Remove the leaves from the top of the pie before serving. Cut and serve the pie right from the baking dish. The pie is best just cooled to room temperature, so you should be removing it from the oven about 1 hour before you intend to serve it. For advance preparation, prepare the crust and cover and refrigerate it up to 24 hours before you intend to bake the pie. The filling may also be covered and refrigerated in a glass or stainless-steel bowl for up to 24 hours—then bring it to room temperature for a couple of hours before baking. You’ll only need to prepare the custard topping while the pie is baking.
Wrap and refrigerate leftovers and bring them to room temperature before serving again.
© 2008 Nick Malgieri. All rights reserved.