Here’s our family tip for not getting a soggy crust on the inside - before filling the crust, melt a few tablespoons of any type of clear jelly (you won’t taste it) and brushit on the inside of the crust before filling it. The jelly will quickly harden back up and the sugar will seal it so juices don’t soak into the crust making it soggy. As I mentioned, you can’t taste the jelly, but you will see it if you use grape and some people don’t like the dark color so I usually stick with apple jelly.

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