My go-to make ahead, be prepared for anything, dessert has always been cookies. The dough balls freeze well, fit in a bag, and are perfect to pop just one or two in the oven on a night I want something sweet.
I am in no way abandoning my always have cookie dough in the freezer rule, but I am expanding it to, always have a pie in the freezer.
I recently learned that pies not only freeze beautifully, they get better, flakier, and are made to go from the freezer to oven! Plus it follows my life motto of always wanting to seem so on top of, how impressive is it to be able to serve fresh pie to a friend who drops by without notice, or bring one to a last minute dinner party. Plus, making pies ahead of time, means your kitchen will always be clean, or at least it is more likely it is clean when company comes over.
I made hand pies this time for a couple reasons, mainly because I was taking them as a dessert to a large dinner, and it is easier for people to just grab one at a dessert bar, than cut and serve. Also, most people don’t want to be the first to cut into a pie or cake, so the hand pies eliminate that! The second reason I went with hand pies, is they are more or less individual servings. I can make them, freeze them, pop them into a ziplock bag, and cook them as needed.
If you are going the freezing route, prepare your pie up till the step where you brush it with cream or egg wash. When you are ready to cook your pie, preheat the oven, and just before you pop it into the oven, brush it with cream/egg wash, sprinkle with turbinado sugar and place it directly in the oven. No need to defrost.
You can find the recipe for Grilled Peach Pie in the Recipe Club Archives. The recipes there are for Recipe Club subscribers only. Recipe Club is a monthly subscription that delivers recipes to your mailbox, not your inbox. You can sign up here and your account will allow you access.