Well, your Mom was at least half right; I happen to prefer a crust that uses half lard (leaf lard if you can get it) and half butter. Some old timers swear by goose fat or bear fat, but I haven't had the experience. Not sure I want it. ;-) And yes, you can certainly freeze the pie and pour on the simmering caramel after thawing the pie. I worked in bakeries for some time and it was our practice to hand-make and freeze hundreds of pies before every major holiday. Your pies will no doubt be much better than our mass-produced ones. It's very satisfying to make a good pie. This post was edited by marknmt on Tue, Jul 9, 13 at 20:15

How nice to have such helpful family members. Sounds like a lot was accomplished. I really love tree-ripened apples. Good to hear that you and Leone are cooking them up. My late great aunt made such good pies, and she gave me a gizmo that peels and slices apples -- I guess it's almost time for me to get busy too. There is a place in SoCal that we like to drive to in the fall for apples. With this heat wave I'll bet their crops come in earlier this year too.

Cook the filling and use Clear Jel or Frezer Flow starch as a thickener. Make the bottom pie shells and spread margerine on the bottom and insides of the shell. Chill the shells a while, as well as the prepared filling. Fill the shells and add the top crust, and make a small hole (half to an inch) for venting. Place in freezer, to firm up. Then bag in FS bags if possible. When you want to bake one DO NOT THAW, set the oven to 425, and place the pie on a big cookie sheet or flat pan to catch drips. Mine don't boil over much as they have no sugar added. Bake about an hour or more, on the lower third of the oven. Look for bubbling at the vent hole. If the top crust is browning too fast, place a piece of foil over it. I make many meat pies this way, chicken, turkey, and even beef. They are all made similar to this method. Try getting some PUFF Pastry sheets, from the freezer, thaw, then cut in quarters and, and fill the center with some of the apples, fold up all four sides, or fold into a triangle. I also likd to wipe the top with water and sprinkle sugar on the top crust before baking. Adds a nice touch to pies.

I'd freeze it before baking, it will taste much fresher. I was just looking for a question someone asked about freezing apples... I just came across this idea, posted on another forum... sorta applies to your question too! Freezing Apples For Pies Peel and slice apples into a pie pan. Freeze - no Fruit Fresh needed. When frozen, slip the apples into a Ziploc or other plastic bag. When ready to use, slip the apples into a unbaked pie shell. Mix 1/2 cup to 2/3 cup sugar with 4 tablespoons flour and 1/2 teaspoon cinnamon. Sprinkle on the top of apples. Cover with top crust. Bake at 400 for 30 minutes. Reduce heat to 350 for 30 minutes. Nancy