I have a plan to reuse or re-purpose just about all Thanksgiving food….except for pie. I love pie, and our Thanksgiving tradition dictates several different varieties. I usually make pumpkin pie, apple pie, cherry pie, banana cream, and chocolate cream pie. Depending on my guests, I may throw in a pecan pie, too. And I love them all. The only problem is, there really is no recipe I’ve found to reuse them before they go bad. The only thing I can do is implement this official two-step process:
Step 1: Push as much pie on my guests as humanely possible, (send them home with some!) and then serve pie after lunch and dinner for the next week until my family is sick of it.
Step 2: Freeze it. It is possible to freeze an entire pie, but I find that it is hard to wrap it tight enough to avoid freezer burn, and it takes up a lot of space in the freezer. Plus, thawing an entire pie is a big commitment. I prefer to freeze by the slice. Then when I am craving a little something to satisfy my sweet tooth, I can just pull out a little. Plus, a lot of little slices fit into the nooks and crannies of my freezer, so it saves space.
To freeze pie, chill it in the fridge overnight or longer. The filling will be more solid and easier to wrap if it is cold. Wrap each individual slice in 2-3 layers of plastic wrap. If the pie needs more structure, put a thin wedge of cardboard or card stock on the top and the bottom of the slice before wrapping.
To reheat: If it is a cream pie, do not microwave it! Just put it in the fridge for a few hours. If it is a fruit pie or a nut pie, unwrap it and put it in the microwave for a minute or two until it’s warmed through.
Anytime is a good time for pie!
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