We're glad to hear it, Kate! This isn't a filling that holds up well to freezing and thawing, so we wouldn't recommend it. You could make, shape and freeze the crust a week ahead of time, baking it off and filling it the day before you plan to serve it. The filling itself will last for a few days in the fridge, though it will become more difficult to spread once cool. The fully assembled pie will also last well for several days in the fridge, even though the crust loses a bit of its crispness the longer it sits. Though there is no silver bullet, we hope this helps provide some guidance. Happy baking! Mollie@KAF

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