Southern Living (November 2016)
If you're already thinking about your own Thanksgiving menu and you're starting to sweat at the thought of cooking all that food, we have some good news for you:
You can start cooking today. And you can start with pie.
There's lots of advice about this online, but here's a shorthand guide for you when you're asking, "Can I make this pie in advance?"
- Nut pies: Make/bake the entire pie. Let it cool. Wrap it up tight. Freeze it. Move it to the fridge the night before the big meal -- revive it in the oven before serving.
- Fruit pies: Make the crust and compile the pie. Wrap it up tight and freeze it. To bake it, you can either thaw the pie in the fridge OR put it directly from the freezer into the oven (it will take more time to bake, of course, if it's fully frozen).
- Pie crusts: Make them and store them in the freezer, either in discs or rolled out into pie tins.
We made 4 different pie recipes for our Fakesgiving (8 total pies). Six of them we made nearly a week ahead. Two were today's German Chocolate-Pecan Pie. Two were apple pies that we compiled and froze. The other four pies had components we could make ahead and freeze.
The freezer is your friend when it comes to Thanksgiving planning. Know it. Embrace it. Start cooking ahead of time.
Also your friend: This recipe for German Chocolate-Pecan Pie, which was our favorite dessert we made this Fakesgiving.