How to Bake a Frozen 10-Inch Apple Pie for Even Results
By David's Cookies: Cookie Delivery | Gift Baskets | Fresh Baked | Published: 2026-11-05
Category: Vinkit ja hoito
A step-by-step guide to baking a frozen 10-inch apple pie so the crust browns evenly and the filling sets. Includes thawing guidance and serving tips.
Quick answer
Bake your frozen 10-inch apple pie from frozen on a preheated baking sheet in the lower-middle oven position at 375°F, and do not thaw it first. This keeps the crust from sagging and helps the filling set without overbrowning the edges.
Why baking from frozen matters
A frozen pie has a firm crust and filling, so it holds its shape when it hits the heat. If you thaw it first, the crust can become soft and the filling may weep, leading to a soggy bottom. The ready-to-bake pies from David's Cookies are designed to go straight from freezer to oven, so you can skip the thaw step entirely.
The two-pack advantage
Each order includes two 10-inch pies, which means you can bake one now and keep the other frozen for later. Bake only what you plan to serve; refreezing a baked pie is not recommended. The second pie stays in the freezer until you need it.
Step-by-step baking instructions
- Preheat the oven and position a rack: Set your oven to 375°F and place a rack in the lower-middle position. Put a baking sheet on the rack while it preheats. Common mistake: skipping the preheat or using the top rack, which can cause the top crust to brown before the bottom is done. A hot baking sheet gives the bottom crust a head start.
- Keep the pie frozen: Take the pie directly from the freezer to the oven. Do not thaw it on the counter. Common mistake: letting it sit out while the oven heats, which softens the crust and can lead to a soggy result.
- Place the pie on the hot baking sheet: Set the frozen pie on the preheated baking sheet. This catches any drips and helps conduct heat to the bottom crust. Common mistake: putting the pie directly on the oven rack, which can cause uneven baking and messy spills.
- Bake until the crust is golden and the filling bubbles: Bake for about 60–75 minutes, checking after 50 minutes. The pie is done when the crust is deep golden brown and the filling bubbles through the vents. Common mistake: pulling it out too early because the top looks brown; the filling needs to bubble to set properly. If the edges brown too fast, cover them loosely with foil.
- Cool before slicing: Let the pie cool on a wire rack for at least 2 hours before slicing. This allows the filling to set. Common mistake: cutting while hot, which makes the filling run. For a warm slice, reheat individual pieces briefly in the microwave.
Product facts
- Ready to Bake Grandé Apple Pie - 10" (2-Pack): Two 10-inch Grandé apple pies included per pack, ready to bake. You get two chances to serve a warm dessert, and you can bake them one at a time so the second stays frozen until needed.
Ready to Bake Grandé Apple Pie - 10" (2-Pack)
