My Mom (and Grandma) always used a Pyrex© pie plate in the middle rack. The oven was first set at 425°F turning it down to 350°F after 15 minutes. They both, and now me, too, left the pie in the oven until the bottom crust was browned. The glass plate let us pick it up to see the bottom. Yes, pies never should be baked in a hurry.

• Reply