Cooking fruit prior to adding it to a pie shell produces a number of characteristics in the fruit including softening of fruit, damage to fruit during pumping and filling of the pie, loss or dulling of fresh fruit color, loss in fruit volume and marked changes in flavor. Additionally, when a filling such a slurry fruit filling is deposited into a shell a certain amount of “leveling” occurs which creates a flat top crust when the pie is baked. In contrast, when an IQF pie, such as that described in the first and second methods above, is filled, the frozen fruit pieces remain mounde.