I've frozen whole, unbaked pies with unbaked filling without a problem. I usually just add an extra tablespoon or so of flour so that the pie's not too overly juicy. I bake it from the frozen state, just tacking on another 10-15 minutes in baking time. You look for the same thing in doneness as you would a fresh pie--golden crust on top and bottom and juices from the filling bubbling out of the top.
PS--I'm moving this down to the pie forum for you.
-A balanced diet is a cookie in each hand