Tyramine naturally occurs in a variety of foods, especially those that are aged and fermented. It can cause headaches and increase blood pressure, but you normally donât have to worry about eating tyramine-containing foods because itâs inactivated by enzymes in your digestive tract.yramine naturally occurs in a variety of foods, especially those that are aged and fermented. It can cause headaches and increase blood pressure, but you normally donât have to worry about eating tyramine-containing foods because itâs inactivated by enzymes in your digestive tract.
1 The length of time you will have to bake the pie depends on how cold your freezer is, how hot the oven is, and the amount of filling in the pie. 2  A good general rule is to bake the pie for 20-45 minutes longer than the recipe specifies for cooking normally.ontinue baking the pie for another 45 minutes. 1  The length of time you will have to bake the pie depends on how cold your freezer is, how hot the oven is, and the amount of filling in the pie. 2  A good general rule is to bake the pie for 20-45 minutes longer than the recipe specifies for cooking normally.
If using frozen fruit, do not thaw before adding to the pie crust. Use twice the amount of thickener called for in the recipe, and keep in mind that you will have to bake a frozen-fruit-pie much longer than a fresh fruit pie. Start the pie in a 400ËF oven and bake for 50 minutes. Then, slide a baking sheet underneath the pie pan, lower the oven temperature to 350ËF, and bake until thick juices bubble through the vents in the upper crust, about 25 to 40 minutes more. Do not glaze the upper crust with sugar or egg, as the longer baking time would darken the top too quickly.