I have pie-duty every Thanksgiving for our family celebration; there are usually 28 of us at the table. I have to travel 5 hours to get there. I make all the crusts about a week ahead, roll them out, layer them with parchment, and freeze them flat. I make the apple pie and mince fillings ahead (freeze the apple) and measure out the sugar and spice for the pumpkin. Everything thaws slowly in an insulated bag while I drive. When I arrive, I let the little kids make the pumpkin filling, assemble the 2 crust pies, and bake them off while I enjoy a nice cocktail. Works beautifully@

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