OK, so I've been searching all over the 'net and my cookbooks and I still don't feel confident about answers I'm finding - here's my deal: I'm hosting Thanksgiving this year and I want to make pies in addition to everything else. I have one oven and limited time/energy, so I'd like to prep some stuff ahead. I'm making an apple, a pumpkin and a pecan pie. What do you think is the best do-ahead strategy for the pies? Can I make and bake them all on Tues. and store in the fridge? Will crusts get soggy? Better to suck it up and bake them Wed. night? Unless I get up in the middle of the night (always a possiblity, trust me!), I don't think that making them on Thurs. is practical . . . .
We all love pie and so how they taste is very impt. - but so is my sanity - help me out, please!