I always make my holiday pies in October from apple to pumpkin. I freeze the apple before baking as you showed and the pumpkin after they are baked. I put a little extra clear gel in the apple to prevent the juices from being too runny after being frozen. The pumpkin I cover the top with a piece of paper towel on top of the filling to absorb the frost/ice that sometimes collects. I defrost both in the frig. The apple gets baked as I would if baking it when first made. I have also made individual pies and done the same. I do thank you for the idea of parchment on the bottom so they an be removed to freeze. I will that this week.. I am so glad our little tip could be of use, it sounds like you have a great method for freezing and baking your pies. Happy Baking!-JDB

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