Freezing Apple Pie

You can pre-bake the pie crusts (not all the way to golden brown) to help keep the juices from making the bottom soggy. I recommend you freeze them assembled but not cooked and cook as you need them, but you could do it the other way too if you need to. Recognize in either method that the apples will be slightly mushier than if you cooked from fresh, but probably not enough to keep anyone from cleaning their plate. Good luck and good idea!

It has always been my understanding that you can't freeze pies with home equipment after they are baked. They just don't turn out right. My suggestion is to freeze the apples already sliced and blanched, then make up the pie crusts when you need them. Freeze one pie's worth at a time, and then you can use what you need.

It is much better to freeze a fruit pie before baking than after — the texture suffers substantially if frozen after cooking. If you must, thaw it at room temperature for about three hours, and then crisp it in a 450°F (235°C) oven for about 20 minutes.

If you can freeze the pie before baking it, don’t defrost it when the time comes. Bake it at 425°F (220°C) for 15 to 20 minutes, then lower the temperature to 350°F (175°C) for the remainder of the cooking time. The total baking time will be about 20 minutes longer than for an unfrozen pie.

My mom used to make a ton of pies after we would go to the apple orchard growing up. She would make them and freeze them uncooked. When you're ready to have one, cook it frozen. Start at 425 F for 10 minutes, then cut airvents into the crust. Cook for 20 more minutes at 425. Turn down oven to 350 F and cook until juice bubbles through vent, (approx. 1 hour more.)
To keep a crust holding uncooked filling from getting soggy, (according to my Joy of Cooking book) you should glaze it with egg yolk. (though, I'm not sure you should glaze it if you're going to freeze it.)
Hope that helps! ~B.