MaryJane, I tried this pie tonight. I made & cooked it exactly as written. After 50 minutes in a 375 hit oven on the bottom shelf, my pie hadn’t even started to cook! After reading the comment by Megan I wondered if the directions were for a convection oven. I changed my oven setting to 375 convection, and the pie immediately began cooking. At 47 minutes I had a perfect pie. My oven is a wolf oven so it’s a reliable oven. Is the recipe for a convection and somewhere I failed to read that in the directions? If I hadn’t have switched my controls, my pie would have taken well over two hours to bake, just like Megan said in 2015. Thoughts?

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