How do you know when apple pie is done?

[HoneyBadgerDC]

@JohnGalt

I’ve always used “when the filling is bubbling through the slits” the pie is done. You may want to cover the edges of the crust with foil to prevent excessive browning; remove the foil the last 15 minutes. My Betty Crocker recipe I use has the oven at 375F for 45-50 minutes, which seems to always work.

As others have said, try different types of apples. Around here Haralson are the preferred choice, especially when you know someone who can give you several bags for free in the fall.

The bubbling makes sense. I know apples cook very quickly once they reach temperature. last week I pulled the pie out when it first started bubbling. This week I gave it about 7 more minutes and it seemed to work. I will also try the tin foil.

I cut my apples into 1/8 wedges, my mother always 1/4 hers and they seem to cook perfect.