Are there special considerations for making a pie with the express intention of freezing? This past weekend we visited Rodale farm's organic apple festival, and we spent all of yesterday canning. We also have several peaches from making a batch of fruit ketchup. We still have about 1/4 a bushel of apples left, so I was considering making several fruit pies to freeze for the upcoming thanksgiving season.

Thus far, I have seen several recipes that caution AGAINST freezing, some that have tips about freezing (namely, blind bake the crust before freezing, do NOT bake the fruit, bake the pie frozen, just add an extra 20-25 minutes to the normal baking time).

Are there any other major concerns when making a pie specifically with the intention of freezing it? Should I add starch to prevent a liquidy mess? Should I try to drain the fruit first with a little salt to remove excess water?
For apple, specifically, I tend to add a very thin layer of quick oats to the bottom of the pie filler to soak up any excess moisture. But nothing else really stands out in my recipe if I were to freeze it.

My big thing is to use something that can handle the temperature change from freezer to oven (such as pyrex), and help it by giving it a smooth temperature transition: I take it out and let it sit on the counter on a rack (for airflow) for an hour, then I place it in a non-preheated oven so it gently comes up to temp. Then I time it onward from the preheat successful beep to the normal baking time. I may add five minutes if it doesn't look done enough, but I generally eyeball it at the end and I cannot offer any hard advice at that point.

I may have to try your blind baking of the crust one of these days. That may be viable.
I would definitely not salt the fruit.