As a former baker at a fruit orchard, here is a great idea when you have all the fruit coming in nice in ripe. Make your pie ups like you are going to bake them, than stick the whole pan (would have to be the foil pans) in a gallon freezer bag and freeze. Just pull out the night before to unthaw and than bake as usual. Also question, what do you do to restore rusty cast iron skillets? My grandma used to do that, Kimberly - her deep freeze had stacks of pie in it. What a wonderful treasure! As for cast iron, rub with salt and vinegar to remove rust. Then coat with shortening, and bake in a low (250°F or so) oven for several hours. Repeat as necessary. Also, simply Googling "restore cast iron pans" will give you lots of info. Here's one article you may find helpful. Good luck - PJH

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