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.
Freeze or refrigerate pie until firm, about 30 minutes. Meanwhile, preheat oven to 400 degrees, with rack in lower third. Place pie on a parchment-lined baking sheet. Bake until crust begins to turn golden, about 20 minutes. Reduce oven temperature to 350 degrees.Continue baking, rotating sheet halfway through, until crust is deep golden brown and juices are bubbling and have thickened, 40 to 50 minutes more.reeze or refrigerate pie until firm, about 30 minutes. Meanwhile, preheat oven to 400 degrees, with rack in lower third. Place pie on a parchment-lined baking sheet. Bake until crust begins to turn golden, about 20 minutes. Reduce oven temperature to 350 degrees.