Can't wait to try this with my huckleberry pie on Thanksgiving!
I wonder, since you mentioned baking an apple pie for two hours with the top crust shielded, if it would work to start baking the pie without the top crust and then add it later. This would make it impossible to crimp the top and bottom together but I think it would be interesting to see if it would allow for a longer bake time for the filling and bottom crust without the top crust burning.
Love your blog posts! Always gives something to think about.

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