Put your pie on a baking sheet. Trust me—spills happen, and you don’t want to clean burnt sugar off your oven floor.
Bake for about 50 to 60 minutes. The crust should be deep golden, and the filling should be bubbling like a tiny lava lamp.
If the edges brown too fast, cover them with foil or a pie shield. You’re the boss of this pie—don’t let it burn.
The Crucial Step: Let It Cool
This is the part nobody wants to hear. Let the pie cool for at least two hours. I know, I know—it smells insane.
If you cut into it hot, the filling will run out like a frightened river. You’ll end up with apple soup in a crust boat.
Patience, my friend. It’ll still be warm. And your first slice will actually stay in one piece.
