I went apple picking this weekend and made a 'wonderful' apple pie - the filling was great and the top crust flaky and perfect. But, my bottom crust was raw! It didn't bake at all!
I used a ceramic pie dish to bake in. Baked close to the bottom of the oven (but needed to use the lowest rack for a cookie sheet to catch all the drippings). I coated the bottom crust with egg white so it would not get soggy from the filling. I baked at a higher temperature (425 F) for the first 10 minutes and then lowered it to 350 F.
What am I doing wrong? Any advice would be greatly appreciated!
Thanks,
Maria
I used a ceramic pie dish to bake in. Baked close to the bottom of the oven (but needed to use the lowest rack for a cookie sheet to catch all the drippings). I coated the bottom crust with egg white so it would not get soggy from the filling. I baked at a higher temperature (425 F) for the first 10 minutes and then lowered it to 350 F.
What am I doing wrong? Any advice would be greatly appreciated!
Thanks,
Maria