What temperature should be used for final bake of a pie using par-baked crust?

Question

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?

Alaina · Answer

Ok thanks. I was trying to avoid a soggy bottom pie.

Erin A. · Answer

Hi! I think in this case you don't need to par-bake the bottom crust—it looks like this recipe was designed for both the uncooked bottom and top crusts to be baked all together with the filling.

Alaina · Answer

I am not baking a single crust pie. I am baking a double crust apple pie. I was using the King Arthur Flour recipe.

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?

Erin A. · Answer

Hi there! Erin McDowell's recipe for single-crust apple pie has you bake the filled pie (after par-baking the crust) for 35 to 40 minutes at 400°F. I'm not sure what recipe you're using, but I'm thinking that could work! Here's Erin's recipe for reference—I hope that helps! https://food52.com/recipes...

What temperature should be used for final bake of a pie using par-baked crust?

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