I can fix it so that you never, ever, have to be without pie again. You don't need to run to the store or *gasp* the bakery. You certainly have to open your freezer but it's YOUR freezer filled with YOUR pie. You can have one or twenty and there is absolutely no waste. This works for a family or a single, I've been both and I've always had pie.
This is a cheat version. Trust me, frequently I peel some apples, shred them into a pan with some melted butter, sugar and cinnamon and cook them down a bit and use that as my filling. Not this day, this day we're straight out of a can because I had a can and really, I had to be wasteful.
On that note, I know how to make pastry, sometimes I do and sometimes I don't. It's your call, if you WANT to make pastry; go for it. If you don't want to make it, help keep those Pillsbury people employed and buy a box (or two) when they go on sale and keep them in your freezer for pie making day. That's today.
The only other thing you need is the mini jam (mason) jars, short and wide mouthed is what we need here. These are about 2 inches high and you can buy a gross at Walmart for next to nothing.
Assemble your ingredients, however fresh or homemade they may be. You need pastry, some sort of fruit filling, some lemon and some cinnamon and the half mason jars. If I use canned apple filling (this one is sugar free) I add a squeeze of lemon and some cinnamon to it in a bowl and chop the apples a bit, it makes the filling 'brighter' and less 'canned'.
Roll out whatever pie dough you feel the urge to use and line the mason jar. Fill almost to the top and put the 'lid' on, seal it up the best you can. I should have left more up the sides or maybe not filled it quite so full, it's a trial and error thing.
After you put the top crust on it, put the mason lid on and shove it in the freezer.
I baked this immediately on pie day without having been frozen because I couldn't stand the wait. I sprinkled a little bit of sugar on it and baked about 40 minutes. I drizzled a little cream on it and ate it right out of the jar after it rested about 15 minutes, it's too molten much before that.
I baked this one from frozen solid at a lower temperature, I could have let it go longer to get a darker crust but I wanted pie! There was some explosion but really, it's all good. I did run a knife around it and invert it on a plate, it was cool and it made my mother (who was skyping me at the time) green with envy at my instant hot apple pie. I covered it with heavy cream and ate it ruthlessly.
Make it, use any cooked filling and fill your freezer with these pies. You can do sweet or savory fillings and if you don't want to use a pastry crust you can do a crumble topping. Make this, you'll be happy happy happy and you will never be pie-less during your next pie emergency.