On 17 Nov 2006 12:52:50 +0200, Wayne Boatwright
<wayneboatwright_at_gmail.com> wrote:

>I have tried prefilling and freezing, but I find the crust doesn't bake as
>well and I'm a stickler for a flaky bottom crust. The pumpkin filling can
>be made up a day ahead and kept refrigerated. When I make mincemeat I
>store it in the freezer, so it only requires previous thawing. Only the
>pecan pie filling has to be made that morning.


Yeah, I was thinking of making the filling ahead, for my pumpkin pies
at least. The pie crust for these pies needs to be prebaked, so
maybe I can do that the morning of, or the night before......

I am finding that if I break all this stuff down into manageable
steps, I can pull off a decent Thanksgiving meal. I will have friends
here the day of the meal, and they can help me manage getting the
turkey in and out of the oven.

Let me tell you, having to use a walker when doing all this is a real
pain in the patootie...

Christine, who will be rendering chicken fat today, and making pastry
dough.