Leslie, this recipe can easily be divided in half to make only one pie if that is easier for your family's needs. Or if you'd rather make two full pies and freeze one, that is also an option. To freeze, prepare both pies through baking and let them cool completely. Wrap one tightly in plastic wrap and then foil to prevent freezer burn. It will last for about 1-2 months in the freezer while maintaining its texture and flavor. To serve, let the wrapped pie thaw in the fridge overnight and then pop into a warm oven (about 300-325°F) about 15 minutes until warmed all the way through. You can cover the pie with foil while it is warming to prevent the top from browning if it is already as perfectly golden as you'd like. Enjoy! Kye@KAF

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