I've been asked to bake for a Friday morning bake sale. They've asked for pies and

C

cynupstateny

Well-known member
normally that would be no problem. I, unfortunately, will be out of town all day Thursday. Other than quick bread, anyone have a suggestion on what I can bake on Wednesday that will still taste fresh? Brownies are out- they always have a ton of them.

 
You can put a pie in a hot oven for 10-15 minutes to re-crisp and freshen the crust.

That should work fine if you made them Wednesday and refreshed them Friday.

 
Besides doing pies with Joe's advice, other choices are pound cakes and coffee cakes - pound cakes

have about a 5-day shelf life, covered, and coffee cakes vary - some have a shelf life of up to 5 days, covered or under a cake dome. I just saw one by Carole Walter, which can be stored up to 5 days - It's called: CLASSIC SOUR CREAM CINNAMON AND NUT COFFEE CAKE. Will post it if you're interested.

 
I was just going to suggest that, before I read this latest post. Good luck with the bake sale!

 
CynUpstateNY, this suggestion is probably too late to help you out, but you could make a fruit pie

anytime ahead and freeze it and then simply bake it the morning you need it.

I would do either apple or peach or blueberry as I can find good quality fruit of those 3 at this time. Do everything you would normally do to make a 2-crust pie EXCEPT do not brush the top with milk. Pop it in the freezer when you've put it together. Early on the morning of the day you want to serve or donate it, remove your frozen pie from freezer. Let it sit on the counter at room temperature for 30 minutes or as long as an hour. Brush top crust with whole milk, and bake fruit pie in a preheated 400-degree F oven for 15 minutes and then turn temperature down to 350 degrees F and continue baking 45 minutes to an hour until top crust is golden brown and juices are bubbling.

 
Not too much--as long as it is thoroughly cooked to start with. The pies they serve in restaurants

are at least two days old, I think.

 
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