I want to give this deep dish apple pie recipe a try. It is huge. It is baked in a springform pan. I want to cut the recipe in half and bake it in a smaller springform pan. What I am not sure about is the temp and time. I am guessing the temp is the same but the time? How can you tell if an apple pie with a streusel top is done? Does anyone know what the internal temp should be?
Cooking Friends