Prep apple pie night before?
is there any reason why I COULDN'T roll out my dough, fill it with the apple-sugar-spice mixture, and cover it with the top crust the night before and bake it the following morning? It would save me some time Saturday morning. I've prepped pies in the past, but they went into the freezer for a couple of weeks before baking. I did, however, take the pies out of the freezer to thaw overnight in the fridge. Any reason I couldn't just put the unbaked pie in the fridge overnight?