Baking Frozen Pies
Baking Instructions for our Frozen Pies
When you receive the pie, take it out of the box, and put the pie in the freezer until you are ready to bake it.
When you are ready to bake your pie(s):
Preheat oven to 400 degrees.
Place frozen pie(s) on cookie sheet lined with parchment paper, for easier clean up if the pie bubbles over the edge.
Place in the lower third of your oven at this temperature for 15 minutes.
After 15 minutes, reduce heat to 325 degrees for 60 minutes.
Rotate cookie sheet and if necessary bake until the fruit juices bubble thickly in the center of the pie, possibly another 20–40 minutes. Our Gourmet Apple Pie (Dinner Bell) and Gourmet Cherry Pie are foodie favorites — crafted with an all-butter crust and special filling recipes that let the flavor of the fruit truly shine — and both bake up beautifully from frozen.
The internal temperature of the pie should be approximately 195 degrees Fahrenheit.
Note: The top may brown. To prevent the pie(s) from getting over brown/too dark, cover the pie(s) with aluminum foil like a tent to prevent over browning.
Carefully remove pie(s) from oven. The pies and the filling inside will be very hot. Let pie(s) cool before cutting and serving — at least 30 minutes, preferably overnight.
Pro Tips from Our Kitchen
The Third Day Rule — trust us on this one.
Our pies taste best on day three. No, really. The flavors have had time to meld, the fruit has settled into the filling, and the crust hits that perfect texture sweet spot. Honestly? We recommend buying two pies — one for right now (you deserve it) and one so you actually make it to day three. Consider it quality control.
Freeze your slices like a pro.
Got leftovers? Wrap individual slices tightly in plastic film, pop them into a labeled freezer bag with the date, and tuck them away. Then you can pull out a single slice whenever the craving strikes — thaw at room temperature or reheat in the oven. A slice of our pie makes an outstanding late-night snack, an excellent early-morning treat with your coffee, or honestly any time you need a little something special. We're not here to judge.
Frequently Asked Questions About Baking Frozen Pies
Should I thaw an unbaked frozen fruit pie before baking?
No — and here's the science behind it. Our unbaked frozen pies are made with whole fruit and a dry slurry of thickeners, sweeteners, and spices. If you thaw the pie first, heat and time cause the fruit cells to release their juices before the slurry has a chance to activate and thicken them. The result? A pie that never sets up properly, no matter how long you bake it. Go straight from freezer to oven and let the chemistry do its thing.
What about Thaw-and-Eat frozen pies — do those work differently?
Yes! Our Thaw-and-Eat pies are already baked, so the filling has already set. You have two great options: place the pie straight into a 350°F oven for 20–30 minutes to warm it through, or thaw it overnight in the refrigerator. If thawing in the fridge, remove the wrapping first — leaving it wrapped traps moisture and can make the crust soggy.
Why do you start baking at 400°F and then lower the temperature?
Because nobody likes a soggy bottom. Starting at high heat — with the pie on a baking sheet in the lower third of the oven — gives the bottom crust a blast of direct heat right away, helping it bake through before the filling has time to soften it. Dropping to 325°F after 15 minutes lets the filling cook slowly and evenly the rest of the way. Pro tip: use an oven thermometer to verify your oven's actual temperature — most ovens run hotter or cooler than the dial suggests, and that difference matters when you're chasing a ribbon-worthy bake.
How do I know when my frozen pie is done baking?
Watch for fruit juices bubbling thickly through the vents in the center of the pie, and confirm the internal temperature has reached approximately 195°F. Crust color alone isn't a reliable indicator — the filling must be fully bubbling to be done.
Why does my pie need to cool for so long before I cut it?
The starches in the filling need time to gel. Cut the pie too soon and it will stay runny — even after it's cooled down. Those fruit cell membranes need to do their thing undisturbed. This is why pies were traditionally set in a window or a pie cabinet with ventilation holes — airflow helps, but patience is non-negotiable. You can't rush the pie process, baby. These are the pro tips that separate a good pie from a great one.
When should I tent my pie with foil?
Keep an eye on the crust as it bakes. If the edges or top start browning too quickly before the filling is bubbling, loosely tent the pie with aluminum foil to protect it from direct heat. Don't wrap it tightly — you want airflow, not steam.
Can I bake multiple frozen pies at the same time?
Yes! A standard size home oven can bake two pies at one time. A convection oven can handle up to four pies if you rotate and swap racks at the 40 minute mark. Arrange them on the same parchment-lined baking sheet without letting them touch. Plan for an extra 10–15 minutes of bake time and rotate the sheet halfway through for even browning.
Where can I buy Wisconsin frozen fruit pies online?
Right here! Browse our full selection below — from whole fruit pies available for nationwide shipping to fresh pick-up options in Mayville, Wisconsin.
Ready to bake? Browse our pie collection: