Using frozen pie shell.

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.

begin 666 spacer.gif K1TE&.#EA`0`!`( ``/___P```"'Y! $`````+ `````!``$```("1 $`.P`` ` end

Question?

How much effort is it to make a new shell for a pie.

Probably best bet is to bake it from frozen, unfreezing may cause it turn into mush.

To answer both the second and third question, experimentation is part of the fun of cooking. Using a new recipe rarely turns out well the first time, it takes practice.

George

I would prebake the pie crust first then add the filling & here's a recipe for cherry pie filling.

Take care, SPOONS My photo food log

Cherry Pie Filling 4 cups cherries, rinsed, stemmed and pitted 1 cup granulated sugar 1/4 cup lemon juice 4 tablespoons cornstarch 1/2 teaspoon almond extract 1.. Combine cherries, sugar and lemon juice in a mixing bowl, stir and let sit for at least 6 hours, stirring occasionally to dissolve sugar. Drain off and reserve cherry syrup. 2.. Combine a small amount of syrup to cornstarch to make a paste, then whisk cornstarch paste back into syrup. Pour mixture into a saucepan and cook over medium heat, stirring, until the sauce thickens. Stir in the drained cherries and almond extract. 3.. Cool, and store in sterilized, airtight jars or freeze in heavy freezer bags. Makes about 5 cups.