Should I defrost my frozen apple slices before baking an apple pie?

A very long time ago I filled in as an apple pie baker at a large orchard/fruit market. They used their own apples but those that had been previously frozen. People asked me how I kept the pies from boiling over and dripping, like at 18 I was some pie genius. I did not dare tell them the secret was frozen apples, thawed and well drained.

Homemade crust is a must and it takes five minutes to make and chill. I would like to know about the premade apple pie filling or filling with frozen apples...where do I find these recipes anyone?!

Hi Susan W, I didn't do his crusts; is there a problem with them? I'd love to hear. I know he's famous for his vodka addition, but I'd rather gnaw off my own arm than make anyone's crusts again. I'll buy inferior ready-mades than make my own (embarrassed to admit). But if I'm ever forced at gunpoint to make one again I'd like to steer clear of a problem recipe. His apple filling was SO good!! Cheers, All :-)

I would, but you don't need to, as long as you account for the additional liquid the apples will throw off.

I'm a convert to par-cooked apple filling now since doing this Kenji Alt-Lopez apple pie. No more raw apples thrown in a pie shell for me. I simplified it for myself but kept to his basic idea. Everyone loved it. :-)
http://www.seriouseats.com/2015/11/the-food-lab-extra-gooey-apple-pie.html

I normally don't.