With rhubarb pie, it's best to cook first and them freeze as the rhubarb can release quite a bit of moisture during the baking process. To freeze baked fruit pies remove them from the oven while their crust is only light brown. They will brown more when you reheat them. Cool and freeze the pies without wrapping, but be sure the pie is level during freezing. Once the pie is frozen solid, wrap it well and return it to the freezer. Store the pie in the freezer up to 6 months. To serve, thaw the baked pie in its freezer wrapping at room temperature for about 30 minutes, it will still be a little frozen. Then, unwrap the pie and place it on the lowest shelf of a 350F oven for 30 minutes, or until hot through. Happy pie baking! Kye@KAF

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