"Whether the pie is raw or baked, what type of container it's stored in, and how long it's frozen will all play a role in how it tastes once defrosted. A homemade American apple pie that has already been baked typically freezes better than a pre-made pumpkin pie. This is because pumpkin pie filling retains a lot of water when frozen. When you thaw the pie, it might be waterlogged and tasteless. The ingredients may also start to separate, leaving you with a soggy, mushy pie that no one wants to eat."
"On the other hand, a baked apple pie can usually hold up well in the freezer, particularly if it is frozen only hours after baking. This gives the pie time to cool and allows the filling to solidify and gel together. Baked apple pies can be frozen for three months. For the best results when defrosting, remove it from the freezer at least one day before you want to serve it and let it thaw in the fridge for 24 hours. After that, place the pie on the countertop and bring it to room temperature before you cut it."
Freezing outcomes depend on whether pies are raw or baked, the storage container, and how long they remain frozen. Baked American apple pies usually freeze well, especially if frozen only hours after baking so the filling can cool and gel; they can be stored for up to three months. Thaw apple pies in the refrigerator for 24 hours, then bring to room temperature before serving. Pumpkin pie filling retains water and can become waterlogged, separated, and mushy when thawed. Pie crusts can turn crumbly and soft after freezing; flash-freezing can help but is impractical for most home kitchens.
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