I have done it by making the pie, and freezing it raw. Take it out and bake according to directions for baking a frozen pie. Most better cookbooks should have that info.

Patti

Yes, I know that, but I didn't have time to prepare a pie for the freezer. I quickly cut up and froze the fruit, and then when I made a pie with the thawed fruit, it was watery. I used the same amount/kind of thickener I would have used with fresh fruit, that's why I don't understand what went wrong.

Somehow the frozen fruit gets watery. Same happens with berries
and squash/pumpkin. I cook my filling in the microwave to get rid of the extra moisture.

we grow rhubarb here in our garden, and I make strawberry rhubarb freezer jam every summer.. usually 25 or 30 jelly sized jars, and it lasts for at least 6 or 7 months in the freezer.. I make cobblers, crisps, nut breads, you name it, we eat it! So yummy for the tummy!

see the rhubarb on my island? and the jars of jam are strawberry-rhubarb freezer jam, as well as our local mountains Huckleberry freezer jam I just made last week. So yummy!

Huckleberries ALREADY? Are they the RED Coastal berries or the blue/purple mountain ones. It's awfully early for HUCKS..
isn't it?

oh my gosh I miss them so much my mom use to make the BEST Huckleberry pie.
I remember running home from school 12 blocks or so just to have a piece for lunch.
Now that brings back memories of when I was in eighth grade!

My husband & I make jams/jellies for some local farmstands & 2 of them are strawberry rhubarb & blueberry rhubarb. We water bath them - the freezer is too filled with fruit! I make triple batches when using rhubarb but have to wait longer for it to jell, & use a little more pectin. The ratio is 2 berry to 1 rhubarb.
Terry in NY

Sounds so good. Will try it, but wanted to ask you if this pie sets up nicely or is it runny? Does the juice cooking out of the rhubard thin down the cherry pie filling? Thanks

Did the jello make the filling too solid or was it still a little juicy?