Originally Posted by meemersmom

Are you baking it first and freezing? Or freezing it uncooked? Its been my experience that freezing uncooked fruit tends to add a little bit of moisture that comes out when defrosting and cooking, so you might want to adjust the recipe a little bit as far as liquid goes. If freezing one that is already baked, I have kept strawberry and rhubarb pies in my freezer for nearly a year. I have a food vacuum sealer and pack them in that before freezing. It really does make a difference since it takes out all the air.