Either will work, Tori. The filling will hold well for up to 4-5 days in the fridge, so you could choose to make your dough today (Wednesday) and allow both parts to rest separately in the fridge until you're ready to assemble and bake on Thursday. You could also assemble the whole thing today and bake it fully. The helpful thing about the latter option is that it gives your pie time to fully cool, and for the filling to fully set before you attempt cutting into it. If you do choose the former option, try to make sure your pie makes it into the oven earlier in the day so that it has time to cool before serving. Either way, we hope you enjoy and have a very happy Thanksgiving! Mollie@KAF

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