I know this is an older post, but I’m glad I found it. I’m adjusting my pull temperature to 170 F. I was pulling the pie from the oven at 175. I still got the occasional crack, but I thought perhaps it’s because I use glass pie pans. I’m thinking glass or ceramic (even with a 25 degree oven temp adjustment) might continue to cook your pie longer than a metal pan once removed from the oven.

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