Place the pie on a baking sheet covered in aluminum foil to catch any filling that drips out (this will save you sooo much hassle in oven cleaning). Bake on the bottom rack of 425°F oven until top is light golden, about 16-18 minutes. Reduce the heat to 350°F, then bake until the filling is bubbling and the crust is golden brown, about 50 minutes.
Let the pie completely cool in pan to allow the filling to set. Slice and serve as is, or with a scoop of vanilla ice cream. I find that the flavour of the filling and the texture of the pie crust improve over time, so this pie is even better the day after it is made! I’ve stored this pie covered on the counter for a day or two and covered in the fridge, and both ways work just fine to keep it fresh.
*Here is a tutorial video for how to make a lattice-top pie crust: https://www.youtube.com/watch?v=JZ5GUvXhQN0