Prepare to fall in love with the ultimate dessert experience: the Easy Mile High Apple Pie. This show-stopping pie is generously filled with five pounds of perfectly tender apples, bursting with the delightful flavors of brown sugar and a hint of zesty lemon juice. What truly sets this recipe apart is a clever technique: we pre-cook the apple filling. This crucial step ensures every slice delivers a harmonious balance of perfectly baked apples and a gorgeously flaky, buttery pie crust, eliminating any dreaded gaps between the filling and the top crust. The result is an apple pie that isn’t just delicious, but visually stunning and consistently perfect.
Achieving the best Mile High Apple Pie involves a few thoughtful extra steps, but we promise, the exquisite outcome makes every moment worth it! Our secret lies in pre-cooking the apple pie filling. This technique guarantees that both the rich apple filling and the delicate, golden-brown crust bake to absolute perfection. It prevents the common issue of an undercooked filling or a soggy bottom crust, and ensures there’s never an unsightly gap between the luscious apple layer and the beautifully crimped top crust.
Just like our beloved Perfect Blueberry Pie and Mixed Berry Pie, chilling the filling before assembling the pie is absolutely essential for success. Introducing hot filling to a cold, butter-laden crust is a recipe for disaster; the heat will prematurely melt the butter, compromising its structure and preventing those coveted, beautiful flaky layers from forming. Patience is a virtue in pie-making, and cooling the filling properly is key to a superior texture.
For this magnificent creation, we recommend using our acclaimed All-Butter Pie Crust, especially when prepared using the efficient Stand Mixer Method demonstrated in this video. Its rich, buttery flavor and delicate flakiness are the perfect complement to the robust apple filling. Alternatively, you might consider our Vodka All-Butter Pie Crust for an exceptionally tender texture, or a classic Old Fashioned Shortening Pie Crust if you prefer. If you’re craving a quicker apple dessert that skips the pre-cooking step, try our easy apple crisp recipe or a simpler easy apple pie. For a delightful, portable treat with the same incredible flavor, explore our charming apple hand pies!
Table of Contents
- How to Keep Precooked Apple Pie Filling from Being Soggy
- Essential Ingredients for Your Mile High Apple Pie
- Frequently Asked Questions About Apple Pie
- Serving Suggestions for Mile High Apple Pie
- The Ultimate Mile High Apple Pie Recipe
How to Keep Precooked Apple Pie Filling from Being Soggy
Preventing a soggy apple pie filling is paramount for a truly exceptional Mile High Apple Pie. The goal is a filling that is tender but still holds its shape, without releasing excessive moisture during the final bake. Here are our top strategies to achieve this perfect texture:
- Select the Right Apples for Optimal Baking: The foundation of a great apple pie is the apples themselves. For a “Mile High” pie, you need varieties that maintain their structure and offer a delightful texture even after baking. We highly recommend crisp, firm apples that won’t turn to mush. Excellent choices include Honeycrisps for their balanced sweet-tart profile and exceptional crunch, Braeburn for its rich, aromatic spice, Jonagold, Cripps Pink (often sold as Pink Lady) for a lovely tart-sweet flavor, Gala for its mild sweetness, and Granny Smith for its classic tartness which provides a wonderful counterpoint to the sugars. Using a mix of sweet and tart varieties, such as combining Granny Smith with Honeycrisp, often yields the most complex and balanced flavor profile, adding depth to every bite.
- Cook Until Crisp-Tender Perfection: Think of this stage as the culinary equivalent of achieving “al dente” for pasta – but for apples. You want the apples to be tender and cooked through, but still retain a slight resistance or a subtle crunch. They shouldn’t be fully soft and mushy at this point, as they will undergo further baking in the oven and continue to soften. This crisp-tender state ensures they finish cooking beautifully in the pie without becoming overcooked or disintegrating into a purée. Keep a close eye on them during the pre-cooking process, stirring gently and tasting frequently to ensure even cooking and to hit that perfect texture.
- Rapidly Cool the Filling to Halt Cooking: This is a game-changing technique that ensures optimal apple texture. After your filling reaches the crisp-tender stage, it’s crucial to stop the cooking process immediately to prevent overcooking. Our method involves freezing two rimmed baking sheets lined with plastic wrap or parchment paper beforehand. As soon as the filling is ready, immediately pour it out onto one of these parchment-lined, frozen sheets, spreading it quickly into a single, thin layer. Cover it quickly with another layer of plastic wrap, poke a few small ventilation holes to allow steam to escape, and then place the second frozen baking sheet on top. Refrigerate this entire setup until the filling is thoroughly cold. This rapid cooling halts the cooking process, preserving the apples’ ideal texture and preventing them from becoming overly soft or releasing too much liquid into your crust.
Essential Ingredients for Your Mile High Apple Pie
Crafting an extraordinary Mile High Apple Pie begins with selecting the finest ingredients. Each component plays a vital role in achieving the pie’s iconic flavor, texture, and towering stature.
- Apples: The Heart of the Pie: For baking, we highly recommend using a diverse assortment of apples. This variety isn’t just for fun; it creates a far more complex and nuanced flavor profile, elevating even the simplest apple dishes. Choose apples known for retaining their delightful flavor and firm texture when cooked, such as Gala, Honeycrisp, Pink Lady (Cripps Pink), Fuji, and Braeburn. With five pounds of apples—a truly generous quantity for a “Mile High” pie—mixing varieties ensures a vibrant, multi-dimensional taste experience in every bite.
- Lemon Juice: The Brightening Agent: Fresh lemon juice is indispensable in this Mile High Apple Pie recipe. It does more than just add a lovely tangy flavor; it brightens the natural sweetness of the apples, preventing the pie from tasting overly heavy or cloying. Our golden rule for citrus: fresh is always best. If fresh lemons are unavailable, seek out high-quality store-bought lemon juice—preferably a frozen option that preserves its fresh taste, or one found in the refrigerated section. Avoid dark-colored bottled juices, as they tend to lose their fresh zestiness and can impart an off-flavor.
- Lemon Zest: A Burst of Aromatic Intensity: Don’t skip the lemon zest! It provides a concentrated burst of aromatic lemon oil, adding incredible depth and fragrance to the filling without adding excess liquid that could make your pie soggy. The zest contributes a bright, fresh note that perfectly complements the rich sweetness of the apples and spices. Remember to zest only the bright yellow outer layer of the lemon peel, carefully avoiding the bitter white pith underneath. A helpful tip: zest the lemon before you juice it, as it’s much easier when the lemon is whole and firm.
- Cinnamon: The Warm Spice: Cinnamon is the classic companion to apples, infusing the pie with its comforting warmth and signature aroma. We particularly love Saigon cinnamon for its potent, sweet, and slightly spicy notes, which truly stand out, but any good quality cinnamon will be absolutely delightful. For an extra layer of flavor complexity, you could introduce a few pinches of homemade apple pie spice mix, which often includes nutmeg, ginger, and cloves, or for an indulgent twist, stir in up to 3/4 cup of our rich salted caramel sauce into the filling for a truly decadent apple pie.
- Light Brown Sugar: For Depth and Moisture: The addition of light brown sugar is vital. It contributes a wonderful depth of sweetness and a distinct, mellow molasses flavor that pairs beautifully with apples. More importantly, it brings a touch of moisture to the apple filling, which helps create that perfectly gooey, caramelized consistency as the pie bakes. Its slight acidity also complements the apples, enhancing their natural flavors.
- Granulated Sugar: Pure Sweetness and Texture: We include classic granulated sugar primarily for its clean, pure sweetness that balances the tartness of some apple varieties. Beyond flavor, it also plays a crucial role in the pie’s overall texture, helping to retain moisture within the filling and contributing to a glossy, appealing appearance as it caramelizes during baking. The combination of both brown and granulated sugars ensures a complex sweetness and ideal filling consistency.
- Cornstarch: The Essential Thickener: Cornstarch is your best friend for a perfectly set apple pie filling. As a powerful thickener, it ensures that the delicious juices released from the apples during cooking and baking transform into a luscious, cohesive sauce, rather than a watery, runny mess. It binds all the ingredients together beautifully, providing stability both before and after the pie is baked, making for clean, neat slices that hold their shape. Without it, your pie would be a soupy disaster!
- Butter: The Golden Standard: For both the pie crust and a touch in the filling, unsalted butter is our preferred choice. Using unsalted butter allows you complete control over the salt content in your recipe, which can vary significantly between different brands of salted butter. This precision is key to achieving a perfectly balanced flavor profile in your Mile High Apple Pie, ensuring the butter’s richness shines through without being overly salty. When making the crust, ensure your butter is very cold for maximum flakiness.
- All-Butter Pie Crust: The Flaky Foundation: As previously mentioned, our All-Butter Pie Crust, particularly when crafted using the Stand Mixer Method in this video, provides an unparalleled flaky, tender, and flavorful foundation for this pie. The rich, golden crust is not merely a vessel; it’s an integral part of the pie’s appeal. For those seeking alternatives, the Vodka All-Butter Pie Crust offers exceptional tenderness due to vodka’s interference with gluten development, or a traditional Old Fashioned Shortening Pie Crust can be used for a different texture. The quality of your crust significantly impacts the final enjoyment of your Mile High Apple Pie.
Frequently Asked Questions About Mile High Apple Pie
Once your glorious Mile High Apple Pie has completely cooled to room temperature, you have several excellent storage options. For short-term enjoyment and to maintain its crisp crust, it can be stored loosely covered on your countertop at room temperature for up to 3 days. To extend its freshness significantly, refrigerating the pie will keep it delicious for up to 1 week. For longer preservation, tightly wrap the cooled pie in plastic wrap, then an additional layer of heavy-duty aluminum foil, and freeze it for up to 2 months. Always ensure the pie is fully cooled before wrapping to prevent condensation from forming, which can lead to a soggy crust.
A freshly baked Mile High Apple Pie offers impressive shelf life with proper storage techniques. At a comfortable room temperature, your pie will remain delightful and fresh for approximately 3 days. When moved to the refrigerator and properly wrapped, its freshness extends considerably, allowing you to savor it for up to a full week. For the longest possible enjoyment and to savor a slice months later, freezing your pie correctly can preserve its quality for up to 2 months, making it a perfect make-ahead dessert for special occasions or sudden cravings.
Absolutely! Baked Mile High Apple Pie freezes exceptionally well, making it an ideal candidate for meal prepping, holiday baking, or simply having a delicious dessert on hand. To freeze, first ensure the pie is completely cooled to room temperature – this is vital to prevent ice crystals. Then, wrap it meticulously in several layers of plastic wrap, followed by a tight layer of heavy-duty aluminum foil to prevent any freezer burn or absorption of freezer odors. Place the well-wrapped pie in the freezer, where it will maintain its quality for up to 2 months. When ready to enjoy, simply thaw the pie in the refrigerator overnight, and then reheat as desired for a “freshly baked” experience.
To bring your stored Mile High Apple Pie back to its freshly baked glory, reheating it in the oven is by far the best method for restoring its crisp crust and warm, gooey filling. Preheat your oven to 350°F (175°C). Place the pie (either a whole pie or individual slices) on a baking sheet to catch any drips. Bake until the filling is wonderfully warm and bubbling through the vents, and the crust has regained its irresistible crispness. This usually takes about 15-25 minutes for individual slices and 30-45 minutes for a whole pie, depending on whether it was refrigerated or thawed from frozen. Avoid using a microwave, as it will make the crust soggy.
Yes, absolutely! The beauty of this Mile High Apple Pie recipe is that many components can be prepared well in advance, significantly streamlining your baking process and reducing stress on baking day. You can prepare the pie crust dough up to a week ahead of time; simply wrap the dough disks tightly in plastic wrap and store them in the freezer. The pre-cooked and thoroughly cooled apple filling can also be made up to a week in advance and stored in the refrigerator in an airtight container, or even frozen for up to 2 months. This modular approach allows you to bake the complete pie at your convenience, even up to one week before serving, ensuring a fresh and delicious dessert with minimal last-minute effort.
This Mile High Apple Pie recipe scales up beautifully, making it perfect for feeding a crowd, preparing for large family gatherings, or for holiday baking. You can easily multiply the ingredients to make multiple pies, ensuring you have enough to go around. The most important consideration when multiplying the recipe is ensuring you have adequate space and appropriately sized equipment, particularly for cooking the apple pie filling. You may need to cook the filling in batches if your pot isn’t large enough to accommodate all the apples at once. Similarly, make sure you have enough frozen baking sheets or sufficient refrigerator space to rapidly cool all the filling efficiently, which is crucial for preventing it from overcooking.
While you technically don’t *have* to precook the apples for a traditional, thinner apple pie, for our “Mile High” version, we strongly recommend it, and it makes a significant difference in the final quality of the pie. Precooking the apple pie filling solves several common pie problems: it ensures an evenly cooked and tender filling (especially with such a large volume of apples), prevents an overbaked or burnt crust while the interior struggles to cook, and crucially, it eliminates that disappointing gap that often forms between the apple filling and the top crust as the raw apples cook down during baking. It also helps achieve the perfect crisp-tender apple texture throughout the pie, preventing it from being too mushy or too crunchy.
For the ultimate Mile High Apple Pie, choose apple varieties that are crisp, firm, and hold their shape wonderfully during baking, offering a delightful texture that doesn’t turn to mush. We highly recommend using a blend of different apples to create a more complex and balanced flavor profile, combining natural sweetness with a touch of tartness. Excellent choices include Honeycrisps for their sweet-tart flavor and crispness, Braeburn for its spicy-sweet notes and firmness, Jonagold for its balanced flavor, Cripps Pink (Pink Lady) for a balanced sweetness and firm texture, Gala for its mild sweetness, and Granny Smith for its quintessential tartness that beautifully balances richer flavors and sugars. A mix of two or three of these varieties will yield the most dynamic and delicious results.
Serving Suggestions for Mile High Apple Pie
The magnificent Mile High Apple Pie is a dessert that truly shines, whether served warm directly from the oven or enjoyed chilled. For an utterly classic and irresistible experience, we adore serving it warmed with a generous scoop of luxurious vanilla bean ice cream. The cool, creamy richness of the ice cream provides a heavenly contrast to the warm, spiced apples and flaky crust, creating a symphony of temperatures and textures. To elevate your dessert to an even more decadent level, drizzle a lavish amount of our acclaimed best salted caramel sauce over each slice – the combination of sweet apples, buttery crust, and rich caramel is simply divine. Another sophisticated option is to serve it with a light pour of vanilla bean crème anglaise, which offers a silky, custard-like texture and a flavor reminiscent of exquisite melted ice cream. Don’t forget a dusting of cinnamon, a sprinkle of toasted pecans, or a dollop of fresh whipped cream for added flair and visual appeal!
The Ultimate Mile High Apple Pie
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Ingredients
For the All-Butter Pie Crust (or use 2 store-bought crusts):
- 2 ¼ cups pastry flour measured by fluffing the flour then spooning it in
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 9 tablespoons unsalted butter cold, cubed into ½ inch cubes
- 2 ¼ oz cold water or as much or as little as needed
For the Pie Filling:
- 11 cups apples peeled, cored and cut into ¼ inch slices. From 5 lbs of whole apples
- 2 tablespoons lemon juice freshly squeezed from about 1 lemon
- 1 lemon juiced and zested (bright yellow parts only!)
- 1 teaspoon cinnamon
- ¾ cup light brown sugar
- ¾ cup granulated sugar
- ¼ cup cornstarch
- 2 tablespoons butter cubed
- Heavy cream & granulated sugar for sprinkling
Instructions
Prepare Pie Crusts:
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In the bowl of your stand mixer, whisk together the pastry flour, kosher salt, and granulated sugar until well combined. Add the cold, cubed butter and use the paddle attachment to cut the butter into the flour mixture on medium-low speed until the pieces are roughly the size of small peas or slightly larger. This ensures a flaky crust.
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With the mixer running on low speed, slowly begin to add the ice water, one tablespoon at a time. Exercise caution at this stage, as only a few teaspoons more than the initial amount may be needed to achieve the right consistency. The dough should just barely come together into a shaggy mass, but should not be wet or sticky.
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When your dough appears “shaggy” – meaning it looks like shards or strands of pastry with some loose flour remaining – turn it out onto a clean, lightly floured work surface. Gently work the dough together by gathering it and pressing it away from you with the heel of your hand, just until it forms a cohesive mass. If it crumbles excessively, lightly dip your hand in a little ice water and pat it onto the pastry dough, but avoid adding too much liquid. Remember, minimal handling is key to a tender crust to avoid overdeveloping the gluten!
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Divide the dough in half and gently press each half into a flat disk. Wrap each disk tightly in plastic wrap to prevent drying and chill in the refrigerator for at least 2 hours, or preferably overnight. Chilling allows the gluten to relax and the butter to firm up, making the dough easier to roll. If chilling overnight, allow the dough to rest at room temperature for about 10-15 minutes before rolling, otherwise, it will be too cold and prone to cracking.
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On a lightly floured surface, roll out one half of the pie dough into a circle roughly 2 inches larger in diameter than your 9 or 10-inch deep-dish pie plate, aiming for a consistent thickness of slightly more than ⅛th of an inch. Carefully line the ungreased pie dish with this crust, allowing the excess dough to hang evenly over the edges. Ensure the crust is neatly pressed into the dish without stretching. Place on a baking sheet, cover loosely with plastic wrap, and chill briefly in the refrigerator while you prepare the filling if it’s not already ready. Roll out the second half of the pie dough for the top crust to a similar size and thickness, place it on a separate parchment-lined baking sheet, cover with plastic wrap, and refrigerate as well.
Prepare the Filling:
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Begin by freezing two rimmed baking sheets; this step is crucial for rapidly cooling the filling later and preventing overcooking. Line them with parchment paper for easy removal.
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Peel, core, and quarter all five pounds of your chosen apples. Then, slice them into uniform ¼-inch thick pieces. This can be done efficiently by hand with a sharp knife, or for optimal speed and consistency, a mandoline slicer works wonderfully. Consistent slices ensure even cooking and a beautiful presentation.
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In a large, heavy-bottomed pot (ensure it’s large enough to hold all the apples comfortably), combine the sliced apples, lemon juice, lemon zest, cinnamon, light brown sugar, granulated sugar, cornstarch, and cubed butter. Toss all the ingredients gently but thoroughly to ensure every apple slice is evenly coated with the spice and sugar mixture.
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Place the pot over low heat and gently simmer, stirring occasionally, until the apples just begin to release their natural juices and soften slightly. This initial low heat helps prevent sticking. Increase the heat to medium and continue to cook, stirring more frequently to prevent scorching, until the filling has noticeably thickened and the apples have reached a crisp-tender consistency. Some apple slices will appear slightly translucent, while others will retain more opacity; this is perfectly fine and desired. The key is not to overcook them at this stage, as they will cook further during the final pie baking.
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Immediately remove the filling from the heat. Retrieve your two frozen baking sheets, which should be lined with parchment paper. Pour the hot apple filling onto one of the parchment-lined sheets, spreading it quickly into a single, thin layer. This maximizes surface area for cooling. Cover the filling with another sheet of parchment paper, then a layer of plastic wrap, and poke a few small ventilation holes to allow any remaining steam to escape. Place the second frozen baking sheet on top. Refrigerate this entire setup until the filling is completely cold. This rapid cooling technique is essential for stopping the cooking process and preserving the apples’ ideal crisp-tender texture, preventing them from becoming mushy.
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This precooked and cooled filling is wonderfully convenient and can be prepared up to a week in advance and stored in the refrigerator, or frozen for up to 2 months. Simply thaw it in the refrigerator overnight before you plan to assemble your pie. This makes pie assembly a breeze later on, perfect for busy schedules.
Mile High Apple Pie Assembly:
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Preheat your oven to 425℉ (220°C). For best results and a perfectly golden bottom crust, position an oven rack in the lower-middle position of your oven.
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Retrieve your chilled pie crusts from the refrigerator. If you haven’t already, roll out your pie crusts on a lightly floured surface into two circles that are roughly 2 inches larger in diameter than your pie dish, to a thickness just slightly more than ⅛th of an inch. Carefully line your ungreased 9 or 10-inch deep-dish pie dish with one of the rolled crusts, allowing the excess dough to hang evenly over the edges. Ensure the crust is neatly pressed into the contours of the dish without stretching or tearing. Place the lined pie dish on a sturdy baking sheet, cover loosely with plastic wrap, and chill briefly while you finish any last-minute preparations.
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Place your second rolled-out pie crust (designated for the top) on a parchment-lined baking sheet. Cover it with plastic wrap and chill until you are ready to use it for assembly. Keeping the crust cold helps maintain its flakiness and makes it easier to handle without becoming sticky or tearing.
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Pour the completely cooled apple filling into the pastry-lined pie dish. Mound the apples generously and evenly in the center, building it up high to create that signature “mile high” effect. Carefully place the chilled top crust over the mounded filling. Gently press out any air bubbles from underneath the top crust. Trim all but about ½ inch of excess dough from around the edges of the pie. Press the top and bottom crusts firmly together to seal, then fold the combined dough under itself. Create a decorative edge by fluting it with your fingers, pressing with a fork, or even using small pastry cutouts made from any leftover dough scraps to create an artistic top. Don’t forget to cut several vent holes or decorative cutouts in the top crust before baking to allow steam to escape during cooking, preventing the crust from puffing up excessively.
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For a beautifully golden and glistening finish, lightly brush the entire top crust with heavy cream and generously sprinkle it with granulated sugar. This adds a delightful crunch and sparkle, enhancing the pie’s visual appeal and taste.
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Place the prepared pie (still on its baking sheet) into the preheated 425℉ (220°C) oven. Bake for 15 minutes. This initial high heat helps set the crust and begin the browning process. After 15 minutes, reduce the oven temperature to 350℉ (175°C) and continue to bake for approximately 45-60 minutes longer, or until the filling is visibly bubbling through the vent holes and the crust is a rich, deep golden brown all over. If the crust begins to brown too quickly before the filling is ready, loosely tent the pie with aluminum foil. Once baked, carefully remove from the oven and allow to cool completely on a wire rack for several hours (at least 3-4 hours) before slicing. This crucial cooling time allows the filling to fully set, ensuring clean, beautiful slices.
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Notes
Technique for Perfection: The cornerstone of this Mile High Apple Pie recipe is the technique of pre-cooking the apple pie filling. This method is incredibly effective at preventing common pie pitfalls, especially with a “Mile High” quantity of apples. By cooking the apples partially before baking, we ensure that the filling is perfectly tender and cooked through, while simultaneously guaranteeing that the pie crust achieves its ideal golden-brown crispness without being overbaked or soggy. Furthermore, this technique eliminates any unsightly gaps that often form between the apple filling and the top crust as raw apples cook down, resulting in a beautifully structured and satisfying slice every time.
Storage for Freshness: Proper storage is essential to extend the enjoyment of your baked Mile High Apple Pie. A whole pie can be kept at room temperature, loosely covered with plastic wrap or foil, for up to 3 days. For longer preservation, refrigerate the pie, wrapped in plastic, for up to 1 week. If you wish to freeze the pie, ensure it is completely cooled to room temperature, then wrap it tightly in multiple layers of plastic wrap and aluminum foil to prevent freezer burn. It can be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating in a 350°F (175°C) oven until warm through and the crust is crisp, for best results.