Slide that tray into the middle rack. Set a timer for 60 minutes. Yes, really.
Frozen pies take longer than fresh ones. That’s normal. The extra time allows the inside to cook without burning the edge.
After 45 minutes, check it. Look for bubbly brown juice sneaking out a vent. That means the apples are having a hot party inside.
The Edge Rescue Mission
If the crust edge browns too fast, fear not. Grab a ring of aluminum foil. Wrap it loosely around the rim.
Bake From Frozen Apple Pie at Wendell Blakely blog
This is called a “pie shield.” It’s stupidly effective. Your crust stays golden, not black.
Pro tip: Check at 50 minutes. Stick a knife through a vent into the filling. If it slides in easily, you’re done.
