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(Erica) writes:

> A cooler is certainly a good idea. While I am less concerned about the
> pecan pie holding up, I am a bit worried about the streusel on the
> Dutch apple pie becoming soggy. Any thoughts from RFC-land? Think I
> should prebake the pie and streusel seperately, and assemble
> last-minute? I am drizzling the top with caramel sauce, if that
> matters. Thanks so much in advance!

I think keeping the streusel topping separate and adding it
onto the pie with a quick zap in the oven during dinner would
work best. And don't forget to brush the bottom crusts with
a bit of water and egg before adding the fillings to keep them
from getting soggy. I'm spacing on the amounts of each,
tablespoon water mixed with egg white maybe?

Joanie