I follow the storage recommendations on the Pie and Pastry Bible, it is well explained.
The issues are to prevent the crust form becoming soggy, to keep the fillings in good consistency and condition, and of course any whipped cream topping or cream filling.
It really varies, some fruits can stay out longer than others, and it is almost advisable to not refrigerate you pies because the crust can become soggy.
In many cases, the amount of sugar on the fruit works as a preservative to prevent the fruit to spoil for about 1 week.
My mango passion tart was kept refrigerated, but eaten within 3 days. Everything stayed crispy and fresh.
The perfect pecan pie (not fruit really) stays fresh for 1 week to 10 days in cooler weather, stored at room temperature.
When I make the perfect flay pie crust ahead of time, I refrigerate it air vacuum for weeks or months. I only fill them with fruit when ready to eat, and filled stays fresh/crisp for 1 more day refrigerated and filled with fresh fruits. But if filled with cooked fruit in sugar, it is best to leave it at room temperature.
Good luck, pie season!