Does Apple Pie Need to Be Refrigerated?

Holidays at my house make me thankful I spent so much of my childhood mastering Tetris: there’s only so much room in the refrigerator, and it takes planning and ingenuity to cram everything in there!

Before the big meal, fridge space is monopolized by a brining turkey or a holiday roast. Afterward, all those airtight containers and foil packs containing leftovers tend to stack up. So what to do about dessert? Does apple pie need to be refrigerated, and what is the actual best way to store it?

Is apple pie OK left out overnight?

We have great news: You don’t need to refrigerate your apple pie if it contains sugar. According to the U.S. Department of Agriculture, fruit pies made with sugar can be stored at room temperature for up to two days. Keep it from drying out by stashing it in a pie carrier like this one ($22), or loosely wrap the pie with plastic or foil. After that, you’ll want to pop that delish dessert into the refrigerator so it doesn’t spoil.

On the other hand, pie made with custard or cream—or ones with egg in the filling (including pecan and pumpkin pie)—do need to be refrigerated. That rule also applies to fresh fruit pies without sugar, or ones made with a sugar substitute like Equal or Splenda.

How do you store apple pie in the fridge?

If your apple pie somehow managed to last two whole days without getting devoured, it’s time to put it in the refrigerator. Keeping it in the original pie pan is the easiest way to store leftover pie, but you can also portion individual slices in an airtight container or wrapped in aluminum foil. Cover the pie with plastic wrap, foil or an overturned bowl to protect the pie.

How long does apple pie last in the fridge?

Apple pie will last an additional two days in the refrigerator. That gives you four days total—two on the counter and two in the fridge—to eat up! Enjoy it cold straight out of the fridge, or warm it up in the oven if you prefer.

Can you freeze apple pie?

Yes! Fruit pies with sugar also freeze exceptionally well, where they’ll last up to four months in the freezer. Place any leftovers uncovered in the freezer until they’re completely frozen. Then, wrap the frozen pie tightly in plastic wrap or aluminum foil. Thaw the pie at room temperature and reheat it until it’s warm in a 350°F oven (about 30 minutes).

Now that you know how easy it is to store the leftovers, you may as well make a double batch of our most amazing apple pie recipes.

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The Best Apple PieBoost your apple pie with a buttery crust, pre-cooked apples and an incredible filling with cider, cinnamon and lemon juice. —Nick Iverson, Milwaukee, Wisconsin

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Looking for a quick recipe? Learn how to make fried apple pies.

Pumpkin Apple PieThe first time I made this for my family, they gobbled up this wonderful change-of-pace holiday dessert. It has a scrumptious layer of apples under the pumpkin.—Elizabeth Montogomery, Taylorville, Illinois

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Deep-Dish Apple PieThis recipe is a winner! The crust is so flaky and the filling is sure to please everyone. —Salem Cross Inn, West Brookfield, Massachusetts

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Cranberry Apple PieNew England is one of the prime apple- and cranberry-growing regions of the country. This is my all-time favorite cranberry apple pie recipe.

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Here's how to reheat apple pie in the oven, air fryer and microwave.

Golden Apple PiePies are the dessert I like best to prepare. This one's the favorite for family get-togethers, and it has been awarded blue ribbons at a couple of local fairs. —Theresa Brazil, Petaluma, California

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Check out how this soft pretzel pie crust transforms apple pie!

Berry-Apple-Rhubarb PieI make this family favorite every year for a gathering at my sister's, where the recipe is known as "Uncle Mike's pie." I use only fresh berries, apples and rhubarb that I grow myself. —Michael Powers, New Baltimore, Virginia

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Crumb-Topped Apple & Pumpkin PieThis special recipe combines all the warm, delicious flavors of the season and makes a truly unique presentation. It gets rave reviews each year and has become a holiday tradition at our house. —Trisha Fox, Plainfield, Illinois

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Taste of Home

Cranberry-Apple Lattice PieTwo favorite fall fruits bring out the best in each other — and rum works its own mellow magic. Few people pass up a piece of this pie. — Adri Barr Crocetti, Sherman Oaks, California

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Creamy Apple Crumb PieI revised this classic apple pie recipe from a church cookbook. I knew it was a keeper when my mother-in-law asked for a copy. Linda Pawelski, Milwaukee, Wisconsin

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Dutch Cranberry-Apple PieFresh cranberries bring tongue-tingling tartness and festive Christmas color to classic apple pie. With orange peel, spices and a crumb topping, this is a warm and wintry favorite. —Jerri Gradert, Lincoln, Nebraska

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Apple Slab PieApple slab pie is a terrific contribution to a covered-dish supper, picnic or potluck. It’s baked in a large 15x10 baking pan so it’s easy to make and tote, too. But be prepared—people always ask for a copy of the recipe! —Dolores Skrout, Summerhill, Pennsylvania

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Cranberry-Almond Apple PieMy grandmother made this treat every year for Christmas. It’s much better than everyday apple pie. The recipe is a family treasure. —Maxine Theriauit, Nashua, New Hampshire

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No-Bake Apple PieWe always have an abundance of apples in the fall, so I like to make this easy pie. My husband has diabetes, and this recipe fits into his diet ... but everyone enjoys it. —Shirley Vredenburg, Ossineke, Michigan

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Caramel-Pecan Apple PieYou'll love the smell in your kitchen—and the smiles on everybody's faces—when you make this scrumptious caramel apple pie recipe. It takes me back home to Virginia, to my granny's table. —Jean Castro, Phoenix, Arizona

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Blue-Ribbon Apple PieThis pie is special to me because I won a blue ribbon for it at the local fair and was able to compete at the state farm show. —Collette Gaugler, Fogelsville, Pennsylvania

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Apple-Cherry Cream Cheese PieA layer of sweetened cream cheese topped with a tart fruit filling makes this apple cherry cheese pie popular with family, friends and co-workers. It won the blue ribbon at a local fair. —Donna L. Rettew, Jonestown, Pennsylvania

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Candy Apple PieThis is the only apple pie my husband will eat, but that's all right since he makes it as often as I do. Like a combination of apple and pecan pie, it's a sweet treat that usually tops off our holiday meals from New Year's all the way through to Christmas! -Cindy Kleweno, Burlington, Colorado

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Sour Cream Apple PieA cool, creamy version of the original, this delicious dessert is the perfect finish to a satisfying summer meal. Its crumbly topping and smooth apple filling are crowd-pleasers! Be prepared to serve seconds. —Sharon Bickett, Chester, South Carolina

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Washington State Apple PieThis pie won grand champion in the Apple Pie category at the 1992 Okanogan County Fair. The pie looks traditional, but homemade filling gives it a different flair and terrific taste. —Dolores Scholz, Tonasket, Washington

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Salted Caramel Apple PieInstead of the usual ho-hum apple pie, my grandmother and I prepared this showstopper salted caramel apple pie for Thanksgiving. We had a wonderful time preparing it and an even better time eating it! —Emmie Hine, Wilmette, Illinois

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Apple Cranberry Slab PieMy husband loves pie, so I made one with apples, raspberries and cranberries. It’s so good, I bend the rules and let the grandkids have it for breakfast. —Brenda Smith, Curran, Michigan

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Apple Rhubarb Crumb PieMy family and friends always ask for my apple rhubarb pie for birthdays and get-togethers. Everyone loves the unique flavor that the rhubarb adds to this pie. —Sherri Moon, Decatur, Indiana.

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Browned Butter Apple Pie with Cheddar CrustHow do you make good old-fashioned apple pie even better? Enhance the crust with shredded cheddar cheese and stir browned butter into the filling. Wonderful! —Kathryn Conrad, Milwaukee, Wisconsin. Next, learn how to make shredded apple pie.

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Apple PieI remember coming home sullen one day because we'd lost a softball game. Grandma, in her wisdom, suggested that maybe a slice of hot apple pie would make me feel better. She was right. —Maggie Greene, Granite Falls, Washington

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Maple-Glazed Apple PieEven though we've lived in Florida for three years, I still feel like a Vermonter. My parents send us a bushel of Vermont apples each fall, and we try to visit in the spring to do some sugaring. —Patricia Putnam, Lakeland, Florida

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Cinnamon-Sugar Apple PieCinnamon apple pie baked in a cast iron skillet is a real stunner. This beauty, with its flaky, tender crust, also works in a 9-inch deep-dish pie plate. —Renee Schettler Rossi, New York, New York

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Apple Crumble PieThe crumb topping of this apple crumble pie recipe is awesome, which may explain why dessert always disappears fast. Or maybe it's the chunky apple filling. Either way, it's a family tradition. —Vera Brouwer, Maurice, Iowa

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Autumn Surprise PieWhat better way to welcome fall than with a homemade pie? This one calls for apples, pears and raisins flavored with rum extract. —Karen Gauvreau, Portage, Michigan

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Cookie Crust Deep-Dish Apple PieOne of my favorite make-and-take desserts, this deep-dish pie is based on an old Hungarian recipe that's popular in this part of Ohio. The easy cookie crust is the best part. —Diane Shipley, Mentor, Ohio

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Apple Hand PiesCaramelized apples are tucked into these apple hand pies that no one expects you to share! — Edwina Gadsby, Hayden, Idaho

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