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