Ms. Hamel writes, "It’s nearly impossible to over-bake a fruit pie. I’ve baked apple pie for 3 hours at 350°F (tenting the top with aluminum foil after 1 hour), and it’s come out just fine: crust brown and lovely, apples not over-cooked. So don’t put a stopwatch on that pie; the longer you let it brown and bubble, the better your bottom crust will be."

Just to confirm, is she referring only to pies baked in stoneware/glass (not metal) at this point in the article? I imagine that if using a metal plate--which, as discussed at the beginning of the article, cooks the crust quickly--you would actually burn the bottom if you left the pie in the oven for that long?

Thanks for the clarification! :)

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