Pumpkin today for sure. You can prep everything you need for apple today as well. Make your crust, roll it out between two parchment sheets, leave in the refrigerator, wrapped well. Make the apple pie filling, with maybe a little extra cornstarch (like a teaspoon), store in the refrigerator. Take everything out about 30 minutes before you want to bake. If baking time is an hour, give yourself an hour and a half; since all this stuff isn't at room temperature, you may need to bake 20 extra minutes. Pop it in the oven 30 minutes before you normally would.

Apple is pretty much the only pie I like, and I like it warm, straight out of the oven. So, I put it in 20 minutes before we start dinner, and it's basically done when dinner is done.

I always make my pumpkin pie Wednesday evening. I have the butter for the crust diced and chilling. Will make the crust later this afternoon and leave it to chill while we go out for supper, then make the pie when I get home.

Weekly.

Your family will love you.

Anonymous wrote:I'm making my pumpkin pie today.

Same here.
Meat tomorrow.

I'm making my pumpkin pie today.

Pecan, chocolate and pumpkin today, Wednesday. Already done!

Today is pie day, and for those with still frozen turkeys, it's time for an ice bath.

I’m making mine today, but I have a fridge in the garage that will keep them cool. Alcohol will go into a cooler if we run out of room.

Apple pie can sit on the counter for the first 1-2 days, then needs to go in the fridge.

I always make my pies the night before because I’m busy with the other food on Thanksgiving. I put the pies in the fridge overnight and then take them out with plenty of time to come to room temperature the next day.

If you have a garage, you can make them tonight and store in airtight containers overnight. It’s more than cold enough.

Apple and pumpkin. I suppose neither can be left out of frig overnight. do I wait for tomorrow? Hate having food fill up the frig. Might make one today, one tomorrow am.