I was thinking about apple, but would apply to any fruit.
You can certainly freeze them. You can also freeze component parts. I've frozen balls of pie crust and re-used later - my crust is butter based, so it is easier to work with when cold (just thawed, for example). I have 7 containers of peach filling (I don't like spices in most fruit pies, so it is just peaches, sugar, and some of the juices from the peaches) in my freezer. When I take it out, I will thaw, add instant tapioca pearls, and bake. If I have room in my freezer come apple season (which I probably won't), I'll probably freeze apple slices as well.
You could also, if you liked, par bake your crust to get it more ready for baking and freeze in a pie plate, then throw everything else in, add a top crust, and go when you are ready to eat.
You can certainly freeze them, I do it all the time.
Let them cool to room temperature on the counter.
Seal them well, I tend to use good plastic freezer bags and use a straw to suck the air out.
Don't stack them until they are frozen solid.
Nice to eat later in the winter, when there is snow around and have a little taste of summer/fall. (I tend to do several peach and several apple.)