The pie can be made ahead and stored at room temperature for up to 2 days.
Erin's All-Buttah Piecrust
Make dough, wrap tightly, and refrigerate up to 2 days. For longer storage, wrap in plastic wrap then heavy foil and freeze up to 3 months. Thaw overnight in refrigerator and let stand at room temperature to soften slightly.
Add 1 Tbsp. ground cinnamon and 1/2 tsp. freshly grated nutmeg to the flour.
Add 1 tsp. ground cinnamon, 3/4 tsp. ground ginger, 1/2 tsp. ground allspice, and 1/4 tsp. ground cloves to the flour.