PJ Hamel, post author

February 28, 2014 at 12:14pm

In reply to by Beverly Wood (not verified)

Beverly, you can completely bake the bottom crust before adding filling and top crust. The top crust won't be incorporated into any crimping around the edge, that's all. Just roll it round, trim it evenly to slightly larger than the diameter of the pan, then lay it atop the apples. Trim off any extra, so it comes right to the edge of the bottom crust. As it bakes, filling will bubble out around the edges. If you're OK with that, then you might want to try this method to ensure a nice, crisp bottom crust. PJH
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