I was thinking about apple, but would apply to any fruit.
I've done this both ways and prefer to freeze my fruit pies before I bake them. You have to bake them longer (20 min to 1/2 hour) and will need to use foil to be sure the crust doesn't come out too dark. No soggy crust this way.
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.)
I brown the lower crust put in my home grown apricot filling top the pie with unbaked crust then freeze. Later in the year I pull one out , let it thaw and bake as normal. Perfect, I am eating a hot pc. with ice cream right now!