What temperature should be used for final bake of a pie using par-baked crust?
As per Erin McDowell par-baked crust article, she says to par-bake the dough at 425 degrees. However, it doesn't say the temperature or how long for the final bake after you have added the filling and need to bake the top crust. What should be the temperature and time for an apple pie with a par-baked crust?
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https://www.kingarthurbaking.com/recipes/the-best-apple-pie-recipe
This calls for 425 for 15 minutes and then 375 for 45 minutes.
Did I follow this recipe when using a par-baked bottom crust and raw top crust?