On Nov 19, 2:21 pm, the pilgrim > wrote:
> On Mon, 19 Nov 2007 11:16:31 -0600, Melba's Jammin' >
> wrote:
>
> >I make a fine apple pie. Excellent, in fact.
> >Trying to cut down on Wednesday work, is there any way to prepare the
> >pie filling and refrigerate it for a couple days? I'm thinking along
> >the lines of pre-cooking or par-cooking the filling so that I can simply
> >put it in the crust, top, and bake on Wednesday for transport that
> >evening and the next day.
>
> >I suppose I'm looking to do something along the line of a canned filling
> >without buying Wilderness or whatever other glop is available.
> >--
> >-Barb, Mother Superior, HOSSSPoJ
> >Notes about our meals in Tuscany have been posted to
> >http://www.jamlady.eboard.com;10-16-2007
>
> "The page cannot be displayed..."

I don't see why not. Bake the filling ahead, but under-do it a bit,
as it will get cooked more when you add it to the crust.

But wait ....... <thinking> <ouch> Why does it need to be cooked
twice? Why not make the filling and save it, make the crust (raw) and
save it, then at last minute combine and bake?

Or stop at IHOP oin the way there, buy a pie, and remember to remove
the pie from the IHOP box and put it in your own container. (Hey,
before I learned to cook I learned to lie.)