I really like the focus of this post and the help from PJ. Over the years I have learned that where you place things in the oven makes a really big difference. In fact, I have started writing on my recipes what rack I bake things on. So if it is a fruit pie I put it low (2nd rack in my oven - 2" from the bottom). If it is pumpkin I bake it one rack up from that - was getting a big bubble in the middle of the pie on the lower rack. But both very low and close to the bottom of the oven. I write the position down on my recipes so I don't forget from year to year for the seasonal pies - cannot always trust my memory any more (unfortunately). I also bake pies in pyrex so I can get a look at the sides and bottom crust before I pull the pie out of the oven.

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