I usually can peaches to save freezer space for beef and pork, which we raise ourselves, but I freeze a few for cobbler and pie as Iike the texture better, canned peaches seem softer when baked into a pie, etc. I blanch the peaches, peel them and put them into a solution of water with a couple of Vitamin C tablets broken open and dissolved in. Far cheaper than Fruit Fresh and it keeps the fruit from browning. Slice them, put them into a single layer on a sheet tray and freeze. If they stick just a few minutes will allow them to thaw just enough to release. Into a ziplock bag and into the freezer, and the individual slices let me take out just enough for a smoothie for the grandkids, a small batch of turnovers, some ice cream, topping for pancakes, whatever. I never use any sugar or syrup when freezing this way and even if I'm making scones or muffins the frozen slices still are easy enough to cut into smaller chunks. I've also done as Donna states and put all filling ingredients in a ziplock bag ready for use. The only thing I do differently is that I freeze the bags right in my pie plates, so they are the right shape to just plop into my pie crust for pie or into the pan to thaw and get ready for cobbler or crisp topping. When they are frozen they can be removed from the pie plate and stacked up for later use and the pie plate goes back into the cabinet for future use. Annie

I have lots of impossible quiches in the freezer. Some with salmon, chicken, or ham, and others just veggies, cut into portion sizes, wrapped in wax paper, then in aluminum foil. I nuke them in the wax paper on defrost for about a minute and a half, then unwrapped for a minute or so on high. Never found them to be rubbery unless I use cheap cheese (American, Velveeta, etc.) so Swiss, Muenster, Colby, or Cheddar is used and I don't use the pre-grated Parmesan in a can (that loses its flavor when frozen for some reason). Those pies make a great snack or lunch, and somebody in my house sneaks them at midnight. But, better than a doughnut, I'd say. Nancy

Both pumpkin and winter squash are squash in the vegetable kingdom under the edible gourd section. The canned pumpkin is Curcurbita moschata "Dickinson" a winter squash butternut variety, and the carving pumpkin is Curcubita pepo, a winter squash too but doesn't taste good in a pumpkin pie because it is so watery it never would hold together to become a "puree" which is what canned "pumpkin" is - a winter squash puree. If you want to make your own puree, grow or buy the good ol' Butternut/Buttercup, or lovely Red Kuri, or Kabocha, or my favorite because of the unusual blue skin color - Queensland Blue, but then I usually can't wait for it to be pie and bake chunks of it with brown sugar and butter, several times because they grow huge.Don't buy the Sugar or Pie Pumpkin because, though they are cute, they don't have much "pie" flavor and taste just boring bland. Freezing a whole pie is not a good idea because to defrost it you get the outside thawed but the inside still has ice crystals. Better idea is to cut into slices and freeze individually (I use wax paper) and then put all of them in a freezer (Food Saver vacuum sucker) bag. I also freeze some little baked fancy crust cutouts like leaves or acorns to pop on the top before serving. Nancy

Generally, sweets, bready things and fats freeze well. Nuts (enough fat) freeze well. Therefore, pie freezes well, and pecan pie specifically freezes well. Watery and celular things freeze less well, so you have to be more careful with vegetables especially, and with meats and liquid dairy. So a low-fat yoghurt cheese pie will be harder to freeze and thaw nicely.