Dried Fruit Pies

The dried fruit can be soaked and stewed up to 3 days in advance. Store the cooled filling in an airtight container in the refrigerator. The pie dough can be made 2 days ahead, wrapped tightly in plastic wrap, and refrigerated. Alternatively, freeze the unbaked assembled pie for up to 2 months; bake directly from frozen, adding 15-20 minutes to the baking time.

Store leftover pie covered at room temperature for up to 2 days or refrigerated for up to 5 days. The crust will soften over time. To crisp the crust, reheat individual slices in a 350°F oven for 10-12 minutes. Baked pie can also be frozen, well-wrapped, for up to 3 months; thaw overnight in the refrigerator before reheating.