If you’re tired of magazine editors imploring you to follow the “rules” of Thanksgiving, let me say that I get your frustration and that I’m sorry because I have another plea: Please do not underbake your apple pie this year—the kind with flabby pastry and still-crunchy apples. Both could be avoided if the pie were just allowed to bake longer. Because, dear bakers, a pie is not like a steak. There is no single point of doneness after which the whole thing will be declared ruined. Short of blackening the crust, it’s almost impossible to bake a fruit pie too long. Even if you’re not making this particular pie—though we do consider it the best deep-dish apple pie recipe around—take our advice and let yours bake for a good long while. Here are some tips:
Sneak a Peek
Bake your pie in a glass dish so you can see underneath it and monitor the level of browning on the bottom crust.
Bubble Away
Look for juices bubbling in the center of the pie, not just around the edges—that’s how you know the filling is cooking throughout.
Let It Burn (Kind Of)
Don’t be confused if you smell something burning; it’s likely the juices running over onto the baking sheet, not the pie itself.
Choose Apples Wisely
Use baking apples that hold their shape, like Pink Lady or Granny Smith, otherwise you’ll end up with applesauce as a filling.
Thicken Up
Go easy on the cornstarch and let the juices thicken naturally while baking. That way you’ll have tender apples and a filling that’s not overly gloppy.
