You can't store these in the freezer forever - they're not sealed like jams are. But you can certainly make them up well ahead of time and freeze them for a bit.



When you're ready to bake these, take the jar out of the freezer and turn the oven on to preheat it at 375oF. Take off the lid and put the frozen jar on a plate or baking vessel so you'll have less thermal shock when it goes in the oven. Put a ring of foil around the edge of the pie for the first 45 minutes, take it off for 15.



Let it cool and either eat it out of the jar or run a knife around the edge to get it out.



And lastly, a note from Simple Simon, our inspiration:



The whole "glass shattering from temp changes" fear is the thing to worry about when you put the glass into direct contact with the change in temp, e.g. the stove, a campfire, boiling water, etc. A hot oven isn't the same thing at all because air has lousy heat transfer. Consider how you can stick your hand in a 210o oven for several seconds. Now consider sticking your hand in boiling water. Same temperature, but one causes a little discomfort while the other causes severe burns. The reason is that water transfers heat very well, as does metal (like a stove).



Don't ever stick your frozen jars into warm water. Don't ever stick your glass jar on the stove. Don't ever stick your hot glass jars into even room temp water. But frozen glass into a hot oven? Go for it. Cooks Illustrated (and their sisters, ATK and Cook's Country) have several recipes for things that go straight from freezer to oven with no trouble in the test kitchen, and they are where I got that information.

