Do you happen to know if you can mix up apple pie filling in advance and freeze it, then just put it into a pie shell when you need it?
I cook up sliced apples with sugar and spices all the time and freeze them in two cup containers. It works pretty well when I have lots of apples. I use them for pies and cake.
I have done it before, but I found it to be a little too watery when I have thawed it out. I ended up draining off some of the liquid and adding a bit of extra thickener to it when I actually baked the pies. I actually like apple pie filling canned in jars better than frozen appie filling for that reason.
With most other fruits I freeze the fruit by itself so I can use it for muffins pies, cobblers, etc. Peaches and nectarines I prefer to freeze in apple juice. It keeps the fruit nice and sweet, and the apple juice is great to drink after being infused slightly with the flavor of the fruit.
I make the whole pie and freeze it...thaw, cook and serve...works great.