I'm ready to freeze individual pies (Apple, cherry, blueberry). After reading just about every comment I'm going to brush bottom crust with egg white and half bake it, let cool, then fill, apply top crust and freeze. I have a food saver so that will work great. My question is this, once I'm ready to bake my mini pie straight from the freezer, at what temp and for how long? Thanks!

• Reply