Thanks for your question, Sun. At this point (Saturday), it should be fine to go ahead and make the full pie today and serve tomorrow. If you prefer to assemble and bake tomorrow, we'd get your pie crust all ready in the pan but wait until tomorrow to make the filling. That part is quick to pull together and the filling will be much easier to pour into the pan while it's still in a more liquid state. Hope this helps and happy baking! Mollie@KAF

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