I freeze apples for apple pies in two forms:

1. Whole. Not peeled or seeded at all. It works
beautifully and keeps all the flavor locked up.
When I use them, I partially thaw then wedge
and peel and seed like normal- then I slice and
make pie or process for applesauce.

2. Peeled, seeded and sliced, ready for pie. I
mix sugar, cinnamon and a touch of nutmeg in them
then freeze in a bag in 6-cup portions, just
right for pie.

Hope it helps