I have frozen apples in just about any form. I have made pies and frozen, made up bags of apples with spices, etc for pie and just frozen the apples just sliced. I think I prefer just putting them in without anything with them except something from keeping them brown. When you make a pie it seems to make more juice if frozen first. If you do freeze, don't thaw, just add more time. A pie crust doesn't need to be thawed it can go directly to the freezer. I also make up pie crust and freeze folded. Then you need to let thaw so it doesn't break. I also make up bags with the exact amount needed for my favorite crips, breads, etc. With that many apples I might invest in a good apple/corer/slicer that does all that for you. Apples do keep for a good while if you place them in a cool dry place. Good luck, Mrs. Food