Hi Rosa, you can use the same technique shown here for freezing unbaked pandowdy as well. Prepare the recipe up to the point of baking and then wrap well and freeze. When you're ready to bake, let the pandowdy thaw in the fridge overnight and then bake according to the instructions. You may need to extend the baking time by up to 15 minutes to account for the cold pie. This method will give you better results than baking the frozen pie. (It takes a very long time in the oven for the center to heat all the way through, by which time the outside crust is dry and potentially over-baked.) Kye@KAF

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