My local Marie Callender's sells a seasonal fresh peach pie. (Mostly just during July, when peaches are juicy and wonderful.) The crust is pre-baked, and fresh peaches are tossed with a glaze and tumbled into the shell. On very few occasions when I have bought this pie, there is a slice left over for the next day. What surprises me, though, is that their crust does not get soggy. When I make my homemade pie crust and use glazed fresh fruit for the filling, the bottom is soggy if we don't eat it immediately.

I noticed your pie crust recipe for fresh fruit pies has an egg in it, and the liquid is milk rather than water. Is that the secret to preventing "soggy bottoms"?

• Reply