Keep your fork!

  The infamous 6" pie! 
  Originally uploaded by emira.

I just know that all dozen of you have been waiting with breath that is baited, to hear about the eventual conclusion of the months long search for the 6" pie plate. Well apologies for the delay. I did in fact make two -- count them two! -- pies last Sunday out of one standard double crust apple pie recipe and divided that between two six inch pie plates. And I am pleased as, well pie, to report that my long held theory held up. Having two small pie plates meant I was able to make two pies at once, relatively easily, put one in the oven for Martin, his daughter and I to enjoy for desssert on Sunday night, and then later in the week in a fit of intense PMS was able to pull a lovely organic apple pie out of the freezer and pop it into a hot oven producing warm apple pie only 45 minutes later. Does life get much better than that?

So thanks Megan for helping to make the dream of the 6" pie come true. Now that the domicile is sufficiently kitted out with small pie plates there may soon be a freezer full of small pies just waiting to be baked. Huzzah!

Comments

[ej]

This is brilliant! Can you tell me, though, how exactly you freeze the pies? Do you use saran or foil or both? Do you thaw the pies before popping them in the oven? How long will they keep in the freezer?

[emiramears]

I just stuck it in a ziploc freezer bag and it was fine. I'm not sure how long it would keep in the freezer -- a month or two? -- ours only lasted a week before we decided that the promise of warm homemade pie in 45 minutes was just too good to pass up. I put it in the oven frozen (as pie crust does well being chilled ahead of time) and it baked up beautifully.

[Betty Holmes]

Do you know how long you can freeze zucchini? I have some that I froze a year ago in the freezer. Is it still ok to use?
Thank you.