I usually bake pies in a glass dish in the middle oven rack. I'm going to try the bottom. That being said though, am I the only one who actually likes a softer pale bottom crust? Not soggy, but I like the taste of a flaky top crust with a thicker, softer non-flaky bottom. My last (peach) pie came out just this way I like it because I made a homemade crust for the bottom, rolled out a bit thicker, with a pre-made Pillsbury crust for the top. It was delicious!

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