Is it better to freeze fresh apple pie filling or make the whole pie and freeze?

There's some very helpful information on this thread too, about making pies in advance.
http://food52.com/hotline/17682-making-pies-in-advance

Based on this article from King Arthur Flour http://www.kingarthurflour.com/blog/2010/12/09/freeze-the-fastest-way-to-fresh-baked-fruit-pie/ and various comments on this Hotline thread recently http://food52.com/hotline/21945-a-question-about-a-recipe-truly-scrumptious-apple-pie , I just made and put in the freezer, over the weekend mrslarkins' Truly Scrumptious Apple Pie. ;o)
P.S. We'll be eating it on Thanksgiving, so I won't be able to report back until then.

I'm interested in everyones opinion on this. You see frozen apple pies in the store all the time but the quality is often "iffy". I don't know about anyone else, but something happens to the texture of apples when they've been frozen. To me, apples get sort of crisp yet rubbery once frozen and never get the normal texture back even in a baked pie. Is it just me that feels this way?

And a recipe for THE BEST of either would help....Apple pie with a crumbly topping