My biggest problem making apple pies was always a soggy bottom and I've experimented with lots of techniques before settling on three that have done the trick with my pies. First: I've stopped using ceramic and pottery pie plates which are lovely to look at, but always resulted in a soggy bottom. Now I always use a glass pie plate like my mother did and her pies were always perfect. Second, I brush an egg white all over the bottom crust before filling it with apples. (Cindy, it has not changed the texture of the crust.) Third, I bake the pie for at least half the baking time on the bottom shelf of the oven. If I do these three things, I do NOT have a soggy bottom. After reading this recipe about boiled cider, I will certainly try that, too. Sounds great!

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