I have someone who wants me to make 600 pies by Mid-November. Pecan, Apple, and Pumpkin. What would you do? How much would you charge? Can you freeze pies and for how long? I need to tell this lady something and I don't want to tell her no. I have a partner and my family members have agreed to help. What is your opinion? 
What she gonna do with them?
You can freeze the pies, but you really have to investigate the costs to you. Pecans are super high right now due to Katrina, and what is the cost of your cooking source? Are you natural gas or electricity? How much are you willing to pay your bakers? All costs have to be figured in.
I am pretty sure you can freeze a pie, I would freeze till solid, then wrap tight in foil and put in a large zip lock back. As far as pricing goes, you'd think she would get a discount for the quantity, but for a small business I would charge more! Good luck!! START BAKING! (go with an line approach!)
WOW 600 PIES!!! 
I am thinking even if you can freeze them -where would you put them! Do you have freezer space for 600 pies?
Even if you were going to freeze, do you have room to keep 600 pies???
Does she need them all at once or spread out over a period of time? I would def. get money up front. You don't want to get burnt over 600 pies, that's a lot of dough!! 
Figure out your cost for each, but I would go $6 for pumpkin, $8 for apple and $10 for pecan if they are 8 inch. You can mass produce them in an assembly line fashion and save time. I would definitely invest in premade crusts. Get your helpers to donate as many mixers as you can round up, too. Good Luck! I hope the $$ makes it worth your time! 
you can freeze pie.. you can actaully bake them, freeze them and when you need them just take them out and box them up... the only thing that you would have to worry about is the texture... it may lose some crispness when fozen and then defrosted and for the apple pie..the fruit will be slightly softer.
To freeze them after baked... freeze them unwrapped, then wrap them securely and return them to the freezer.
for pricing like debsuewoo stated.. the pecans are going to be pricey.. I would charge a minimun of $15 per pie. They are home-made/gouormet and they take a lot of time.. 600 is a lot...
if you have room go for it. Here is some information for you:
http://www.ochef.com/457.htm
Freezing Pies
Amazon Honor System
Can you freeze fruit pies after baking? Will this ruin them? Specifically apple pie?
It is much better to freeze a fruit pie before baking than after the texture suffers substantially if frozen after cooking. If you must, thaw it at room temperature for about three hours, and then crisp it in a 450°F (235°C) oven for about 20 minutes.
If you can freeze the pie before baking it, dont defrost it when the time comes. Bake it unwrapped at 425°F (220°C) for 15 to 20 minutes, then lower the temperature to 350°F (175°C) for the remainder of the cooking time. The total baking time will be about 20 minutes longer than for an unfrozen pie.
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http://www.thriftyfun.com/tf212408.tip.html
FRUIT
Unbaked:
Prepare as usual only add extra thickening (1/2 tablespoon of cornstarch or 1 to 2 tablespoons of flour for each pie) and do not vent top crust. Tray-freeze until firm. Wrap airtight in heavy-duty aluminum foil. Label and freeze.
Baked:
Prepare and bake as usual. Cool completely. Wrap airtight in heavy-duty aluminum foil. Label and freeze.
Filling:
Prepare as usual only add extra thickening (1/2 tablespoon of cornstarch or 1 to 2 tablespoon of flour for each pie). Line pan with aluminum foil. Pour in filling and freeze until firm. Remove from pan, seal in foil. Label and freeze.
MINCEMEAT & NUT
Prepare and bake as usual. Cool completely. Tray-freeze until firm. Wrap airtight in heavy-duty aluminum foil. Label and freeze.
PUMPKIN Unbaked:
Prepare unbaked pie as usual. Tray-freeze until firm. Wrap airtight in heavy-duty aluminum foil. Label and freeze.
Baked:
Prepare and bake as usual. Tray-freeze until firm. Wrap airtight in heavy-duty aluminum foil. Label and freeze.
Pies That Do Not Freeze Well:
Custard pies, meringue pies and cream pies. They will be watery and separate after thawing.
Suitable Packaging:
The best material for freezing pies is heavy-duty aluminum foil or freezer-grade plastic wrap.
Maximum Storage Time at 0ºF
Baked fruit and pecan type pies-6 months; pumpkin-2 months; fully prepare chiffon pies-1 month; baked pie shells-4 to 6 months; unbaked pie shells-2 months.
Thawing:
Leave fruit and pumpkin pies in their wrapping and thaw at room temperature for 30 minutes, or warm then in a 350ºF oven. Unwrap baked pie shells and thaw at room temperature. Thaw unbaked pie shells at room temperature, or bake them (frozen) for 8 to 10 minutes at 475ºF. Thaw chiffon pie at room temperature for 1 hour prior to serving.
Refrigerating:
Fruit and pecan pies stay fresh 4 to 5 days in the refrigerator. Chiffon and custard pies keep 2 to 3 days.
RE: Freezing Pies
Martha Arkeen (Guest Post) | 08/26/2006
Request: Freezing Pies
Post by moderator (195) | View Profile | 11/17/2004
Can you bake pies ahead of time and freeze them? I want to freeze pumpkin and apple pies. If so, how do you keep them from going soggy when thawed?
Sue, from FLA.
Answers:
RE: Freezing Pies
When we bother to bake pumpkin pie, the recipe on the can of pumpkin always fills 2 of the pie crusts from the store so we just slide them into 1 gallon zipper freezer bags, freeze and defrost when we need them. We used to bake them for Halloween, eat one and eat the other on
Thanksgiving. But we've gotten out of the habit. If you want to warm them in the Microwave oven, remember to pop them out of the metal plate and into a Microwave safe pie plate. (11/20/2004)
By Linne Dodds
Apple Pies
On apple pies. Make as usual but DO NOT BAKE. place in freezer container, when ready to bake they will look/taste like just made. been doing it for years. (09/18/2005)
By Annette
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hope this helps and good luck
Pecans grow locally here, so they are not as pricey. Fruit is always in season and I can get #10 cans of pumpkin for like $5. Maybe my guess was too low 
. Just prepare as much as you can ahead, so assembly goes smooth. Maybe you want to see about renting a kitchen with more oven space, which also saves a heck of a lot of time on baking. Time is $$$, so the quicker you can get them done, the more $$$ goes in your pocket.
Unless you have a large kitchen and more then one oven, I would find a supplier, order the pies you need , bake and freeze. Thaw and then box them. You will have to figure your costs, time, boxes etc. You did bake the pies, so you wouldn't be cheating completely. I have worked in a very busy and large bakery and even with a staff and commercial ovens, that project would be taxing. I don't think you realize how much work you are looking at. If you decide to do this, are you peeling the apples? I think I would find a good source for pie filling, both apple and pumpkin. You may have to pay a little more, but in the end you'll be glad you did. You can always add your little touch to the product. As far as pricing, you will have to sit down and figure all the ingredients you will need and thats a bunch, then figure your labor, utilities etc. Good Luck. Let us know what you decided to do.
ckdcr8r, I think your price is low. This is going to be a TON of work and you want to make sure it's worth your time.
Even at $15 each I don't know that I would touch this, LOL. FIrst off I don't really do PIE and second off where in the world do you keep them all?? : )
What size pies are you talking about... 8, 9, 10 inch.....
That would also be a determinate of the price.. and I agree with everyone, that is a WHOLE LOTTA work and pies. But, if you believe you can do it then, go for it.
WOW !!! Can you make all 600 pies by yourself ? that's a lot of pie.
If it was me, i would say no, because of the amount of pies to bake.
I would think you need a commercial kitchen for this and a lot of people helping you.. I'm sure you are a great baker, but it's the number of pies that would scare me. That requires a lot of planning and baking.
But i'm sure you are very capable. Good luck. show us photos of your finished product.
The idea of finding a supplier is a good idea. You can add touches to them and it would save you a lot of headache. Look for wholesalers that carry restaurant products like Smart n Final. They have ready to bake pies and maybe in that quantity can sell @ just over cost. Unless your client has tried your special recipe, that might not work. I don't have any suggestions on where to keep them. If you are only using your home kitchen or your helper's kitchens, too, you may not want to even do this because you will run out of room quickly. 600 pies is a lot. Maybe you can refer the client to a local (independent) bakery who can handle the volume and see if you can get a cut as a referral fee. I'm sure bringing in that much business to an independent, they would be grateful enough to give you something for it. My original price was too low, in hindsite , but ingridients get cheaper the larger the quantity you buy. You can find IQF (individually quick frozen) apples, too that are already peeled, cored and sliced. Just add spices and they are ready to go.
FancyLayne23 MORE Power to you !!!!!
We are here for you for emotional support ....600 pies all the way!!! Down to the last drop of pie ......Let us know what your plans are going to be.....I cannot imagine having 600 pies... in my home all at one time....
Keep on baking....
CIndy
WOW 600 pies!!!!
I can really only speak about the pumpkin pie. When my husband's grandmother was alive she was the pumpkin and sweet potato pie queen in their little community. At any given time there were 50+ pies in her freezer. She baked them, wrapped them very well, and into the freezer they went.
I do agree that I worry about the cost of pecans figuring into your price.
I am also curious about freezer space.
I have always seen posts about "rent a kitchen," etc., and figured that just wouldn't be possible in my fairly rural area, but my parents go to a large church that also has a school. When they received their new rule sheet for the year it had "Kitchen Rental" listed with a price. I would definitely check into something like that, but remember to include it when pricing the pies!
Good luck!!!!
I worked in a gourmet restaurant and we made big amounts of pie and cheesecake starting 1 week ahead and freezing all the stuff.. You can make all your dough and freeze it in sheetpans, then make all your mixtures and make 1 type each day.
Good luck!
Wow! That you for sharing all your opinions. I am not for sure if I am going to take the order or if she will accept the cost. We have called and left her a message and we are waiting to hear from her. The reason she needs the pies is for a fundraiser for the PTO. They do it every year and have ordered from publix and they didnt like them and then Walmart last year but seen our ad and thought she's ask a smaller business that wanted to get their name out. I have alot of family an they have all said they will bake and help out so that shouldn't be a problem. And as for where to store them...well, my husband said with the money we get up front we can purchase a big freezer to put them all in. And if not I can ask my old boss if we could store them in his freezer. Yal have been a huge help. Thank you.
I say go for it. This is a chance for you to get your business out there. If your family is willing to help then I would do it. I would definitely ask for a deposit just to be on the safe side. That would be one huge pay day. If you figure $15 per pie at 600 pies, that's $9000 before expenses.
Good luck and let us know how it turns out.
I will let yal know if we get the order. We might be to highly priced. I'll let yal know when I hear from her. Thanks again.
Depending on the size of your kitchen or possible work area. I would set up an assembly line and just produce 200 hundred of each kind at a time. The oven space would cause me problems as would the freezer space and cooling area. Three or four people could knock out 200 pies in a days time if they had the space and ovens. The apple pies are the major problem. You might consider offering them frozen but unbaked.
PS. get an apple peeler that actually works- most of them don't.
You are going to have to be careful with the pricing, the PTO is doing this as a fund raiser so they are going to want to tack their cut on top of your price.
...and sometimes PTO thinks you will donate your time as a service to the community. Leaving them with only the cost of material/ingredients.
I personally think that fundraisers which involve baking and/or cooking should always be done on a pre-order basis.
And as for where to store them...well, my husband said with the money we get up front we can purchase a big freezer to put them all in.
Six hundred pies in one freezer?
Measure one pie wrapped to freeze, then figure out how much space you'd need for 600 of them. I suspect that you're not going to fit them in one or two home freezers of any size.
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