Okay, here are my tips. Instead of quart jars, I use gallon-sized freezer bags. Let the filling cool a bit before filling the bags (one quart per bag) and then flatten the bag to freeze it. This way, you can stack the “boards” of filling in your freezer and slide one out when needed. Less space needed, and thethawing time is shorter. After thawing, I heat mine up on the stove or in the microwave before putting it in my pie crust, and dot it with butter before sealing the top crust. Along the same lines, you can stack and freeze your pie crusts. Roll them in your 8 or 9″ circles between wax paper, and stack them together in one of those two gallon freezer bags. Thaw in the refrigerator overnight before using!