Safely freeze baked fruit pies for up to four months or unbaked pies up to three months. Cream-based and custard pies do not freeze well. Freeze baked crusts for up to four months and unbaked crusts for up to two months.
To freeze a baked fruit pie, place it uncovered in the freezer, and allow it to freeze completely. Once the pie is frozen, place it in a plastic freezer bag, or wrap it tightly in plastic wrap, and place it back into the freezer. To freeze an unbaked fruit pie, place it in a plastic freezer bag, or wrap it tightly in plastic wrap.
When baking a frozen pie, do not thaw the pie. Bake it at 425 degrees Fahrenheit for 15 minutes, and then reduce the heat to 375 degrees F. Bake for an additional 30 to 45 minutes, or until juices bubble through the slits in the top and the crust turns a golden brown color.