Recipe by Sarah Phillips; Food styling and photos by Kelly Hong © 2010 Sarah Phillips CraftyBaking.com
When using a premade pie crust, what I like to do is precook the filling, first, to prevent the pie's bottom from becoming soggy.
It's because I have found that premade pie crusts take longer to cook on their bottoms, perhaps from excess sugar or moisture, or from being rolled thicker.
I like Golden Delicious apples, which are tasty and juicy, but you can also experiment with other varieties.
PIE RECIPE HELP