So, can I make the cooked apple pie filling tonight or tomorrow, make the pie crust the day after (and fill the pie, cover with top crust) and then freeze the whole thing until Thanksgiving? I've made pies ahead of time (everything except for baking the pie itself, which gets done Thanksgiving morning), but I've never pre-cooked the filling. I'd like to precook AND pre-assemble this year. Thank you!

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