This pie was perfect for Thanksgiving. I had to make it ahead (crust and topping Monday), and I put it together Tuesday night. It kept just fine until Thursday. I did decide to drain off most of the juice from the cranberry sauce before putting the topping onto the crust. Everyone loved it. The first time I set it out, I put it out too early and it was a little mushy. The next time I served it, I kept it in the refrigerator until the last minute. I will make it again for at least one more Christmas gathering. Thank you for a great recipe and tutorial.

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