Nancy, if you'd like to get a head start on baking, you can prepare the dough, wrap, and freeze it. We don't recommend freezing the entire pie, as recipes with a custard base tend to separate and/or get soggy when they thaw. You can make the pie filling a day before baking and store it in a container in the fridge if you like. Otherwise, it's best to bake and serve this within a day or two at the most. Happy baking! Kye@KAF

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