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I brown the lower crust put in my home grown apricot filling top the pie with unbaked crust then freeze. Later in the year I pull one out , let it thaw and bake as normal. Perfect, I am eating a hot pc. with ice cream right now!


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I just made the same pie--10" with double key lime filling--and I had the same question you posed. I baked mine 15 min at 350, then reduced the temp to 325 and baked it til the internal temperature was 145°F, which is what I read it should be on another site. (I think that took about 10 more minutes of baking.) The crust was browing a bit too much and ...


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It's very difficult to give an answer, as the size and shape of the casserole can greatly affect the reheating time. I've found to get the best results, I start the casserole covered in a cold oven (put it in the oven, then turn the heat on), and cook it at low heat (300°F / 150°C) until it's heated through. Once it's up to temperature, I uncover the dish ...


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You could bake the whole pie. If you have a pizza stone, preheat that in the oven before you put your pie inside. Cover your pie tightly with foil to keep the top from burning. The foil will also help the keep the pie from drying out.


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Either eat everything but the crust, or consider placing pie & dish onto a skillet/pan to apply heat to the pie crust. Note: as the pie is cut, the filling or any sugars may liquefy and seep into the crust and potentially burn.



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