Hi Lisa- It sounds like you have really done your homework and have a great system worked out! When you do bake them off, you can use the same temperature you would have if you just made the pies fresh, but you will just need to watch the pies to know when they are done (with nice crust browning and bubbly filling) which will most likely be an extra 5-10 minutes from what was called for in the original recipe. Happy Baking! Jocelyn@KAF

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