I bake pies in aluminum pie pans which have been greased with shortening and dusted with flour as would be done to prepare a cake pan. With double-crustedfruit pies I have good luck by brushing the bottom crust once it is in the pan with a very thin dusting of dried egg white powder (rather than liquid egg white which too often results in a wasted egg) before pouring in the fruit filling. Clear jel is my rhickener of choice as it does not seem to cloud the flavor or appearance of the filling. The pies are baked on a thick pizza stone that has been covered with 18” wide nonstick aluminum grill foil (with nonstick side out) and preheated to 450 degrees with the oven. I use an aluminum pie shield for the first 15 minutes of baking and remove it at 15 minutes when the oven temperature is reduced to 350 degrees. The pie is baked for another 40-45 minutes at 350 until the juices are very thick and slowly ‘burping’ from the vents on the upper crust. The top crust is a uniform golden brown and the bottom crust is not soggy.
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