I’ve been freezing fruit pies a long time. I usually bake them first - but only till the crust is lightly brown. Let the pie cool completely and wrap with wax paper over the top, heavy foil, then Stretch-tight film.
To heat them unwrap the pie and put it in a cold oven. Set to 350º and heat about 30-40 minutes. The pie doesn’t need to get hot - just warm inside to be sure it is thawed. The crust will brown a bit more (hence the lightly browned when first baked) so you can use crust shields.
I always use a glass pyrex for pie. It can go from freezer to oven without cracking because it is warming up along with the oven - not put into a hot oven. And the clear glass gives me a nicely browned bottom crust.
I probably do 10 fruit pies a year this way with no problem. My routine in the summer is to bake 2 pies at once, one to eat and one to freeze. Then I have an assortment of pies to pull out all fall and winter.