To capture fruit when it’s plentiful for use later in pies, try this. Line a pie pan with waxed paper. Then make the fruit pie filling as you normally would, and pour it into the pan. Cover the pan and freeze it. Once the filling is frozen, it can be removed from the pan, wrapped and stored in the freezer. When you’re ready to bake a pie, just put the frozen filling into a prepared crust and bake, using the baking time for a frozen pie.