the crust should be deep golden and the filling should look mostly set with a slight wobble in the center, similar to a soft custard.
If the crust edges are browning too quickly before the filling is set, loosely cover just the rim with strips of foil or a pie shield and continue baking until done.
Remove the pie from the oven and place the glass pie plate on a cooling rack. The filling will appear a bit jiggly at first but will firm up as it cools. Cool at
