Dear Barbara: I saw Robert Irvine on the Food Network showing a failing restaurant chef how to make a pie without a soggy crust. He baked the bottom crust, cooled it, and smeared a layer of butter on the bottom and sides to prevent the juices from leaking under the crust. Chef Irvine then filled the center with apples, sugar and spices, and placed the top uncooked crust over the apples. The pie was perfectly baked.
I did the same thing and it was totally burnt on the bottom; the juices were everywhere; the edges of the bottom crust were burnt. I did dock it a little bit, but just enough that it wouldn’t bubble. I baked it according to the recipe I had. Where do you think I may have gone wrong? — Jo Lea from Lodi
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