I just baked an apple pie yesterday morning. It was really good that day, but by this morning, the bottom crust was getting soggy and the top was not as crisp as it was yesterday. I'd think that by tomorrow it will be still be tasty but devoid of all of the textures that make fresh pie so irresistible. Maybe there's a way that you can bake the pie the same day or the day before, or else switch to pumpkin, which tends to hold up better (but needs to be refrigerated)?