I've not tried to freeze pie with streusel topping, only the double crust pies. While I THINK it should freeze fine without prior baking, the cream adds another unknown for me. I'd have to bake it, just because I don't know.

It's apple season here, care to post your recipe? I have a peck of Jonagold and another of Empire waiting for me.

Annie

Annie, I found a blog that had the recipe typed here. The recipe came from Cooking from Quilt Country by Marcia Adams, all recipes from the Amish. Every recipe I have tried from there has been a winner. Looking at the recipe again, seeing that there is egg and cream in the filling, it really probably is best to bake it first, which also means that when my friend takes it out, he just needs to warm it. One of DH's co-workers calls this recipe his favorite apple pie.

But the thing with a streusel topping, is it doesn't stay crisp after freezing....you would have to warm it enough to re-crisp the topping.

Hmm, then I wonder if since the recipe has you bake the pie for 20 minutes before adding the streusel if it would then be a good idea to bake the pie for that long (or maybe even 30 minutes), let it cool, add the streusel and freeze the parbaked pie?

I freeze dutch apple pies before I bake them. Is dutch apple topping the same as streusel? Every fall I make about a dozen peach pies and apple pies for the holidays, freeze and bake when needed. I wrap them in non-stick aluminum foil and freeze in freezer ziploc bags. Unwrap, place frozen on lined cookie sheet at preheated 375 for 15 minutes, then reduce to 325 until they bubble over a bit. Usually about an hour or so. (But my oven runs hot.) You really can't tell the difference between fresh baked and frozen baked. You have a lucky plumber!!