I do it all the time. I cook the filling slightly, and the chill it. When chilled, I put it into my pastry shell and then freeze. When you take the pie out and bake it, you would never know it had been frozen. My apple tree is almost ready for picking, so I'll be doing this too, as well as canning some filling.
The reason for cooking the pie filling slightly, is so that when you bake it, it will be done cooking when the pie crust is done.

We freeze ours in aluminum pie pans with no prebaking. We think the unbaked pies have a fresher taste than the prebaked and the crust is flakier too. Just assemble, cover with the 2nd crust (unperforated), wrap and freeze. But when baking start out with oven preheated to 425 for 20 mins. then reduce to 375 and bake till done. Perforate the crust just before baking.

Pumpkin pies the same - no prebaking. Fill the crust, place a circle of waxed paper on top the filling, wrap pie well with freezer paper and freeze.

Dave

susan, do you thaw the pie out before baking? Since you are partially pre-cooking the filling it sounds like you aren't.

Ditto, Dave. Do you thaw either out before baking?

Thanks so very much for your suggestions. I think mine was soggy because I must have bake it entirely and then thawed it, and then warmed it. I make a decent pie, and often and when I have the flour and fruit and junk out, I often make plain old shells to freeze for cream pies, but it's so easy when everything is out and I am in the mood to keep on baking ahead. I appreciate your advise.

We don't thaw. It turns the crust mushy. Bake frozen. Extends the baking time some but better end result.

Dave

PS: also think about making some ready to cook fried pies and turnovers to freeze - quick if emergency dessert is needed. Phyllo dough works well.

Don't enable me, LOL. I got so hungry after posting this question, I made a fresh apple pie and some apple dumplings.

Cook the filling and use Clear Jel or Frezer Flow starch as a thickener. Make the bottom pie shells and spread margerine on the bottom and insides of the shell. Chill the shells a while, as well as the prepared filling. Fill the shells and add the top crust, and make a small hole (half to an inch) for venting. Place in freezer, to firm up. Then bag in FS bags if possible. When you want to bake one DO NOT THAW, set the oven to 425, and place the pie on a big cookie sheet or flat pan to catch drips. Mine don't boil over much as they have no sugar added. Bake about an hour or more, on the lower third of the oven. Look for bubbling at the vent hole. If the top crust is browning too fast, place a piece of foil over it.

I make many meat pies this way, chicken, turkey, and even beef. They are all made similar to this method.

Try getting some PUFF Pastry sheets, from the freezer, thaw, then cut in quarters and, and fill the center with some of the apples, fold up all four sides, or fold into a triangle. I also likd to wipe the top with water and sprinkle sugar on the top crust before baking. Adds a nice touch to pies.

Thanks guys for your encouragement. I have young apple trees just ripping and I'm overwhelmed just using the drops.....haven't even harvested them yet. If it's got apples in it, we've been eating it for the last two weeks. I did like you suggested and got two apple pies made today and in the freezer. Thank God they stack! LOL. Also will be doing pumpkin for the freezer. Picked the first one yesterday and another today. Late peaches tomorrow. My cup runneth over.