Found your apple pie article interesting. Every Fall I make at least 14 9” apple pies to put in my freezer to have at the ready for church events, funeral dinners or just to eat. I usually use yellow delicious apples as I had my own tree, however rely on neighbors now. I use tapioca, a little flour, sugar, cinnamon and a little freshly grated nutmeg to flavor my pies. I peel enough apples and put in large bowl with flavorings to make at least 4 pies at a time. I put my homemade pie crust in foil 9” tins and sprinkle a little flour on crust then add enough apples to make a full pie once it has baked. I then add top crust, seal and sprinkle with sugar. As each pie is assembled I set it in the freezer. I usually leave them at least 24 hours or so then wrap in plastic wrap a couple of times, then do the same with foil, lastly I put each pie in a 2 gallon freezer resealable bag, label it with kind and date. I have done this for years; no runny pies and lots of compliments. I have used similar technique with strawberry rhubarb, and blackberry and raspberry pies. No one knows they were not freshly made! Maybe I am just lucky but has always worked for me. I do enjoy reading all your great recipes and techniques; always pick up something from them. Thank you!

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