I'm trying to plan for Thanksgiving and I've never made a pie in advance before. What if you want to make a pie just a day or two ahead of when you want to serve it fresh baked? Is it better to make it on Monday and freeze, or make it on Wednesday and just put it in the refrigerator? With any fruit pie, I recommend freezing it as soon as you assemble it--this prevents the fruit from leaching out liquid. With a pumpkin pie or a custard pie, you would do best to bake it off once put together. Then let it cool completely, wrap in plastic, and refrigerate until you want to serve it. Warm in the oven at 350F for about 10 minutes if you want it served warm, otherwise it should be fine kept cool a day or two before Thanksgiving. Happy Baking! Kim@KAF

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