Unbaked pies freeze beautifully. They take longer to bake but the crust is actually better. I prefer all fruit pies to be baked from a frozen state. Having an extra pie or two in the freezer is like money in the bank. Freeze unwrapped until solid then wrap securely and label. (I wrap with foil- which can always be reused - then place in a large plastic bag.) Carol

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.

You'd be better off to bake it and then reheat it when you want to serve it. Or if not, then do as Ann recommends for the bottom crust, but you can also get the filling completely ready (be sure there is some lemon juice in it to keep the apples fresh looking) and put it in the refer until you assemble your pie. You can also roll out the top crust and keep it between plastic wrap, then place on the top of the pie before baking. It may be a little stiff to pinch the edges, so if you can let it (just the top crust) sit at room temp for a few minutes, that would be best. If the filling is chilled, it might take a bit longer for the pie to bake. Or you could do a crumb crust on top...mix it all up and keep in refer until you are ready to assemble the pie for baking.

APPLE OF HER EYE PIE PASTRY: 3 c. Unbleached All Purpose flour 1/4 c. Sugar 1 tsp. Dry mustard Pinch of Salt 8 TB Unsalted butter, cold (1 stick) 1/3 cup shortening, cold 3/4 c. Sharp Cheddar cheese, shredded 6 8 Tblsp. Ice water FILLING: 8 Tart apples (i.e. Granny Smith, etc.) 4 TB Unsalted butter, melted 1/2 c. + 2 Tblsp. Sugar 2 Tblsp. Cornstarch 3/4 tsp. Cinnamon 1 tsp. Grated lemon zest 1 tsp. Vanilla TOPPING: 1 tsp. Sugar Pinch of Cinnamon DIRECTIONS: 1. Prepare the pastry dough: Combine the flour, sugar, mustard & salt in a mixing bowl & toss well to blend. Using a pastry blender, 2 knives or your fingertips, cut in the butter & shortening until the mixture forms small clumps. Then add the cheese & work it in until the mixture resembles coarse crumbs. 2. Sprinkle the water, 2 tablespoons at a time, over the mixture & toss with a fork until the mixture can be gathered into a ball. Knead it once or twice in the bowl and divide it into slightly unequal halves. Wrap both halves & chill in the fridge for 45 min. 3. Meanwhile, preheat the oven to 350 degrees. 4. Prepare the filling: Peel, core and halve the apples; cut them into 1" chunks. (Or use slices instead.) Combine the apples & melted butter in a large bowl. Add the remaining filling ingredients (you can also add a generous sprinkling of Apple Pie Spice) and toss until the apples are evenly coated. 5. Roll the smaller portion of the chilled dough out on a lightly floured surface to form a 12" circle. Transfer it to a 10" pie plate & press it into the bottom and sides of the plate. Trim the dough, leaving a 1" overhang. Reserve any excess dough. 6. Roll the larger portion of dough out to form a slightly larger circle. 7. Fill the pie plate with the apple mixture, mounding it slightly (or use more apples to make it mile high). Brush the edge of the bottom crust with water, then transfer the top crust over the apples, tucking it slightly inside the rim. Trim off any excess, allowing a 1" overhang again. Seal the edges of the crusts together with a fork & crimp decoratively. Trim away any remaining excess pastry. 8. Prepare the Topping: Mix together the sugar & cinnamon. Prick the top crust with a fork in several places & cut a small vent in the center. Brush the top lightly with water & sprinkle it with the cinnamon sugar. If you like, cut out shapes, such as leaves or apples, from the dough trimmings & decorate the top crust with them. 9. Bake until the filling is bubbling and the top is golden, about 1-1/4 hours. **NOTE: You can turn this into a Dutch Apple Pie by removing it from the oven 10 minutes before it's finished & pouring 4 Tblsp. of heavy cream through a tiny hole in the center of the top crust. It makes it even more wonderful. **TIP: Spice your apple pies Scandinavian style with ground cardamom instead of cinnamon...it's a nice change.