I just baked a frozen homemade apple pie. The crust was delicious but the filling was incredibly watery. The pie had been frozen for a grand total of 48 hours. The thickener called for in the recipe was quick-cooking tapioca but it didn't go a very good job and I didn't like the little tapioca balls floating in my pie. How would another thickener such as cornstarch or flour have held up in the freezer. I certainly like the idea of having a pie in the freezer but not if the results are unsatisfactory. Any tips on how to adjust a fruit pie recipe for the freezer would be greatly appreciated.