I recently made this pie for the first time. It was easy to make and came out beautifully. I used a mix of Honeycrisp, Gala, and Granny Smith apples sliced about 1/8" thick. The pie has great flavor, but my apples are a bit firm - borderline crunchy; it's not terrible, but a little softer would be preferred. I baked the pie until the crust was golden and the filling was bubbly. Is the firmness a result of the apples I chose, or should I have baked it a bit longer? I used a lattice crust on top, so is there a way to test the apples to know they are "done"?

• Reply