On 17 Nov 2006 06:12:06 +0200, Wayne Boatwright
<wayneboatwright_at_gmail.com> wrote:


>This may have already been suggested... I bake all my own pies, pumpkin,
>pecan, and mincemeat. I make the pastry, roll and fill the shells, then
>freeze and wrap securely in pastic wrap and return to the freezer. I
>freeze the rolled dough for the top crust on a cookie sheet, then wrap
>securely. This really cuts down on the final pie prep which I do early
>Thanksgiving morning. A note on the whipped cream. Not only can it be
>whipped in advance, but dollops can be spooned or piped on a sheet of
>plastic wrap, then quick frozen. When firm they can be removed to a ziploc
>bag. Added to the top of a dessert a few minutes before serving.

Great ideas, Wayne!!!!

Do you fill your pies with custard mixtures and freeze them? Like
pumpkin pies? Or wait til Thanksgiving morning?

Christine