Use a pie crust protector or create a protective shield for the edge of the pie crust (to prevent overbrowning) by lightly crimping a ring of aluminum foil over it. Place the pie on the floor of the oven for 20 minutes, then transfer to a baking sheet lined with parchment paper. Adjust an oven rack so it is on the lowest level in the oven, place the baking sheet with pie on that rack and bake for 40 to 50 minutes, or until the juices bubble through the lattice and the center is slightly puffed. If the lattice becomes too dark in the last 15 minutes of baking, cover it loosely with a piece of aluminum foil with a vent hole in the center.

Source: Washington Post July 13, 2021 13:52 UTC