Top 42 How To Cool A Fruit Pie Quickly The 130 Top Answers

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Originally Answered: How can you make a pie cool as fast as possible? I put it on a cookie rack so the cool air can go around it. This works well with a fruit pie. If it’s a cream pie, let it cool naturally, or it will crack.Cool them at room temperature for only 30 minutes after you take them out of the oven. Put them in the refrigerator to complete cooling and to keep them cold.Remember to cool the baked pie: Many fruit pies will be total juice bombs fresh from the oven. Let the pie cool—completely (1 to 2 hours) or, at the very least, for 45 minutes.

Contents

How do you cool down a pie quickly?

Cool them at room temperature for only 30 minutes after you take them out of the oven. Put them in the refrigerator to complete cooling and to keep them cold.

How long does it take a fruit pie to cool?

Remember to cool the baked pie: Many fruit pies will be total juice bombs fresh from the oven. Let the pie cool—completely (1 to 2 hours) or, at the very least, for 45 minutes.

Is it OK to put a warm pie in the fridge?

Basically, you shouldn’t put a hot or warm pie near anything that’s very perishable in the fridge. Otherwise, you’re safer getting it in the fridge as soon as it has stablized after cooking, which shouldn’t take more than 30 minutes or so.)

How long does pie need to cool before cutting?

Fruit pies should cool at least four hours before slicing; custard pies should cool for two hours before serving or being refrigerated.

Can I Cool pie in the freezer?

First, let the pie cool to room temperature. Next wrap it in two or three layers of plastic wrap and place it in the freezer. Be sure to enjoy it within about four months.

Do you put pie in the fridge after baking?

After baking, leave the pie at room temperature as the cooling process normally takes 2-4 hours. Within 4 hours, place the pie in the refrigerator. Cover loosely with plastic wrap until serving. Pie may be refrigerated for 2-3 days.

Why do pies have to cool so long?

This process takes time. Because pie filling is so saturated with sugar, it’s able to reach temperatures well above the boiling point of water, and even with a fan directed at your pie, cool air takes a long time to draw down the temperature of a dense, piping hot, well-insulated mass of pie.

Can you eat pie right out of the oven?

Serving pie hot from the oven isn’t just a bad idea aesthetically—all that hot sugar is also dangerous. Allow your pie to cool for about an hour. The filling will set, and it will be cool enough to eat, yet still a little warm.

How do you know when a fruit pie is done?

Tip: What’s the best way to tell if your pie is done? For fruit pie, the top crust will be golden brown, and you’ll be able to see filling bubbling around the edges and/or through the vents. For best results, let the filling bubble for at least 5 minutes before removing the pie from the oven.

Can I leave a pie out overnight to cool?

If a pie contains eggs or dairy products, it should be stored in the refrigerator and not left out at room temperature for more than two hours. Pies that do not contain dairy products, such as fruit pies can be stored, loosely covered at room temperature for up to two days.

How long does it take for apple pie to cool?

Let your apple pie cool for at least 2 hours before cutting into it. The filling will thicken as it cools, making it easier to slice. To make Caramel-Pecan Apple Pie: right after removing the pie from the oven, drizzle with 1/3 cup caramel ice cream topping.

How do you cover a hot pie?

Usually I tell folks just to leave a fresh fruit pie out on the counter and cover it with a clean dish towel. Although be sure to store custard pie that use eggs, and savory pies with meat, in the fridge.

Why is my blueberry pie runny?

Pay attention to bake times: one reason you’ll often end up with a runny fruit pie is simply that it hasn’t been baked long enough. Any thickener you use needs a little time to set up, and people often see their crust turning light brown and think the pie is done when it’s really not.

What rack should a pie be baked on?

Whether you are baking an empty pie crust for a cream pie, or baking a heavy double-crusted fruit pie, bake your pies on the lowest oven rack. There are two reasons for this tip as well: It gives the bottom crust, especially in pies with wet fillings, the best possible opportunity to bake through.

What’s the quickest way to cool down?

There are some basic ways to cool down, like getting out of the sun as soon as you feel too warm.
…

Apply ice to particular points on the body. …
Drink coconut water. …
Make yourself a peppermint tea. …
Create a cross breeze. …
Try the Egyptian method. …
Close your curtains. …
Remove pets from the bed. …
Put on cotton pyjamas to sleep.

Why do pies have to cool so long?

What is the best way to cool down?

How to stay cool without air conditioning

Take a cold shower or bath. …
Use cold washrags on your neck or wrists.
Use box fans. …
Close your curtains or blinds. …
Sleep in breathable linens. …
Sleep in the basement. …
Don’t refrigerate or freeze blankets or clothing. …
Close the doors of unused rooms.

How do you cool off when it’s really hot?

How to Cool Down When You’re Always Hot

Dress Lightly. 1/13. It’s not just the amount of clothes that matter, but the type as well. …
Choose the Right Bedding. 2/13. …
Chill Your Sheets. 3/13. …
Take a Cool Shower. 4/13. …
Frozen (Hot) Water Bottle. 5/13. …
Move the Air. 6/13. …
Ice It Down. 7/13. …
Wear Sunscreen. 8/13.

Tippin’s Tips: How to Warm a Fruit Pie

how to cool a fruit pie quickly

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how to cool a fruit pie quickly

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Cook Pies Safely

Make Sure Pies are Safe After Cooking

An Exception

Baking & Cooling Pies Safely – Boulder County

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First a pie primer

Fresh Fruit

Frozen Fruit

How to Control the Juiciness of Your Fruit Pies : Pie Tips

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How soon after baking can you refrigerate freshly made fruit pies? – Seasoned Advice

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10 Easy Tips to Make the Best Pies | Allrecipes

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Summary of article content: Articles about Can You Cool A Pie In The Fridge? – The Whole Portion Fruit pies need 4 hours to cool before slicing; custard pies need to cool 2 hours before serving or being refrigerated. To cool pie crust … …
Most searched keywords: Whether you are looking for Can You Cool A Pie In The Fridge? – The Whole Portion Fruit pies need 4 hours to cool before slicing; custard pies need to cool 2 hours before serving or being refrigerated. To cool pie crust … In this brief guide we will address the question, “can you cook a pie in the fridge?” as well as other questions pertaining to the subject at hand like the
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The Whole Portion

Can you cool a pie in the fridge

Cool a pumpkin pie

Cool a hot pie in the refrigerator

Cool a pecan pie

Safety during Pie Cooking

Cool pie crust ideas

Conclusion

References

Can You Cool A Pie In The Fridge? - The Whole Portion — Can You Cool A Pie In The Fridge? – The Whole Portion

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Summary of article content: Articles about Can you cool a pie in the fridge? – 2022 Bronnie Bakes Just place the pie into a shallow pan or baking dish and fill it with ice cubes. Make sure that the bottom of the pie is not touching the ice. …
Most searched keywords: Whether you are looking for Can you cool a pie in the fridge? – 2022 Bronnie Bakes Just place the pie into a shallow pan or baking dish and fill it with ice cubes. Make sure that the bottom of the pie is not touching the ice.
Table of Contents:

How long does it take to cool a pie before refrigerating

Can you cool a pie in the fridge

Can you freeze a pie

What happens to a frozen pie

Why do pies have to cool so long

How long do you let a fruit pie cool

How long do I need to bake a pie

Should you cover the pie after it cools

Should you cover pies

Is there anything else I should know about pies

How long does it take to cool a pie before refrigerating

Precaution

Cool a hot pie in the refrigerator

Cool pie crust ideas

Cool a pumpkin pie

Cool a pecan pie

Can you cool a pie in the fridge

Safety during Pie Cooking

Why do pies have to cool so long

How long do you let a fruit pie cool

Should you cover pie after it cools

Should you cover pies

How long should a pie cool before refrigerating

Do you put pie in the fridge after baking

How do you keep pies fresh

Baking & Cooling Pies Safely

Cooking and storing pies safely is important because germs that cause food-borne illness can grow in pies kept at room temperature. They grow easily in foods made with milk and eggs.

Refrigerate any pies containing pumpkin, custard, and/or cream.

Cook Pies Safely

Only buy clean, refrigerated eggs with uncracked shells.

Wash hands, utensils, equipment, and work area with hot soapy water before and after contact with eggs.

Don’t keep milk or eggs out of the refrigerator for more than two hours.

Use a food thermometer to make sure the filling reaches 160°F. Chiffon pies may be made with pasteurized dried egg whites, or with in-shell, commercial, pasteurized eggs (available in some areas)

Meringue that tops a pie should be safe if baked at 350°F for about 15 minutes.

Make Sure Pies are Safe After Cooking

Cool them at room temperature for only 30 minutes after you take them out of the oven.

Put them in the refrigerator to complete cooling and to keep them cold.

Keep pies in the refrigerator at 41°F or colder, except during the time they are being served.

Bakeries and stores must put pies into boxes or containers only after they have been cooled and are cold.

An Exception

You may see pumpkin pies displayed at room temperature in the store. These are safe if made from a recipe that prevents germ growth for five days and will be identified by proper labeling. Refrigerate the pie as soon as you get it home.

How to Control the Juiciness of Your Fruit Pies

One of the many reasons pie is my favorite dessert is the seasonality of it all. No matter where you are in the year, there’s a perfect pie to be made. When the first glorious stalks of rhubarb grow in May, when strawberries begin to speckle green fields in June, when trees are heavy with cherries in July—it’s all ripe for pie-making.

But fresh fruit is a fickle mistress in the world of pie. The ripest (even over-ripe) fruits make the sweetest pies, but they’re also so juicy. Unpredictably so: It’s impossible to know what exactly is hiding inside each piece of fruit, let alone a pie’s worth of fruit. You could have a perfectly par-baked crust, the prettiest lattice in all the land, and have followed the recipe to a T, and still, the pie could be nearly liquid inside when you go to slice. It’s one of the trickiest things in learning to make pie—learning to watch and feel and taste the fruit, then listening to what it tells you. But if you’re not sure you’re ready to enter the world of produce-whispering, I’ve got a few tips that can lead you to perfect levels of juiciness more frequently.

First, a pie primer:

1. Learn to make a tender, flaky crust: There’s no better vessel for your favorite fruit filling, and a perfect filling may go unnoticed without that yummy, buttery stuff wrapping it up all nice!

2. Get a handle on par-baking: Knowing when, why, and how to do it will help lead to crispy bottom crusts.

3. Remember to cool the baked pie: Many fruit pies will be total juice bombs fresh from the oven. Let the pie cool—completely (1 to 2 hours) or, at the very least, for 45 minutes. If you really love warm pie, you can reheat the slices, wrapped in foil, in a 375° F oven for 7 to 9 minutes.

Fresh Fruit

I tend to be sort of a low-maintenance pie baker when it comes to fillings: I don’t always like to pre-cook my fillings. This works out fine with apples and pears in the fall, and other fruits with high levels of pectin are usually okay as well. But when you’re dealing with super-juicy summer fruits, pre-cooking seriously helps.

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Pre-cooking your filling basically allows you to control the juiciness before it goes into the oven, so there are no major surprises when it’s time to bake. This does mean a longer prep time, both to prepare the filling and to let it cool completely. (Putting hot filling into a chilled pie crust = no go! You’d melt your carefully prepared butter shards inside the dough.) But this extra time is pretty nominal in the scheme of things, and let’s face it: Any extra effort that produces a more delicious pie is worth it. Right? Right.

There are two ways to do it:

Photo by James Ransom

1. Fully pre-cooking.

I especially like to make fully pre-cooked fillings for stone fruit, like cherries, peaches, plums, and the like. In a large pot, toss the fruit (pitted, sliced, and stuff, as needed) with the sugar called for in the recipe to combine. Heat gently over medium-low heat, stirring constantly until the fruit begins to break down. Simmer until the fruit is just tender and has released plenty of juices. Strain the solids away from the juice so they don’t get too soft, then return the juices to the pan.

Continue to simmer the juices until they reduce slightly to about 1/2 cup. Pour a small amount of the warm juice into the cornstarch (or other thickener) that the recipe calls for and whisk to create a slurry. (If your recipe doesn’t call for cornstarch, a basic ratio is 1/4 cup cornstarch for every 5 cups of fruit. Other thickeners, like tapioca, can be stronger, so you can use 3 tablespoons instead.) Return the slurry to the pot and mix to combine. Stir in the fruit, and bring the mixture to a simmer until it thickens slightly. If the mixture doesn’t seem thick enough, you can add a small amount of additional cornstarch (again, pour a small amount of juice into it to help dissolve it before whisking it into the filling). When the filling is finished, cool it completely to room temperature before adding it to a crust.

Photo by Mark Weinberg

2. Macerating and reducing.

If you don’t feel like going the fully pre-cooked route, the macerating method is for you! It’s also my preferred method for preparing berry fillings of all sorts, because the fruit can break down too much if you make a pre-cooked filling—but this method still ensures the juice doesn’t overfloweth. In a large bowl, toss the fruit (sliced or chopped as needed) with the sugar called for in the recipe. Let the mixture macerate for 20 to 30 minutes, tossing occasionally as needed. Even if your recipe doesn’t call for it, a squeeze of lemon juice can really help get this process going.

Once the fruit has softened and released it’s juices, strain the juices away from the solid fruit. When you strain, press the fruit slightly. Don’t go nuts, but gently apply pressure to release any last clingy juices. Don’t worry about mashing up the fruit too much, since it’s going to get even softer in the oven during baking. Transfer the juices to a large pot, and bring to a boil over medium heat. Continue to simmer until the juice has reduced to around 1/3 to 1/4 cup. Pour a small amount of the warm juice into the cornstarch (or other thickener) and whisk to create a slurry. Return the slurry to the pot and mix to combine. Stir in the fruit, then cool to room temperature before adding to a crust. In this method, you don’t return the filling to a simmer, because it would break down the fruit further—you just let the cornstarch do its thickening work in the oven, instead of on the stovetop.

Frozen Fruit

Frozen fruit is certainly not immune to being excessively juicy. First of all, whether you froze it yourself from your excess summer bounty or you’re using frozen from a market or store, frozen fruit produces a ton of juice when it thaws. Well, it’s not all juice—some of it is water, but that’s extra worrisome. Not only will it add unwanted moisture to your pie, it won’t even be flavorful moisture. And that just won’t do! There are lots of ways to handle frozen fruit for baking (read: no one right way), but I always do it the same way for pies:

First, thaw the fruit overnight in the refrigerator. You can simply do it in a large bowl or put the fruit in a strainer over a bowl to catch the liquid as it thaws. If you don’t have overnight, you can always thaw it at room temperature in a single layer on a baking sheet instead. When the fruit is fully thawed, strain the fruit and reserve all the liquid. When you strain, press the fruit slightly—again, applying gentle pressure to release any last clingy juices. Transfer the juices to a large pot and bring to a boil over medium heat. Continue to simmer until the juice has reduced to around 1/3 to 1/4 cup. From there, you can proceed one of two ways:

Whisk the sugar and cornstarch together and add them to the fruit, tossing to coat. Add the reduced juices and toss to coat, then cool the mixture to room temperature before adding to a crust.

OR

Whisk the sugar into the reduced juices, then pour a small amount of the warm juice into the cornstarch (or other thickener) and whisk to create a slurry. Return the slurry to the pot and mix to combine. Stir in the fruit, and bring the mixture to a simmer, then cool to room temperature before adding to a crust.

What are your best tips for keeping fruit pies from gushing juice when you slice into them? (Also: Are you on Team Cornstarch or Team Tapioca?) Tell us in the comments.

How soon after baking can you refrigerate freshly made fruit pies?

EDIT: Although the question title says “fruit pies,” the question specifies a “fruit custard pie.” The following answer relates to custard pies and other pies containing fillings with eggs and/or milk. Actual plain “fruit pies” generally contain enough sugar to prevent rapid spoilage and therefore often do not require refrigeration. If you do plan to refrigerate a plain fruit pie, there’s no significant advantage to getting it into the fridge quickly.

Pies do not have to come down to room temperature before refrigeration. In fact, most food safety organizations recommend the same general policy for egg-based and dairy-based pies as they do for other foods: don’t leave leftovers out for more than 2 hours after cooking. See, for example, recommendations here:

Foods which contain eggs and milk, with high moisture content, must be kept refrigerated, as bacteria love to grow in these foods. Failing to put that pie back into the refrigerator before it has remained on the counter for more than 2 hours can make a very merry celebration for the bacteria, but not so good for friends and family.

So, 2 hours should be a maximum before refrigeration.

As for recommendations about the appropriate time to let cool at room temperature, see here, for example, which states:

Cool cream pies at room temperature for only 30 minutes after you take them out of the oven. After 30 minutes, put them in the refrigerator to complete the cooling and to keep them cold.

While it says “cream pies” here, the guidelines above in that link imply that such guidelines also relate to custard and pumpkin pies. (The first link above also says the same thing about pumpkin pies.)

Basically, the only reason to keep a dairy-based or egg-based pie out of the refrigerator after removing from the oven is to allow cooking and setting to continue. Many custard pies will continue to set a bit while cooling, and putting them in the refrigerator immediately might “shock” them and disrupt this process of solidification. Changes in humidity levels and condensation might also have unpredictable effects on the pie surface while it is very hot.

(As for concerns about putting hot food in the fridge, see links to food safety organizations on the subject in my answer here. Basically, you shouldn’t put a hot or warm pie near anything that’s very perishable in the fridge. Otherwise, you’re safer getting it in the fridge as soon as it has stablized after cooking, which shouldn’t take more than 30 minutes or so.)

So you have finished reading the how to cool a fruit pie quickly topic article, if you find this article useful, please share it. Thank you very much. See more: can you cool a pie in the freezer, how to cool a pie quickly, can i cool a pie in the fridge, how long should a fruit pie cool before cutting, how to cool apple pie quickly, how long to cool apple pie before refrigerating, how long should pumpkin pie cool before refrigerating, how long to cool pie in freezer

Top 42 How To Cool A Fruit Pie Quickly The 130 Top Answers

How do you cool down a pie quickly?

How long does it take a fruit pie to cool?

Is it OK to put a warm pie in the fridge?

How long does pie need to cool before cutting?

Can I Cool pie in the freezer?

Do you put pie in the fridge after baking?

Why do pies have to cool so long?

Can you eat pie right out of the oven?

How do you know when a fruit pie is done?

Can I leave a pie out overnight to cool?

How long does it take for apple pie to cool?

How do you cover a hot pie?

Why is my blueberry pie runny?

What rack should a pie be baked on?

What’s the quickest way to cool down?

Why do pies have to cool so long?

What is the best way to cool down?

How do you cool off when it’s really hot?

how to cool a fruit pie quickly

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How to Control the Juiciness of Your Fruit Pies

How soon after baking can you refrigerate freshly made fruit pies?

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