Apple pie with crumble topping ahead of time?
Happy thanksgiving all. I have a question. I'm making an apple pie to bring to my moms tomorrow. It has a bottom crust (already made sitting in fridge) and a crumble top. I'm running in a race tomorrow morning, and worried about having enough time to run, get the boys ready, get myself ready, peel and slice the apples, make pie, bake pie and drive an hour to my parents. Can I make it tonight. Even if I just cut all the apples, and keep them in the fridge. Will they turn brown and mushy? I don't pre-bake my crust or the filling. It's just apples sugar a bit of flour and cinnamon in it. Should I prep the apples tonight, or prep the whole thing, but keep the crumble separate, refridgerate them both then bake it all tomorrow. Or should I just prep the whole pie, cook it until almost done, throw it in fridge, add crumble tomorrow and finish baking....help..... Or can I just bake the whole stupid thing tonight, will the top be mushy tomorrow. So many questions on how to do it.
Prep the apples tonight and store in a Tupperware or ziplock. Drain off any extra liquid when you assemble.
Prepare the crust, put it in the pan and wrap it up tightly. Pop in the fridge.
Also make the crumble in advance. Store in a ziplock or Tupperware.
Cook it before leaving to your moms house. Or, bring the assembled unbaked pie to your mother and bake it there as soon as the turkey comes out of the oven
Sounds like Thanksgiving day will be busy for you. I would bake the pie tonight. I am going to make a apple-blackberry crumb topping pie tonight. I want to enjoy the little time I have tomorrow with coffee and a nice sweet bread I am baking tomorrow morning. Your pie should be good and cool to transport too.
Wow - you are amazing taking on a race with so much else going on!
Normally I would suggest not making it ahead of time. But given your restrictions (and not wanting you to transport a hot pie straight out of the oven while you're rushing kids out the door) if it were me, I'd go ahead and just bake the whole thing tonight, maybe not brown the crumble quite as much as you want, and then once you get to your mom's, pop it into the warm oven and refresh it a little, crisping the top up. Might not be the most perfect solution, but seems like the least stressful.
My suggestion would be to bake the pie as late as you can tonight. It should be fine tomorrow. I am by no means an expert, but I wouldn't prepare the pie the night before and bake in the morning because that might leave you with way too much liquid. If you toss the peeled and sliced apples in some lemon juice the night before and store them in an airtight container that might help prevent browning, but I have never done that so I can't be certain.