A pie’s lifetime is usually short, because it’s pie and it’s delicious. But if you happen to have leftovers anyway, here’s what to do.
For creamy, custardy, mousse-filled pies, keep them tightly covered in the refrigerator for up to 4 days. Don’t bother freezing them, because the filling won’t hold up well.
For pies with eggs in the filling (like pumpkin pie, pecan pie, etc.), keep them tightly covered in the fridge for up to 4 days. These pies will freeze, but the texture of the filling and crust won’t always hold up as well. Wrap tightly in plastic wrap and foil, freeze for up to 2 months and thaw covered in the fridge overnight.
For fruit pies, keep them at room temperature covered with plastic wrap or foil for up to 2 days. After that, put them in the fridge tightly covered and they’ll last another 2 days. Fruit pies also freeze surprisingly well. In the case of our Perfect Apple Pie, you can put it fully baked and cooled in the freezer: Wrap baked and cooled pie tightly in plastic wrap, then place and seal in a 2-gallon freezer-safe storage bag. Freeze for up to 4 months. Thaw in the fridge overnight; remove from bag and plastic wrap and cover with foil. Bake at 350°F for 25 to 30 minutes or until warm.