depends on the pie, Ethel. For a two crust apple pie convection bake would work, but I would avoid that cycle for a custard-type pie like Pumpkin. If you're looking to get the most efficient use of your oven, you could pre-cook apple pie filling and go for convection bake, which would give you a finished pie with less than 30 minutes baking time; you'd only have to bake the pie until the crust looks done and golden. Susan.

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