Freeze a whole unbaked pie by placing it directly in the freezer (without the egg wash). Once it’s frozen through, remove it from the pie plate (or use a disposable aluminum pan), wrap it tightly in plastic wrap then place it in an air tight, freezer safe container. Bake it from frozen for 50 to 60 minutes. To freeze a whole cooked pie. Cool completely, then follow the same instructions for an unbaked pie. Reheat it at 375°F for 40 to 50 minutes. In either case, wrap the edges with foil if they are browning too fast and use an instant read thermometer to test for doneness; the center should read 160-165°F. Good for 2 to 3 months.