INGREDIENTS
Double-crust pie, filled as desired, covered with the top crust, finished, and chilled as described here.
TOOLS YOU’LL NEED
Sheet tray with rimmed sides
Parchment paper
Tinfoil
Position a rack in the center of the oven and preheat it to 425 degrees.
Line the sheet tray with parchment and position the pie on it. Transfer it to the hot oven, placing it on the center rack, in the middle. Bake it for 15 minutes. Reduce the heat to 375 degrees and continue baking for 30 to 40 minutes. If the crust begins to darken too much, cover it with tinfoil, but do remember that color equals flavor and let that baby brown! When baking in a regular home oven, I use the broiler on high for the final 3 minutes to give a slight char that is such a signature of the wood-fired look and taste. Monitor your oven and adjust baking times according to hot spots.
Cool the pie at room temperature for at least 2 hours. Follow specific serving instructions. I find pie tastes best the second day!