How early can you make pie?
I LOVE apple pie, and want to make it for Thanksgiving. But I'm cooking most of the meal and have a small kitchen/freezer -- how far in advance can I bake an apple pie and have it still be freshish for the meal? Freezing is not really an option, sadly, given the aforementioned small freezer.
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The most work with the pie is prepping the apples.
To save time with putting together a recipe, I often measure out all the ingredients, place them in sealable containers, and label them...dry ingredients in one container (e.g., flour and spices which get added all at the same time anyway) and 'wets' in another. Then when it's time to assemble, everything gets added in pretty quickly.
Maybe you can recruit a friend to help in apple peeling and slicing?
To speed the apple preparation, you can halve then use a melon-baller to scoop out the seeds. Use a knife to cut notches on either end, where the core and blossom end are. Cut each apple half into wedges then peel; it's easier to peel thin wedges (with a bird-beak or other small knife). Enlist help with the apple-coring and peeling if possible! My daughter and I did the coring, peeling, baking and adding a crumble topping in 45 minutes last week: a record. (true confession, we used a frozen pre-fab crust)