After much trial and error I have finally worked out the science of freezing and thawing pies, cakes, and breads.
First off, not all baked goods can or should be frozen... they just don't seem to taste right after thawing, as if they just lost their flavor and all the goodness within. The ones that can, can be frozen for up to a month and will start to lose SOME flavor after about 2-3 weeks. In my house, the only time I ever find myself freezing anything is before the holidays so that I can bake ahead of time and thaw the night before the festivities.
Freezing pies and bread, etc...
Once the baked goods have cooled completely, wrap in 2 layers of plastic wrap, next wrap in 1-2 layers of aluminum foil (if you are just freezing them for a few days - 1 week you should only need 1 layer of aluminum foil, any longer I suggest 2 to keep in that freshness). Freeze on a flat surface away from meats, or at least on a separate shelf.
When you are ready to thaw out the baked goods remove the foil and plastic wrap, and place in the fridge for about 6-8 hours to thaw. If you let them thaw on a counter at room temperature they will condensate and all that water will soak up into your crust and make it extremely soggy... yuck!
This worked out perfectly on Thanksgiving this 2012. My boyfriend, daughter, and I had 4 dinners to go to between both or our families and I made 2 pies to keep at home (they were devoured within a day), 1 for my mother to take for her co-workers, 1 for the boyfriend to take for his co-workers, and 1 for each of the dinners we had to go to, those 4 are the ones that I had to freeze. The night before Thanksgiving, I cleared a poop ton of space in our fridge and thawed them in there overnight. Everyone RAVED about how delicious and fresh they were (little did they know, they had been prepared a week earlier and frozen right after cooling).
HOPE THIS HELPS!
Casandra
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