What is the best way to make a lot of fruit pies ahead of time? Freeze it baked? UNbaked? Freeze dough in discs and filling in a bag?
Short crust (wrapped in several layers of cling wrap and then placed in bags or containers) freezes well.
The fruit not so much.
May lose integrity, become mushy/weep juice, forcing you to add more thickeners and end up with a gummy texture.