One more thing. Always bake a fruit pie until you see the juices bubbling. That means the filling is boiling and the starch will be fully cooked. If the starch isn't fully cooked the filling will be runny, starchy tasting, and you will get a soggy bottom. It's better to have a pie that is a little over browned than under baked. And remember, practice makes perfect. I'm almost 70 years old and have been baking pies most of my life and I'm still learning new tricks.

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