder @ 33,000ft. than the passenger compartment. I take a case of 6 pies in a fitted corrugated box to every friend and relative I visit (from Oregon, Washington, Vancouver B.C., Denver, Mississippi, Texas, etc.) with NO ICE and label the box "frozen pies" and they always arrive in perfect condition. Just remember to put in the freezer at your destination.
Reheating Instructions: In the oven: Preheat oven to 350o. Place whole uncovered pie (or remainder) on a baking sheet in center of oven for approximately 15 minutes, until warmed to the touch. In the Microwave: Remove portion of the pie you want to heat, from the pie tin and place on microwaveable container. Heat one slice approximately 20 seconds, or until just warmed.
Storing Key-Lime Pies: Care for this mousse-like pie as you would whipped cream. Keep refrigerated for up to 5 days, or keep in freezer for 2-4 weeks. Key-Lime Pie should be eaten at refrigerator temperature. If pie has been in freezer, put it in the refrigerator for about 2 hours prior to serving, or cut the number of slices you wish to serve and leave at room temperature until they are defrosted completely.
Storing Pecan Pies: A baked Pecan pie will keep in refrigerator for approximately 2 weeks (providing no one knows its there). They may be covered with plastic wrap, then tin foil and frozen.
Traveling with Upper Crust Pies: A word about that: They love to travel. From a 3 -4 hour road trip to Tahoe in the summertime, to being in the belly of an airplane to London, they love to go and arrive in great condition if you use a little common sense:
