Hi,

I am road-tripping from Florida to Tennessee for Thanksgiving on
Wednesday evening. I am planning on bringing a pecan pie and a Dutch
apple crisp, both homemade. How far can I make these in advance? Are
there any elements (i.e. pie crust, pie crust dough, apple filling,
streusel, etc.) that can be made in advance if the pastries themselves
cannot? Just looking for someone who has more experience with this
sort of thing than I...thanks!

--Erica

Erica wrote:

> I am road-tripping from Florida to Tennessee for Thanksgiving on
> Wednesday evening. I am planning on bringing a pecan pie and a Dutch
> apple crisp, both homemade. How far can I make these in advance? Are
> there any elements (i.e. pie crust, pie crust dough, apple filling,
> streusel, etc.) that can be made in advance if the pastries themselves
> cannot? Just looking for someone who has more experience with this
> sort of thing than I...thanks!

It may be a matter of taste. Some people like fruit pies warm out of the
oven. I have always preferred them to be cold, and most decent pastry is
good for at least a day or too. A day old home made pie will be better
than the best store bought pie.

Between now and Thursday you should be okay if you keep your pies wrapped up
and refrigerated. Do you have a cooler that they will fit in for travel?
Keep them chilled and they should be fine. Depends on how much time you
have in the meantime as to how soon you can make them.


"Erica" > wrote in message
om...
> Hi,
>
> I am road-tripping from Florida to Tennessee for Thanksgiving on
> Wednesday evening. I am planning on bringing a pecan pie and a Dutch
> apple crisp, both homemade. How far can I make these in advance? Are
> there any elements (i.e. pie crust, pie crust dough, apple filling,
> streusel, etc.) that can be made in advance if the pastries themselves
> cannot? Just looking for someone who has more experience with this
> sort of thing than I...thanks!
>
> --Erica

"Erica" > wrote in message
om...
> Hi,
>
> I am road-tripping from Florida to Tennessee for Thanksgiving on
> Wednesday evening. I am planning on bringing a pecan pie and a Dutch
> apple crisp, both homemade. How far can I make these in advance? Are
> there any elements (i.e. pie crust, pie crust dough, apple filling,
> streusel, etc.) that can be made in advance if the pastries themselves
> cannot? Just looking for someone who has more experience with this
> sort of thing than I...thanks!
>
> --Erica
You can make your raw pastry a day in advance of baking. Wrap it well in
plastic wrap and refrigerate it. Take it out about 1/2 hour before rolling
it out to let it become a little flexible. I'm not sure if you can roll out
the dough and place in pan and refrigerate. I would be concerned about it
drying out.
Janet

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!

--Erica

"L Beck" > wrote in message >...
> Between now and Thursday you should be okay if you keep your pies wrapped up
> and refrigerated. Do you have a cooler that they will fit in for travel?
> Keep them chilled and they should be fine. Depends on how much time you
> have in the meantime as to how soon you can make them.
>
>
> "Erica" > wrote in message
> om...
> > Hi,
> >
> > I am road-tripping from Florida to Tennessee for Thanksgiving on
> > Wednesday evening. I am planning on bringing a pecan pie and a Dutch
> > apple crisp, both homemade. How far can I make these in advance? Are
> > there any elements (i.e. pie crust, pie crust dough, apple filling,
> > streusel, etc.) that can be made in advance if the pastries themselves
> > cannot? Just looking for someone who has more experience with this
> > sort of thing than I...thanks!
> >
> > --Erica

In article >
(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