I had a similar problem with pumpkin pies last Fall. I had changed the pie crust recipe I was using and several of my pumpkin pie had the crust raise up from the bottom of the pie pan leaving a wide gap underneath. After a lot of experimenting I concluded that the new pie crust recipe I was using was too moist and that I was putting the pie too low in the oven to bake. Result was that steam was forming under the bottom crust and pushing it up. I didn't have the problem with apple pies (I think) because the filling was heavy enough to hold the crust down. I went back to a dryer crust recipe and put the pie higher in the oven to bake and the issue disappeared.

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