Have a slice of leftover pie in the fridge, just begging to be warmed up and devoured?
Summer is the best time for all kinds of luscious pies. Sure, it is difficult to leave a good slice of pie for tomorrow, but sometimes it does happen. Then, you have the quandary of how to recapture that “fresh out of the oven” warmth.
Learn from the sad lesson of my loyal taster and husband, Kevin, this past week. Last weekend, I experimented with rhubarb for the first time and ended up with a yummy strawberry rhubarb pie. Kevin secreted one piece in the back of the fridge. When he pulled the leftover pie out and popped it into the microwave two days later, guess what happened? He got rubber crust and mushy filling. Tragedy!
Now you know – don’t microwave pie.
Sure you can find web sites that claim reheating pie in a microwave is fine – but if you don’t trust me, try it. Or check what the veritable microwave queen, Barbara Kafka said in her landmark book, Microwave Gourmet “…starches in wheat flour … absorb liquid in the microwave oven; they tend to turn gluey… The baking problem is compounded by the tendency of eggs to become rubbery quickly in the microwave oven.”
So be smart – use a toaster oven or regular oven preheated to 350 degrees (maybe 10 minutes– or a bit more if the pie is straight from the fridge, but be careful on timing) – for re-warming pie.
Then when the pie crust is crisp again and just warm enough, add a scoop of ice cream and you’ll be in heaven.