I like to live dangerously.

The problem with making desserts ahead of time is that you have to WAIT TO EAT IT.

If serving still warm/hot, use a little corn starch in the fruit mix so it sets well and isn't too runny.

Anonymous wrote:I’m making a peach pie for dinner tomorrow night, and trying to decide if I should make it tonight so it has a lot of time to cool and set, or if tomorrow morning is ok, when it will have maybe 8 hours to set before serving. Welcome thoughts.

Yes always in advance. It takes time to set properly. Hot fresh pie is sloppy and doesn't serve up well.

In the summer I prefer to bake the morning of and allow to cool and set that day. It's so humid in this area that the crust goes limp by the following day. In other seasons I bake a day ahead. I think you can reheat a day-old fruit pie to freshen up the crust, but I've never tried.

I never precook fillings, there are other ways to avoid a soggy bottom.

Baking it in the morning for dinner that night is fine.

Anonymous wrote:

Anonymous wrote:I make the filling in advance and bake off the day of

This, to avoid a soggy bottom. Plus a warm pie is better, even if not set

Depends. My warm apple pie slops out of shape and the rest of the pie leaks into the shape. But who cares. You slop it on your plate with whipped cream and it's delicious. My cold apple pie (for breakfast) holds its shape and layers beautifully and is also delicious (no whipped cream at breakfast)

Anonymous wrote:I make the filling in advance and bake off the day of

This, to avoid a soggy bottom. Plus a warm pie is better, even if not set

My Cook’s Illustrated recipe recommends making it a day ahead.

I make the filling in advance and bake off the day of

You definitely have a day's grace period. The expensive ones in the bakery are not baked that morning either. And they are terrible and gluey. Well done for making a fresh one on your own!

I’m making a peach cobbler for dinner tomorrow night and will be making it tonight. I don’t like to be rushed either

Tomorrow am should be enough time. But I would do it today because I don’t like to be rushed.

I’m making a peach pie for dinner tomorrow night, and trying to decide if I should make it tonight so it has a lot of time to cool and set, or if tomorrow morning is ok, when it will have maybe 8 hours to set before serving. Welcome thoughts.