Jelly and Preserved Fruit Pies

The pie shell can be blind-baked up to 2 days in advance and stored at room temperature, wrapped in plastic wrap. The assembled pie can be made up to 1 day ahead and refrigerated, though the crust may lose some crispness. If using whipped cream topping, add it no more than 2 hours before serving for best texture.

Store the assembled pie covered loosely with plastic wrap in the refrigerator for up to 3 days. The crust will soften over time due to moisture from the filling. For best quality, store the baked shell separately and assemble within a few hours of serving. Pies with whipped cream topping should be consumed within 24 hours.