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bakers - a pie question

kellenicklekellenickle
in Austin Babies

I"m making the pies for thanksgiving this year.  I'm planning on doing mini pies in lots of different flavors.

I would really like to do them ahead of time, so I'm not in the way or messing up timing the day of...  how far ahead can I do them? Is it best to actually bake them early and then just heat them up or just assemble and freeze or something?

I'm clueless. TIA!

 

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Re: bakers - a pie question

  • mrs.wildmanmrs.wildman member
    The "right" way to do it would be to assemble and freeze, then bake from frozen the day of. That said, I've never liked my make-ahead pie as much as making it the day of. The crust is usually a bit soggy and is never as flaky as a freshly constructed and baked pie. That said, guests are usually none the wiser. After years of being in charge of pie for Thanksgiving, my routine is to now make the dough and filling ahead of time (several days in advance even) and construct and bake on the day of. I did the mini-pie thing last year - bought a mold/press at Williams Sonoma and it ended up being so much work and SO messy, but the pies were adorable and all of the guests LOOOOVED them. I can't decide if I want to do them again this year or go back to just one big pie and be done with it.
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  • kellenicklekellenickle

    Good to know!

    They look so easy on pinterest Smile! When you made the minis did you you do all different fillings? Which ones were the best?

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  • mrs.wildmanmrs.wildman member
    I'm a die-hard apple pie fan. It's the only pie I make and I make it really well. I've only ever tried something different once and EVERYONE was upset at me for not making my usual recipe.
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  • mrs.wildmanmrs.wildman member
    P.S. If you make the mini-pies, you want to cut apples in much smaller pieces than you would for a normal sized pie. I think mine were about 1/2 in square and cooked down smaller.
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