I imagine you could do the filling uncooked–but I never tried it that way with this so I can’t say. What would worry me is that the thickener wouldn’t completely “cook.” Done cobbler style it definitely would. In fact, I really like that idea!!!

Thank you. I will use flour which would be 6 tbsp. I have made plenty of pies and froze them but I did not cook the filling first. Do you think I could not cook the filling in this recipe? If I freeze cobblers or pies, I bake from the frozen state and just add 15-20 minutes to the bake time. For some reason, I usually bake a peach pie or cobbler for our reunion. If peaches last to close to the end of August, I will make it fresh and cook the filling as directed in the recipe.

I don’t see why not!! But I really don’t know what to tell you about how long to bake it from frozen. You could always defrost it first. However what I would do is make the filling and then freeze that then proceed with fresh pastry. If you are going to freeze the filling, I’d opt for instant tapioca or flour for the thickening agent because regular cornstarch probably won’t hold up.