Apple Pie
Recipe from Food Charlatan. I liked the fact you could pre-cook the filling. Made regular crust recipe in the food processor. Used 5 pounds of apples which when peeled and cored yields 3.5 pounds. Was exact with measurement. Apple filling was pretty soft but some still had a bit of crunch. Filling was in the oven longer than the half hour called for bc I had to go out. Crust was easy to roll out. Made lattice. Brushed with milk and egg. Made aluminum foil ring to protect crust. Baked at 425 for 15 minutes then cover crust lower to 350 and bake additional for 45 minutes as per the recipe. The recipe says the pie is done when the crust is golden. However I checked other sources online and it says the filling has to bubble and be 195 internal temperature. I wondered about raising oven temp to 375 but AI said not to do so but to tent it instead and leave it in the oven for however long it took for internal temp to be 195 and juices bubbling. So far still in oven have baked...