I haven't actually tried freezing them yet but I am going to say yes. The Dutch apple pie I based this recipe off of freezes very well and so does the shortbread that I used for the base. I recommend freezing in an airtight container for up to 2 months. When you're ready to eat, defrost them at room temperature on a wire rack or plate for an hour or two, then transfer any leftovers to the fridge. Do not refreeze.