Great question Joselyn! Generally we don't pre-bake, par-bake, or blind bake double crusted pies or pies that have relatively longer baked fillings. These pre-baked crusts are usually saved for custard or cream pie and so we don't have any apple pie recipes that have a pre-baked bottom. If you are interested in giving it a whirl we would recommend baking it on your stone at 375 degrees for 20 minutes until the edges are golden brown. We also recommend sticking to an apple pie recipe that utilizes a crumb topping so that you don't end up with an over baked bottom crust when the top crust is just getting flakey and beautiful. Let us know how it goes, we love to see how others bakers tackle the age old question of the soggy crust with their favorite apples!

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