Always thaw baked goods IN THEIR WRAPPING. This keeps the condensation on the outside of the wrapping, where it won't make the crust soggy. Thaw in the refrigerator, 12-24 hours prior to eating to be sure the core is no longer frozen. On the day, let it come to room temp. Warm in the oven for 20-30 minutes at 250*F.
**I do not recommend freezing custard or cream pies.
**You can keep a pie in the freezer for up to 4 months.
1. Cream and custard pies must be refrigerated. Shelf life 2 days.
2. Fruit pies may be kept at room temperature for two days; you can store them, loosely covered, in the refrigerator for up to two days longer (total of 4 days).
3. To freeze a baked pie, wrap pie tightly with plastic wrap and place in a gallon plastic freezer bag, sealed tightly.