I make an apple pie with more apples than recipe calls for so the crust is a little overdone. Can it be baked at lower temperature than 400 Degrees and longer time than recipe calls for (50-60 mins)?

If the issue is with the crust browning, if you cover the pie with foil (and holes for steam to escape), it should stop the crust from browning as much.

I’d also recommend cooking the apples almost all the way through first in a saucepan, then finishing in the crust in the oven.

I always make my pies with more fruit than called for. Well I don’t typically follow pie recipes because I have my own standard recipe. But if you look online you will find that there are different temps that pies cook at and different lengths of time. So I do not see why it would be an issue for you to change the temperature and time. Just check on it often. I also ditto both of the advice written above. I always cover my pie edges with foil. I’ve never tried PupnTaco’s recommendation but it makes common sense to me.

Here are some recipes that call for different times:
Dutch Apple Pie
All American Apple Pie
Aunt Bev’s Famous Apple Pie

I would think cooking longer at a lower temp would just dry out the crust.

@PupnTaco not if you have a good crust recipe ;)