Dear PJ, Your advice on the filling has been wonderful. That part came out perfectly. I had an unexpected problem with my crust and was hoping you might have a solution. I work with pate brisee a lot (I use the vodka pie dough method from cook's illustrated, but I use all butter, no shortening). Normally I bake tarts and galettes. A double crusted American pie is a rarity for me. I just tried baking a double crusted apple pie in a glass pyrex dish and the center of the bottom crust tasted mushy and raw. I bake galettes on a standard half sheet on parchment paper and my crusts come out perfectly crisp. If anything too dark sometimes. After my pie disaster, I remembered that I have done a galette once in a pyrex dish and it too came out way less done on the bottom than I expected. Here are some details about my pie: I baked on a very well preheated pizza stone in the middle of the oven for 20 min at 425F, then reduced the temp to 375 and baked for 40 more minutes. The dough was crispy and brown on the sides and top and the apples were bubbling. The only thing I did differently than what I do with galettes is the placement in the oven. The stone was in the middle of the oven, not on the bottom rack. Any ideas what I did wrong? Thank you for helping me learn from my mistakes! -Helen

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