Your pie will get soggy.
Better to make the crusts, roll out and stack between sheets of waxed paper and wrap well and freeze and cut up the apples and toss with your sugar and spices and freeze....then put it all together and bake...but you will ahve to bake it for more than an hour.
I would make something else, that will freeze well....
How about this....serve it with your vanilla sauce...

Apple Cake

4 cups chopped apples
1 ½ cups sugar
½ cup raisins ( I use chopped other fruit like dried peaches or apricots)
Mix and let sit for about an hour ( less is OK)
2 cups flour
1 ½ tsps baking soda ( I like ¾ tsps soda and ¾ tsps BP)
¾ tsps salt
1T cinnamon ¼ tsp nutmeg
Mix dry ingredients
2 eggs
¾ cups veggie oil
1 tsp vanilla
beat together
1 cup chopped pecans if desired.
Add the oil and eggs to the apples and sugar and dried fruit. Stir in the dry mixture and add nuts if desires.
Pour into greased 9 by 13 pan and bake 350 until doneÂ..40 to 50 minutes.
Serve with cake gravy!

Cake Gravy
Mix 1 cup sugar
1 stick butter
½ cup evap milk
1 tsp vanillaÂ.
Mix all and cook all in a sauce pan for about 3 minutes.
Serve warm over the cake.

Gina, Linda's apple cake sounds like a very good alternative. I made apple cake Friday. We had it for supper then I sent half the cake with DS back to college and put the rest in the freezer cut into individual slices. Last night I put two slices under the broiler until the cake was just browned and served with vanilla ice cream and carmel sauce.

Thank you both, I think you are right! Linda, your apple cake sounds sooo good! Gina

I make pies and fill them and freeze them before baking. Then I take them out and bake them without thawing. You only have to add 10 minutes to the baking time when baking from frozen. I usually have 3-4 pies in the freezer at any one time. They never, ever get soggy. If you thaw them before baking, however, they could get soggy.
Sherry

I have never frozen an uncooked pie and cooked it later....but I have eaten them....and I think the bottom crust is soggy.
Perhaps my tolerance for "sog" is low? But I wouldn't do it for company.
Linda C

I freeze unbaked (i.e. raw) pies all the time and never have had a problem. I don't think I have any greater tolerance for "sog" than anyone else. The bottom crust has been just fine; in fact, I find frozen pie crusts flakier than the fresh.

However, I will say that I don't like flour thickenings for pie fillings and particularly for apple, either fresh-baked or frozen-baked, so that is an issue. Flour thickenings do break (separate) with freezing and I find them unpleasant.

If you're using ClearJel, or tapioca or tapioca/flour combination for your thickening, then a raw pie will freeze beautifully. Just make the pie, as sheshebop recommended, but don't cut vents in the crust.

Freeze solid on the freezer shelf, then wrap. Don't thaw before baking. I've done this many times. Pull a pie out of the freezer, unwrap, cut vents, stick in the oven and bake on the bottom shelf. The results are wonderful. If anything, superior to a fresh pie.

Carol

Thank you all for your help! For the block party I'm thinking of going with Linda C's apple cake idea, just will be easier considering my week and will serve more people. But, I am interested in making and freezing an apple pie for the holidays. I use corn starch as my thickening agent, will that freeze well? And Carol or Sherry what temp. do you bake the frozen pie at and for how long? Thank you all for your help! Gina

Like Linda and Sherry, I only freeze pies that have been baked. I've never found the pie crust to be soggy when defrosted but I have found that in pies that were frozen unbaked. And I prefer flour as a thickening agent over corn starch.

Ann