do glass pie plates freeze/shatter in a chest freezer? do you need to add any kind of preservative to the frozen pie? I used to do this, get the pie already for baking, then wrap well, freeze in a glass dish, in my refrigerator freezer, take out and let thaw almost completely, then bake normal, 50 minutes at 400 degrees. I've been second guessing myself lately on saftey and the glass breaking in a chest freezer. I like your ideas, especially about removing from pan when frozen and I agree, it needs to thaw, but in the fridge in the bag is a great new tip for me. Thanks, it's almost apple picking time and I've been pondering. :)

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