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Nov 21, 2009 08:03 AM

can i make this two days before thaksgiving?

i would love to make the apple-cranberry pie from cooks illus. but could i make it on tuesday to serve on thursday. i am traveling to my son's house on wed and told them that i would bring the pie. do people think this would hold up well and if not what kind of pie would do-please no pumpkin or its variations.

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  1. The simple answer is of course you can. For example, I've purchased pies at Costco stores and eaten them days later and they were still quite good. Have you considered packing your items in a small cooler and baking on Wednesday at your son's home. You can pre prep the pie or assemble it when you get there. This way you will not have concerns of the pie breaking or getting crushed.

    1. I had recently posted a question about rewarming apple pie and got some very useful information. You may want to take a look at that thread. One person suggested a very thin layer of white chocolate to prevent the crust from getting soggy. I had already made my pie, so couldn't try it.

      1. I think pies are best the day of being baked and good the day after but fruit filling pies will soak into the crust and ruin the flakiness of it. How long is the drive? If it's not too long, I'd make the crust, line the pan and freeze. Make the filling on Wednesday, if you can. Then either bake Wed night or Thursday morning when ovenspace allows. For two days, I think a pumpkin cheesecake would hold up well as long as it stays cold. I'd probably do an overnight cheesecake (bake overnight on Tuesday), refrigerate Wed and serve Thursday.

        2 Replies
        1. re: chowser

          OP specified no pumpkin. Pie crust loses its crisp flakiness pretty fast. However, you could use the filling in a tart with a cookie-dough crust. Find a cookie recipe to your liking: sugar, brown sugar, ginger, oatmeal, whatever. You'll want an amount that uses one egg, so adjust the other ingredients to correspond, if it is a larger recipe. Use butter as the fat component. Don't use more than 1/4 tsp baking powder and/or baking soda - you don't want this to rise much. Press the dough into a pie or tart pan and add the fruit filling, bake as directed. My father didn't like variety, so every week my mother made a "kuchen" with a sugar cookie crust and either apple, prune plum, or blueberries, sprinkled with cinnamon sugar - if there was currant or apple jelly, she'd melt some and brush it onto the baked kuchen as a glaze.

          1. re: greygarious

            Thanks--I thought she said, or maybe pumpkin. Speed reading apparently isn't my thing. Ironically, I had written cheesecake and added pumpkin after the fact.

            A tart is a great idea with the sturdier crust. I've made a cream cheese apple tart and the layer of cream cheese separates the apples from the tart crust so it doesn't get soggy. The apples are layered on top so it's very pretty and it's good a couple of days (refrigerated). I can post if anyone wants (original recipe calls for pear and that's really good, too).