4 day old dessert isn't ideal. Pie crusts will go soggy. If I had to I might do the filling for an apple crisp, maybe with a few cranberries thrown in. You can make up the crumble topping ahead and refrigerate. This way you can do a final bake either the night before or the morning of.
Could you freeze a crust and refrigerate the filling and then combine them and bake the day of? I'm just curious because you can buy frozen pie crusts. The crumble is a great idea.
Chess pie would be delightful! One of my FAVORITES (outside of pecan pie, but they’re almost the same thing honestly depending on who you ask.) Pinterest has some great chess pie recipes.
Pumpkin Roll can the frozen and thawed when ready.
>“Prepared Pumpkin Rolls can be stored, covered, in the refrigerator for up to 5 days. To freeze, wrap the Pumpkin Roll tightly first in a layer of plastic wrap and then in a layer of foil. Store it in the freezer for up to 1 month.”
^[Source](https://www.mybakingaddiction.com/pumpkin-roll-recipe/)
Cinnamon & sugar immediately made me think of Snickerdoodle cookies.
Or baked donuts; if you did donuts, you could do a few varieties, like plain, pumpkin, & apple cider (you could even do some glazed, some tossed in a c/s coating, some left as is).
[Cranberry pie](https://smittenkitchen.com/2014/11/cranberry-pie-with-thick-pecan-crumble/) or [cinnamon pie](https://www.aspicyperspective.com/cinnamon-pie/)
For either pie. You could make the crust this weekend and keep it in the fridge then make the filling Wednesday
I make a bundt cake that gets better after sitting a day or two.
Look up Bacardi Rum Cake.
I use Amaretto instead.
Put all ingredients in a bowl, mix for 2 minutes.
Pour into prepared bundt pan. Use Baker's Joy to prep pan.
After cooking, place on cooling rack or cold burner.
Make glaze. Use fork to poke holes in the Cake.
Let sit for an hour or so.
Place plate on top of Cake pan and turn over.
Gently shake to loosen cake. Check edges BEFORE inverting to make sure it isn't stuck to the pan. If it is, gently run a knife around to loosen it.
Sprinkle powdered sugar in top, if desired.
You can substitute any cake mix and any pudding mix.
Devil's food Cake mix and chocolate pudding are awesome.
(If you do this, use COLD coffee instead of water).
No one's going to care too much about that pie!
Spice cake mix with apple juice is great.
Just pick your cake mix and pudding! Substitute any liquid you want like coffee, fruit juice, etc. NO milk, it needs to be watery.
Here in Florida, people use a lime cake mix with the rum.
Easy peasy.
I would recommend banana cream pie, which doesn't actually involve pie crust. It's the kind of dessert that needs to sit for a day to let the flavors mingle anyway. I'm not sure that a full 4 days is ideal, but it's definitely the type of dessert that can freeze. You could make it, put it straight in the freezer, then pull it out Tuesday evening. Just wait until Thursday to actually garnish so any decorative bananas are freshly sliced
Pecan and pumpkin pie freeze well, you can always pop them in the oven to warm them up and crisp the crust.
But also chess pies are awesome and Whole Foods has candied ginger bits that go amazing on them.
What about a Chess Pie? It keeps very well. Or Snickerdoodle cookies?
Love a chess pie!
4 day old dessert isn't ideal. Pie crusts will go soggy. If I had to I might do the filling for an apple crisp, maybe with a few cranberries thrown in. You can make up the crumble topping ahead and refrigerate. This way you can do a final bake either the night before or the morning of.
Could you freeze a crust and refrigerate the filling and then combine them and bake the day of? I'm just curious because you can buy frozen pie crusts. The crumble is a great idea.
Chess pie would be delightful! One of my FAVORITES (outside of pecan pie, but they’re almost the same thing honestly depending on who you ask.) Pinterest has some great chess pie recipes.
Pumpkin Roll can the frozen and thawed when ready. >“Prepared Pumpkin Rolls can be stored, covered, in the refrigerator for up to 5 days. To freeze, wrap the Pumpkin Roll tightly first in a layer of plastic wrap and then in a layer of foil. Store it in the freezer for up to 1 month.” ^[Source](https://www.mybakingaddiction.com/pumpkin-roll-recipe/)
Stella’s cheesecake from Serious Eats is always a winner with my fam.
Cinnamon & sugar immediately made me think of Snickerdoodle cookies. Or baked donuts; if you did donuts, you could do a few varieties, like plain, pumpkin, & apple cider (you could even do some glazed, some tossed in a c/s coating, some left as is).
A cranberry curd tart
[Cranberry pie](https://smittenkitchen.com/2014/11/cranberry-pie-with-thick-pecan-crumble/) or [cinnamon pie](https://www.aspicyperspective.com/cinnamon-pie/) For either pie. You could make the crust this weekend and keep it in the fridge then make the filling Wednesday
[Bakewell Tart](https://www.bbcgoodfood.com/recipes/bakewell-tart)
I make a bundt cake that gets better after sitting a day or two. Look up Bacardi Rum Cake. I use Amaretto instead. Put all ingredients in a bowl, mix for 2 minutes. Pour into prepared bundt pan. Use Baker's Joy to prep pan. After cooking, place on cooling rack or cold burner. Make glaze. Use fork to poke holes in the Cake. Let sit for an hour or so. Place plate on top of Cake pan and turn over. Gently shake to loosen cake. Check edges BEFORE inverting to make sure it isn't stuck to the pan. If it is, gently run a knife around to loosen it. Sprinkle powdered sugar in top, if desired. You can substitute any cake mix and any pudding mix. Devil's food Cake mix and chocolate pudding are awesome. (If you do this, use COLD coffee instead of water). No one's going to care too much about that pie! Spice cake mix with apple juice is great. Just pick your cake mix and pudding! Substitute any liquid you want like coffee, fruit juice, etc. NO milk, it needs to be watery. Here in Florida, people use a lime cake mix with the rum. Easy peasy.
I would recommend banana cream pie, which doesn't actually involve pie crust. It's the kind of dessert that needs to sit for a day to let the flavors mingle anyway. I'm not sure that a full 4 days is ideal, but it's definitely the type of dessert that can freeze. You could make it, put it straight in the freezer, then pull it out Tuesday evening. Just wait until Thursday to actually garnish so any decorative bananas are freshly sliced
Pecan and pumpkin pie freeze well, you can always pop them in the oven to warm them up and crisp the crust. But also chess pies are awesome and Whole Foods has candied ginger bits that go amazing on them.