Wanted to bake a "test" pie to try out the recipe before the holidays. I'm a very experienced baker and have had great success with almost every Cook's Illustrated recipe I've tried, but this one is trying my patience. First, I used a 9-inch pie crust as the recipe states, and ended up with about 1 1/2 cups of excess filling. And second, after filling the parbaked crust, the recipe calls for cooking the pie for 10 minutes at 400°, and then lowering the temp to 300° and baking for an additional 20 to 35 minutes. I've got the pie in the oven now, checked the pie after the maximum cooking time, and it was still completely liquid. Cooked it an additional 15 minutes at 300°, and the center was still very liquid. So now I'm giving it an additional 15 minutes and am hoping it will be set. Probably won't be trying it until tomorrow, so I can't comment on the flavor right now, but I have to say I'm not impressed with the recipe so far. I put the additional filling in a small casserole dish and threw it in a hot water bath to cook, since it's not enough to make an additional pie. If the flavor is worth the extra trouble, I'll do a 10-inch crust next time and increase the cooking time up front. Just wondered if anyone else has tried the recipe with better results?