"zxcvbob" > wrote in message
...
> Vox Humana wrote:
> > "Scott" > wrote in message
> > ...
> >
> >>I want to put up a couple of Concord grape pies for a later date. Would
> >>it be better to just freeze the filling, or freeze the unbaked pie?
> >
> >
> >
> > Fruit pies freeze well. Unless room in an issue, I would just make the
pies
> > and freeze them. You can bake them from the frozen state, adding 20
minutes
> > or so to the baking time.
> >
> >
>
> How does the crust do? I've frozen uncooked cherry pie filling before,
> but I've never frozen a complete pie because I assumed it would get soggy.
>

I don't have a problem with the crust. I realize that many people report
having soggy bottom crusts even when the pie isn't baked from the frozen
state. I think that baking the pie on a well pre heated baking stone on the
bottom shelf is a big help.