For ease of preparation for the bride and her mother, but also for you, these can be made in several different steps, and all the components can be frozen before assembling, after assembling, or even after baking. I’ve noted where to freeze the individual parts. To bake an unbaked pie from frozen, cover the edges with foil to prevent burning, cut small vents in the top crust, and bake at 425 degrees for 15 minutes, then reduce heat to 350 and continue baking for 20-30 minutes or until golden brown and filling is bubbling. After reducing heat, check often to ensure it doesn’t burn. To bake a fully baked pie from frozen, reheat at 350 degrees for about 30-40 minutes, checking every 5-10 minutes. Do not thaw in either case.
This does yield a fairly rich and heavy pie. For a more balanced dish, you can halve the amount of pie crust dough and make one-crust pies, with the crust on top only.
For these pies, I used these 5-inch Norpro miniature pie pans.
Finally, the cornstarch is included here to thicken the sauce and avoid a soggy crust. It’s not crucial if you don’t have it on hand, and if you plan to make the pork on its own, feel free to omit altogether.