I have the crust part down reasonably well, it's the apples that I'm playing with. I recently baked a pie with Honey Crisp apples. When the pie appeared to be done out it came. However when it cooled down and we dug in, the apples were still quite firm. I've learned a lot about how apples cook from making sauce. I throw in a lot of different varieties and it's interesting to see which cook down quickly and which take a long time. Any tips on knowing when a pie has been in the oven long enough? Other than the paring knife trick which failed me on that last pie : )

• Reply