Sure you can reheat it. If it doesn't disappear before then. <g> Around here, leftover apple pie is known as "breakfast".
Choice of apples makes a big difference to apple pie -- some cook to mush, while others hold their shape when sliced and cooked. Of the commonly available commercial apples this time of year, I'd probably use mostly Granny Smith, with a couple Golden Delicious (they mush and make a nice thickener).
If I can get them, I'd prefer Northern Spy, Cox's Orange Pippin, Macoun or Ginger Golden to Granny Smith. YMMV.
oops... nearly forgot... heap those apples up pretty high... they cook down
quite a bit.