I love to make pies. We made our annual (well, second year) trip to Hood River and picked up 22 pounds of peaches for my pies this year. I can't wait to have one. We'll probably have our first one on Thanksgiving. YUM. The secret I found to freezing pies is to only freeze the inside of the pie (not the crust). Freeze it in the shape of the pie pan, remove the pie from pan after frozen, and then seal it for storage in through the Fall. When you're ready to cook it, put a bottom crust down and then place the frozen pie on top of the crust, add butter, and then put the top crust on, adding sugar. Bake for 30 minutes longer than if the center was thawed.
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