I'm cooking my first ever pie for a lunch tomorrow (apple pie from Jamie Oliver's "Jamie's dinners" book if that makes a difference). I'm likely to be busy in the morning so can I get away with making it tonight so it just needs heating tomorrow? Or will the pastry go soggy overnight? Second option is to make the pastry and filling tonight, keep separate and assemble tomorrow. Or just get up ridiculously early?
posted by hibbersk
on Sep 13, 2008 -
They say there's nothing more American than apple pie, but I've yet to have a decent apple pie in NYC. Could you please help me find a good (eggless) apple pie in NYC?
posted by riffola
on Dec 11, 2003 -