Hi AJ, I am hoping that mrslarkin, pie expert that she is, will weigh in. But here are my thoughts. I have not made mrsl's Scrumptious Pie yet, but I plan to do so soon. However, borrowing a tip from my mother, I often do just what you outline above with fruit pies: Line pie plate with bottom crust, add fruit filling, cover with top crust and stick the entire pie in the freezer, unbaked. I have used this method with apple, sour cherry, rhubarb, and Amanda's raspberry swamp pie (although when I did that one, I did not add the cream and egg yolk mixture to the filling until I was baking it). Bottom crusts have never been soggy using this method, and since apple slices are tosssed in lemon juice, I would expect that that would prevent them from turning brown. :)

I have friends who live in apple country and make lots and lots of unbaked pies every year. I don't think they probably use your freeze-the-bottom-first trick but I like it.

Here's a King Arthur Flour post on freezing unbaked apple pie. http://www.kingarthurflour...

Chris, the article you linked is perfect! Some excellent related pieces on freezing other holiday treats are linked from that page, too. Fantastic resource. Thank you so much. ;o)

The King Arthur link has some good tips. It suggests that you defrost a frozen pie overnight in the refrgerator before baking, to keep the crust tender. I forgot to mention that I usually defrost too before baking but for a much shorter time -- usually for just an hour or two.

Hi guys, apologies for not seeing this question a month ago. I've never frozen a whole pie before, but I trust whatever the King Arthur people say, as well as everyone who has commented above! Happy Thanksgiving to you all.