On Thu, 10 Jun 2010 08:18:31 -0700, Ranée at Arabian Knits
> wrote:

> I agree. The only advice I thought to offer was bake it longer.

I think people tend to place their pies too high, so the top browns
too much before the bottom is well cooked. Whoever said to heat a
heavy cookie sheet in the oven and bake on that is right on AFAIC, I
do that and it works. I also place the pie as low as possible in the
oven. The idea is for the heat to be hotter at the bottom than the
top. Oh, turn off "convect" too.

For those who just don't want to fight with a crust, do a rustic one
crust pie.

--
Forget the health food. I need all the preservatives I can get.