Pies and Tarts

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Pies and Tarts are always stored according to their type. 

Chiffon Pies: Must remain refrigerated. They will keep for a few days, but are best consumed within a day or two.

Custard (pumpkin, pecan) and cream-filled pies: Wrap tightly in plastic wrap and store in the refrigerator for about a day or two. Pecan pies can be frozen, whereas, pumpkin cannot.

Fruit Pies: Store fruit pies such as apple, peach, blueberry, or cherry at room temperature for 1 to 2 days or 7 days in the refrigerator. They can be stored there because of their high sugar content and acidity, which retard the growth of bacteria.

Fruit pies can be frozen before baking. Make the recipe, but do not finish brushing the top of the crust with egg or cream wash or sprinkling with sugar. Freeze in layers of plastic wrap and foil. They will keep for a month or more. There's no need to thaw before baking; simply place in a well-preheated oven in a metal (not Pyrex because of reports of the pan cracking) pie pan, and bake.

Fresh Fruit Tarts: with fresh, uncooked fruit such as strawberries, should be stored in the refrigerator for up to one day. Fresh fruit does not freeze well.
Fruit pies such as cherry and apple can be stored at room temperature 1 to 2 days or 7 days in the refrigerator.

Lemon Meringue Pies: Must be kept refrigerated after cooking and cooling. 

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