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I have two questions. Id like to make a double crust apple pie that is thick and gooey, almost custard like on the inside. Any

I have two questions. Id like to make a double crust apple pie that is thick and gooey, almost custard like on the inside. Any recipe or technique suggestions? I want a slice to hold together, but dont want gelatinous like, pecan pie. Also, can apple pie be made ahead of time and is it best to freeze it and reheat it, or chill amd reheat, or just leave out and reheat, etc.? Thanks!