It can! I recommend making the filling 1-2 days ahead of time and then assemble with the pie crust the day you are going to bake and serve it. The filling can be completed and then refrigerated up to two days, or sealed in an air-tight container and frozen for up to three months. If you have frozen the filling, allow it to thaw before baking the pie. You can also assemble the entire pie including the pastry and wrap in plastic wrap and foil and freeze, unbaked for up to 3 months.