So, I made the filling for this peach pie last summer. I made the filling to plop into a pie crust and bake, allowing me to enjoy fresh peach flavor in the deep February winter. Well, February in my parts was this year's spring--mild temperatures after a very cold December and January AND I had taken the pie filling out of the freezer, not noticing that I hadn't put it back until it thawed and no longer matched the contours of the pie pan. Now I'm attending a potluck next week and I thought I'd just put the filling into a baking dish and add a crisp topping to it. Any pitfalls I need to consider? I was just going to bake it from its frozen state, unless you baking mavens think I should allow it to thaw first.