You can freeze a fruit pie for up
to 8 months.

Whether you're making a pie or tart ahead of time, or storing a few extra pieces, here are a few golden rules of pastry storage:

• Fruit pies may stand at room temperature for 24 hours. Cover and refrigerate for longer storage.
• Custard and cream pies should be served as soon as they are cool, or covered lightly with plastic wrap and refrigerated for up to 2 days. Don't freeze cream or custard pies.
• To freeze unbaked fruit pies, treat any light-colored fruit with an ascorbic-acid color keeper. Assemble the pie in a metal or freezer-to-oven pie plate. Place it in a freezer bag; seal, label, and freeze. Frozen pies should be used within 2 to 4 months. To bake a frozen pie, unwrap it and cover with foil. Bake in a 450 degree F oven for 15 minutes; reduce the temperature to 375 degrees F and bake another 15 minutes. Uncover and continue baking for 55 to 60 minutes more or until crust is golden and filling is bubbly.
• To freeze baked fruit pies, bake and cool the pie completely. Place it in a freezer bag, seal, label, and freeze for up to 8 months. To use it, thaw, covered, at room temperature. If desired, reheat it by baking it, covered in a 325 degree F oven until warm.