If I were to make a double batch would I be able to freeze one for later? If so, would I do it fully baked?

Yes, you could freeze this pie. I've done similar ones with good results.
Either freeze 3 months right after adding the top crust (with filling and to crust unbaked), or after full baking.
Bake the uncooked one straight from frozen about 1 to 1 1/4 hour.
Bake the fully cooked one from frozen or thawed a shorter time.