Donna, there's no way to prevent the top crust from eventually becoming soggy as the pie sits. Your best bet to help minimize this is to make sure the pie's baked very thoroughly to begin with; I sometimes bake pie at 350°F for 2 to 2 1/2 hours. Surprisingly, it doesn't burn (I tent the top with aluminum foil as soon as it's light golden brown), and the filling doesn't overcook, either. When you're ready to serve a slice of pie that's been sitting a few days, warm it briefly in the oven; that will help crisp the crust. Good luck - PJH

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