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Many if not all of the component parts can be made, but I wouldn't assemble them. If you actually assembled the pie, the filling would make the crust soggy and frankly awful, I should think.
You could absolutely make the pie crust ahead of time, in fact the process of refrigeration overnight would probably improve the crust. I would definitely make that, roll it out, do any shaping and cutting (if a lattice pie) ahead of time and then refrigerate.
As for the apple pie filling, assuming you are making that from scratch, that might be a little more problematic. I think you could keep the apples from browning and turning an unappealing color through a little judicious use of lemon juice. My concern is that the apple texture might go prematurely mushy in the pie filling overnight before cooking. But if you wanted to try it, I would go for it, just have a backup plan: either have enough ingredients to make a second batch of filling on the second day in case the first goes mush, or have a can of pie filling at the ready as an emergency backup.
But the pie crust, now that would definitely work doing that in advance.
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Should you cook the apples before baking an apple pie?
Cooking apples before baking them in a pie is up to the cook. It can be done either way. Cooking or sauteing the apples before baking will make a softer apple filling. The apples will be crunchier if they are not cooked or sauteed before baking.
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How do you say thank you for cooking apple pie in spanish?
gracias por cocinar pie de manzanas
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yes
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