Look at that crust. Is it a pale, doughy ghost? Not done. Is it blackened like a campfire marshmallow you forgot about? Overdone, my friend. You want a deep, golden brown—like a good tan at the beach, but for pastry. The edges should be a shade darker, like a slightly toasted marshmallow.
But don’t stop there. Peek through the vents or cracks in the top crust. See that liquid bubbling up? That’s the apple juices doing a happy dance. If it looks like a lazy, slow-moving lava lamp, you’re on track. If there’s no movement at all? You need more time. The filling needs to think it’s in a hot tub.
