Cook the filling and use Clear Jel or Frezer Flow starch as a thickener. Make the bottom pie shells and spread margerine on the bottom and insides of the shell. Chill the shells a while, as well as the prepared filling. Fill the shells and add the top crust, and make a small hole (half to an inch) for venting. Place in freezer, to firm up. Then bag in FS bags if possible. When you want to bake one DO NOT THAW, set the oven to 425, and place the pie on a big cookie sheet or flat pan to catch drips. Mine don't boil over much as they have no sugar added. Bake about an hour or more, on the lower third of the oven. Look for bubbling at the vent hole. If the top crust is browning too fast, place a piece of foil over it. I make many meat pies this way, chicken, turkey, and even beef. They are all made similar to this method. Try getting some PUFF Pastry sheets, from the freezer, thaw, then cut in quarters and, and fill the center with some of the apples, fold up all four sides, or fold into a triangle. I also likd to wipe the top with water and sprinkle sugar on the top crust before baking. Adds a nice touch to pies.

I'd freeze it before baking, it will taste much fresher. I was just looking for a question someone asked about freezing apples... I just came across this idea, posted on another forum... sorta applies to your question too! Freezing Apples For Pies Peel and slice apples into a pie pan. Freeze - no Fruit Fresh needed. When frozen, slip the apples into a Ziploc or other plastic bag. When ready to use, slip the apples into a unbaked pie shell. Mix 1/2 cup to 2/3 cup sugar with 4 tablespoons flour and 1/2 teaspoon cinnamon. Sprinkle on the top of apples. Cover with top crust. Bake at 400 for 30 minutes. Reduce heat to 350 for 30 minutes. Nancy

I don't like those twist ties. Sometimes, we don't get them tight enough. Sometimes, they are laying all over the countertops, sometimes, I can't find a single one when it's needed. I love these clips! They've got a magnet on the back so I stick extras on the side of the refrigerator within easy reach. They hold bags tight with no slippage & are easy to use even with arthritis. We use the different colors for different products so they also eliminate the need for some labeling of regular standard stuff like oatmeal muffins w/apples versus oatmeal muffins w/walnuts. I also use the KA bakery bags & these clips hold them much tighter than I could ever accomplish with those wire twist ties things. /tricia Here is a link that might be useful: Clippy Things

I've seen recipes for skeeter pee on the winemaking sites I read, but being so far from citrus country it has never been an option. I can imagine it's great though! Jalapeno wine sounds weird, but I'd try it. Couldn't hurt... ok, it might hurt a little - in passing! It was tough to clean so many pears. I'm looking to fashion a fruit press for the next time I try to make that much. How much juice did you wind up with from your apples? Was it 2 carboys? People don't always realize that in pioneer days, and when Johnny Appleseed was traveling around, one of the main reasons for apple trees was for hard cider! Without refrigeration, fermentation was one of the few ways to preserve a lot of fruit. It had so many uses too! When your batch is done, a nice wedge of pie and a sip of the wine will make for a nice evening's dessert!