Carol, since it's a single-crust pie, you can always pre-bake the crust (either fully or partway) before adding the filling. This will help, as will baking the pie on the bottom shelf of your oven; or setting it on a hot baking stone or into a hot cast-iron pan (pan that's been preheating in the oven). Just be sure to use a metal pan (not stoneware or glass) for either of these two approaches. PJH

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