I have two questions.
Last summer I pitted and froze fresh sour cherries, probably enough for a couple of pies. Has anyone tried using the method Rose uses i.e. allowing fruit to macerate with sugar and flavorings, extruding the juice, then reducing the liquid and adding it back to the pie with frozen cherries? If I don’‘t use that method, do you allow the cherries to thaw before using them or use them frozen? These cherries weren’t cheap so I don’t want to mess this up.
Second question: I know you can freeze an unbaked apple pie before baking. I want to use pyrex. Can you really put a frozen pyrex dish directly in the oven without it shattering when it meets that high heat?
Thanks for your help