Pies Shrinking in Food Display Warmer Problem

As long as the pies are baked, they should be kept at room temp in a display case, not a warmer. Have you noticed that when grocery stores display their pies, they are either behind glass or are in separate boxes or plastic clamshells? Pies should either be at room temp or refrigerated, NOT kept in a warmer. You will always get drying and shrinkage as long as you do keep them in the warmer, because you are essentially baking the pie in it all day. 

Um, baked goods are generally not considered PHF (potentially hazardous foods) and most jurisdictions exempt then from being kept out of the danger zone.

Check with you local health inspector for the rules in your area.

Most fruit pies will last for a day or two with no problems as long as they are in a case of some type, they definitely do not need to be kept hot, IMHO.

Don't forget, your local friendly health dept. may have suggestions and regulations regarding how long you keep the pies out and at what temperature. Also, check out your competition, see what pull dates they have on their pies and how they are storing them, this'll give you some idea of what they consider sale-able shelf life. (For THEIR pies, which may have preservatives).

Assuming your pies have no added preservatives, I'd say 4 days refrigerated, and 2-3 unrefrigerated. Just to be clear, we're talking 2 crust, fruit baked pies, right? Not stuff like chiffon pie, meringue pie or cream pies?

But personally? When I bake a pie at home, I leave it out at room temp for at least a week (if it lasts that long). 

I hope others chime in here, and add their perspective.

Braden. Re savory pies if they contain meat or chicken I would refridgerate after 3 hours at a cool temp. If the outside area is air conditioned even better but then in fridge.. As far as fruit pies, most contain an acid which will let them remain out at room temp (but Covered) they should lold at least 2 days. The savories can be held under a plastic dome dust cover. I would only set out what you think you will sell. Whenyou bake your fruit pies try adding a bit more lemon juice or citric acid .  Take a lot of good size pictures of the pies and display them also.

Braden!  Kinetic Energy which micro wave ovens use to cook has a tendancy to dry out anything made wih dough or bread itself . I would suggest putting a small heatproof glass or bowl in the microwave filled with some water. This will add some humidity and stop the drying.

<<Don't forget, your local friendly health dept. may have suggestions and regulations...>>

Good one! Our HD is not friendly. Nor are they informative. Or consistent. But I digress.

The rule of thumb I was taught when I was in culinary school is to make sure you temp your pies throughout the day to ensure they are not hitting the danger zone for longer than an hour, but that depends on the ingredients. Custards are tricky, fruit pies not so much because of the acidity. Savory or anything with meat or cheese can get you into trouble.

Braden,

What temperature were you attempting to hold the pies at?

In California, the hot holding temperature is 135°F, with no food safety time limit, though food quality will eventually suffer.

Braden, I meant to take the temperature of the pie using an instant read thermometer at various times to make sure they're not in the danger zone, which is set by the county. It's 135 degrees here, changed from 140 two years ago.