freezing mini cherry pies
I'm thinking of making a bunch of little cherry pies in muffin tins, and I'm wondering if anyone has tried this, or can share any thoughts. Do pies freeze well? Should one half-bake and then defrost/bake finished in the oven? Any ideas most welcome; I have a surfeit of cherries (along with a few strawberries and blueberries which I need to use now.
I make lots of cherry pies, but never tried it in muffin tins. Sounds delightful though. AND I frequently make them in advance and freeze. No need to half-bake them though. And no need to pre-thaw. Just turn down the oven after the required time for the non-frozen pie to 350 and continue baking until done.
One of my joys from Christmases past was receiving a CARE package of individual mince pies baked in muffin tins from my mother when I lived far far away, which I would then freeze and hoard for myself as mince pie Popsicles! Granted, mince pies are not cherry pies, but I would think that if one bakes well in muffin tins and freezes well, the other would too. Go for it!