This post took me back to when my Grandmother was alive. She used to do this all the time, apple, peach, berry and stawberry rubbarb pies were always in her freezer. Now she did not defrost her pies, as she partially baked the bottom crust for about 10 minutes, cooled and then filled them. Her crusts were always flakey and nice. The only one who could beat her in the crust department was my Dad, but made and then baked his pies. When she did her pies this way, she would add a sprinkle of flour at the bottom to soak up the extra juice. Good idea about the extra flour in the bottom; I often sprinkle Panko bread crumbs in the bottom of juicy pies. Thanks for sharing! PJH

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