Yes, the pie is all made to the point where it can go into the oven to be baked. BUT, at that point I flash freeze it in the freezer, then put it into a gallon or 2 gallon zip lock bag depending on size. Then when I am ready for dessert, I just pull it out from the freezer and bake it. AND YES, it is in an aluminum 9” pie tin that you buy in a package from the grocery store.
Yes, my stone, (item # 1350), is a rectangular stone, and it not only came with a plastic type scraper, (which I lost), but I have also a metal rack that I can put it on after it comes out of the oven to cool off or to serve it on. BUT I do see that it does not come with the rack any more. (Unless I am mistaken, which I could be.) I’ve been married for 30 years and probably had the stone for 25 years? Give or take a few. LOL!
However, mine DID NOT come with a basket or serving tray.
What I have NOTED was that somewhere along doing my research for getting the bottom of a pie crust made with butter, crispy and done, and also not to have a runny pie when cut, was to:
1) put the FROZEN PIE on the COLD STONE in a COLD OVEN and then turn the oven on to 475 and leave the pie in the oven for 15 to 20 minutes then I
2) remove the pie and the stone from the oven
3) put the stone on it’s rack out of the oven on the counter to cool off
4) put the pie back into the oven
5) at which point I lower the temperature to like 375 or 350 degrees and continue to bake until the juices are bubbling
6) then I remove the pie to cool off for a couple of hours
Of course, when making fruit pies, I want the bottom crust to be crisp and not soggy.
So I think that in addition to:
1) In addition to draining the fruits and reducing that on the stove, (tried the microwave and it burned it, won’t use the mircowave for that again)
2) I make sure that I have enough cornstarch to help thicken the filling
3) and I know that the filling must reach a certain temperature before the cornstarch will do it’s job to thicken the fruit filling
Therefore, I think that putting the pie on the stone as stated in the above sequence and baking it in the oven will help crisp the bottom crust as well as help the cornstarch reach that temperature to thicken the filling.
There is nothing appetizing about a soggy crust and runny filling. JMHO.
I don’t make pizzas anymore. Gotten away from the greasy stuff. So I figure I might as well use the stone for cookies, (which I rarely make except for holiday times), so I could use it for the pies which I make UNBAKED AND FROZEN IN THE FREEZER.
I am doing this for my SIL’s brother who is getting married in 4 weeks and is having a picnic reception. So I am trying to get ahead start by making and freezing the unbaked pies ahead of time.
I did a homemade cherry pie this way, with double crust, and 3 bags, (12 ounce size), of Dole’s frozen Dark Sweet Pitted Cherries, drained very well and then put them in a bowl with all the necessary spices, a little sugar, and cornstarch. Toss gently to coat, and put filling in pie and baked as in the above on the stone. It turned out very well.
So the samples that I make, I am taking notes on them from the very step to the last, from assembling to freezing to baking and to tasting. Keeping those notes on MicroSoft word document so I have something to refer back to if a sample doesn’t work out to my liking. (No sense in repeating the same mistake twice.)
Any other ideas or suggestions will be greatly appreciated.