The Baker's Hotline

June 10, 2017 at 2:29pm

That's a tough one, Martha, since the crust will inevitably absorb some of the moisture from the filling. There's no way that we know of to totally get around this, but it may help to bake the crust itself a bit longer and to serve the pie as soon as possible (the longer it sits, the more moisture will sink in). Best of luck and happy baking! Mollie@KAF
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