A little advance planning goes a long way in making the holidays a breeze.

Get your baking done ahead of time and you’ll have more time to spend with your family on the big day.

Most unbaked fruit pies and tarts freeze perfectly, well wrapped, for a month, and there is no need to defrost before baking; simply add a few minutes on to the baking time.

On the other hand, if your looking to freeze pumpkin pie or chocolate pecan pie, bake them first, let cool completely, then wrap and freeze for up to one month. If pie stays in the freezer more than a month, it will start to deteriorate.

To thaw a frozen baked pie, unwrap and heat at 325* F. for 45 minutes, or until the center is warm.

Ice cream pies also keep well in the freezer, but custard pies and sour cream apple pies should never be frozen (but the crusts can be.)