Yes, Jean, I find with deep dish pies, it is wise to precook the apples. Anxious to try the paper bag cooking method. Excellent suggestion, it eliminates so much of the guess work as apples may vary in their moisture content and thickeners may have to be adjusted. With precooking the heat may indicate more sugar or lemon. In general the outcome is more consistent with precooking especially with deep dish apple pie.

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