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Old 11-26-2003, 12:11 PM   #1
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When to make apple pie...today or tomorrow?

I'm making an apple pie for...you guessed it...Thanksgiving dinner. Can I make it today (Wednesday) and let it sit 'til tomorrow? Or will that turn the crust all soggy?

If your vote is that I can make it today, what's the best way to store it until tomorrow? Counter w/Saran? Frig w/foil?????


Thanks!

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Old 11-26-2003, 12:43 PM   #2
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Well, I am making A LOT of my things today so I can actually see who shows up to eat with us this year - last year I was told there was 20 people - who knew???? LOL

It would depend on what I had going on tomorrow - however, if I was making an apple pie and cooking it today I would cook it, let it cool completely, then put it in my glass-covered cake display. If you don't have a glass covered cake container then I would cover it with foil probably - just make sure it cools completely or your crust will get soggy. People used to put their pies in a pie safe, which was usually ventilated by the design in the tin or even a chicken-type wire door.

Did that help at all?
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Old 11-26-2003, 12:47 PM   #3
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Thanks KitchenElf.

I don't have a cake display...so foil it will be. Once the pie has completely cooled and I've covered it in foil, do I just leave it out on a counter or do I put it in the fridge?

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Old 11-26-2003, 12:52 PM   #4
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I would leave it on the counter - unless someone else says otherwise - I usually leave all my pies/cakes out a couple days. Happy Thanksgiving Chef J - good to "see" you again.
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Old 11-26-2003, 01:34 PM   #5
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you can store your pie out overnight, but I would really recommend you do so in an airtight container
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Old 11-26-2003, 05:17 PM   #6
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The World's Foremost Expert on Apple Pie, aka BW, bakes them the day before, as she will do this afternoon. As a connoisuer (sp?) of that delectable item, I can state with confidence it tastes better, like pumpkin pie, the nesx day.

Another option for counter-top storage is to simply place a large pot over it. That will work as well or better than foil, as foil is a little difficult to seal well.

Have a Happy Thanksgiving, everyone.

(II'll be giving thanks when it's over: I don't care for turkey!) :D
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Old 11-27-2003, 09:08 PM   #7
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If you paint the interior of your bottom crust with a well-beaten egg, using a pastry brush, before adding the filling, then bake as usual, you will never again have a soggy crust, no matter what. Wish I'd learned this about ninety-seven or so years ago! And I bet a person could paint the under side of the top crust in the same manner before putting it on the pie and that crust wouldn't get soggy, either . . . 8)

Sometimes I beat a little water in with the egg to make it spread more easily - kinda like thinning paint . . .

Inasmuch as it is now 8 p.m. here in the middle of Nowhere That Thinks It 's THE Where, good luck next year!! Or whenever . . .
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Old 11-27-2003, 09:09 PM   #8
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If you paint the interior of your bottom crust with a well-beaten egg, using a pastry brush, before adding the filling, then bake as usual, you will never again have a soggy crust, no matter what. Wish I'd learned this about ninety-seven or so years ago! And I bet a person could paint the under side of the top crust in the same manner before putting it on the pie and that crust wouldn't get soggy, either . . . 8)

Sometimes I beat a little water in with the egg to make it spread more easily - kinda like thinning paint . . .

Inasmuch as it is now 8 p.m. here in the middle of Nowhere That Thinks It 's THE Where, good luck next year!! Or whenever . . .
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