Oh pshaw, on Wed 14 Nov 2007 11:13:27a, John B meant to say...

> I always put a layer of either peach or apricot preserves right over the
> bottom crust prior to putting in the wet apple mix. This "insulates"
> the bottom crust from the wet. You don't taste the preserves after the
> baking. My bottom crust is always flaky.
>
>

That's a keen idea and I'll probably try it. However, I never seem to have
a soggy crust with any fruit pies. I always use Pyrex or pottery pie
plates, put them on a preheated baking stone in the oven, and bake for
about 15 minutes at 425-450 degrees before reducing the heat to finish.

--
Wayne Boatwright

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