Grow Your Own Magazine

I was going to make some apple pies (in foil trays) and freeze them.

But, I'm so rubbish at this freezing stuff!

Would I freeze before I cooked the pies or after?

Also:

If I'm making apple or plum crumble, is it feasible to make the fruit filling and freeze it until I need it?

Cheers

(A very unknowledgable) Shelley

Yes and Yes. It would be easier to freeze the pie uncooked and then cook from frozen. Also freeze the plums, defrost them add crumble on top and cook.

Agree with Sliverfox and yes to both.

Alothough don't do like me a few years back and freeze a whole alrge freezer bag of rhubharb puree, when I only ever cook small amounts at a time... mind you a good stress relief - bashing the huge frozen lump of rhubarb on the table to break a clump off!

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Shortie

"There are only two lasting bequests we can hope to give our children; one of these is roots, the other wings" - Hodding Carter