Preheat your oven to 375°F. Place the pie on a baking sheet to catch any bubbly drool. Bake for 50 to 60 minutes, but here’s the non-negotiable part: after 30 minutes, cover the crust edges with foil or a pie shield. Otherwise, your edges will burn into charcoal chips while the center still weeps uncooked juice.
How do you know it’s done? The filling should be bubbling through the lattice holes. That’s the pie singing. Let it cool at least three hours before slicing. I know, that’s cruel. But if you cut it hot, the filling will collapse into a lava flow of sadness. Be strong.
