"Chris" > wrote in message
om...
> Awhile ago, I started a pie but only got as far as the shell. I froze
> it (unbaked) and figured I could use it later. Well, later is
> Tomorrow and the pie is Cherry.
>
> Here are the questions:
> 1/ Do I thaw the thing first before filling,
> 2/ Do I prebake it then fill it, and
> 3/ DOES ANYONE HAVE A RECIPE FOR CHEERY PIE FILLING!!!
>
> The final question might be most important.....
>

You can use the crust right out of the freezer without any other
considerations. As Martha Stewart says "make them cold, bake them hot." I
often freeze my pie shells after lining the pie plate. It help prevent
shrinkage in the oven (or at least I believe that it does.)

I like to use Minute Tapioca as a thickening agent and like the following
recipe found on the package:

4 cups fresh pitted sour cherries (You can used canned or frozen cherries)
1-1/2 cups sugar
3 Tbsp. MINUTE Tapioca
1/4 tsp. almond extract
1 pkg. (15 oz.) refrigerated pie crust (you can use you own
crust)
1 Tbsp. butter or margarine



MIX cherries, sugar, tapioca and almond extract in large bowl.
Let stand 15 minutes.
PREPARE pie crust as directed on package for 2-crust pie, using
9-inch pie plate. Fill with fruit mixture. Dot with butter. Cover with
second pie crust. Seal and flute edge. Cut several slits to permit steam to
escape.
BAKE at 400°F for 45 to 50 minutes or until juices form bubbles
that burst slowly. Cool.