I am so happy I came across this post. I would like to make an apple-cranberry pie for Friday (bake around 1pm). I plan on using the no roll pie crust recipe (http://www.kingarthurflour.com/recipes/no-roll-pie-crust-recipe). What would be your recomndation, cook the filling, make the crust and refrigerate separately, or put it together and refrigerate as a pie? I am hoping to make this Wednesday morning. Is 2 days in the fridge too long? Thank you

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