Although the end result was eventually obtained.. presentation of the pie crust is not very appealing! Try putting the crust on top of the apples and all the way to the dish edges..cut to fit and fluting the edges or use a fork to seal them tightly! The one issue I have is the bottom crusts are not browning and are very mushy.. how can I ensure both top and bottom crusts are flaky and thoroughly baked without over baking the pies? I use pyrex baking dishes not tin and place the pie in the middle of the oven! The apples are topped with sugar, apple pie spices and tablespoon of flour.. butter is dotted over the apples before I place the top crust over them and I vent them to release the steam from baking. Any suggestions? Thanks!

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