• Amused
  • Angry
  • Annoyed
  • Awesome
  • Bemused
  • Cool
  • Crazy
  • Crying
  • Drunk
  • Geeky
  • Grumpy
  • Happy
  • Hungry
  • Innocent
  • Sad
  • Secret
  • Shy
  • Tired
  • Results 1 to 3 of 3
    1. #1
      Senior Dog
      Snowshoe's Avatar
      Join Date
      May 2014
      Location
      Canada
      Posts
      6,114
      Thanked: 3448

      Converting Cooking Time and Temperature from Freshly Made to Frozen

      I know we have some accomplished cooks here so maybe one of you can help me? I have enough ingredients to make another batch of Piroshki. Basically a meat and vegetable pie, also has chopped egg in, all three are cooked first. The dough is made of cream cheese and butter. They are 8 inch circles, filled and one half rolled over to seal, leaving a half circle about 8 inches long on one side. Cooking is 25 minutes at 400 F. Defibrillater on hand is recommended, LOL

      I want to freeze this next batch. I freeze my fruit pies before baking them, raw filling and raw crust. Then I bake them from frozen. These Piroshki have a cooked filling but the crust would be raw and would go soggy on thawing, I think, so I imagine they should be cooked from frozen? What I'm not sure of is, time and temperature? Any guesses?

    2. #2
      Moderator
      barry581's Avatar
      Join Date
      May 2014
      Location
      Dover
      Posts
      5,728
      Thanked: 5203
      I'd cook them at 350 and check them at 30 minutes with and check the temp in the middle, aiming for 130-140 degrees. Just out of curiosity, how long do you cook the pies???

    3. #3
      Senior Dog
      Snowshoe's Avatar
      Join Date
      May 2014
      Location
      Canada
      Posts
      6,114
      Thanked: 3448
      This is from an Ontario Ministry of Agriculture and Food guide on Freezing Foods. It's old but works for me.

      For fruit pies. Add 1/3 more thickener to fruit mixture. Do not cut vents in top crust. Freeze unbaked. When frozen firm wrap in freezer bags or other wrapping. Storage time 6 months (I keep mine much longer)

      To bake, do NOT thaw. Cut vents in crust and prepare however you usually do, butter, brush with egg, whatever. Preheat oven to 425F

      20 minutes at 425 F
      Reduce heat to 350 F and continue baking
      - 10" pie 60 minutes in glass plates, 70 minutes in metal plates, 80 minutes in foil plates
      - 9" pie 50 minutes " .............................reduce accordingly
      - 8" pie 40 minutes " .............................reduce accordingly

      Or until top is browned and juice begins to escape from vent slits you cut. I follow the glass plate times and check early, fruits are all different, one crop more dense than another, one pie filled more fully than another.

    Quick Reply Quick Reply

     



    Not a Member of the Labrador Retriever Chat Forums Yet?
    Register for Free and Share Your Labrador Retriever Photos

    Posting Permissions

    • You may not post new threads
    • You may not post replies
    • You may not post attachments
    • You may not edit your posts
    •