Ailuy, if you'd like to make your pie two days ahead of time, you'll have the best results if you store the filling and crust separately in the fridge. A single overnight rest with the filling in the crust tends to be just fine, but you don't want to risk your crust becoming soggy with a two-day rest. Be sure to wrap the crust tightly in plastic wrap to prevent it from drying out. Happy baking! Kye@KAF

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