YOU SAID:

Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.

INTO JAPANESE

40〜45分、またはリンゴが柔らかくなり、皮が黄金色になるまで焼きます。過度の焦げ目を防ぐために、最初の15〜20分のベーキングの後、2〜3インチ幅のホイルのストリップでクラストの端を覆います。サーブする前に少なくとも2時間冷却ラックで冷やしてください。

BACK INTO ENGLISH

Bake for 40-45 minutes, or until the apples are tender and the skin is golden. After the first 15-20 minutes of baking, cover the edges of the crust with a 2-3 inch wide foil strip to prevent excessive charring. Cool in a cooling rack for at least 2 hours before serving

INTO JAPANESE

40〜45分間、またはリンゴが柔らかくなり、皮が金色になるまで焼きます。ベーキングの最初の15〜20分後、過度の焦げを防ぐために、クラストの端を2〜3インチ幅のホイルストリップで覆います。提供する前に、冷却ラックで少なくとも2時間冷却します

BACK INTO ENGLISH

Bake for 40-45 minutes, or until the apples are tender and the skin is golden. After the first 15-20 minutes of baking, cover the edges of the crust with a 2-3 inch wide foil strip to prevent excessive charring. Cool in a cooling rack for at least 2 hours before serving