neverseenblue

November 18, 2012 at 9:24pm

If you make it ahead of time is it best stored at room temperature or should it be refrigerated? I would strongly suggest freezing the apple slab because of the apples and the sugar: the apples will release liquid once topped with the cinnamon sugar mixture and they will also turn very brown. Once topped with the second crust and cut with vents, wrap tightly in plastic wrap and freeze until the day you want to bake. Then let thaw on the counter for 20-30 minutes and bake as directed, possibly extending the time a bit to ensure the crust browns and the filling cooks through! -Kim@ KAF
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