Another pie-baking tip: Use a pizza stone to ensure that your bottom crust is cooked through: pre-heat your oven for an hour with the pizza stone on the rack where you're going to bake the pie -- it takes the stone a long time to heat through. I usually cut a round of parchment to put under the pie to catch any filling drips. Since I've been doing this, my crusts are always browned and crisper on the bottoms.

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