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Re: fruit pies

Name: Debbie
E-Mail: emmyandpea@aol.com

Comments

I find that cooking the fruit first does wonders in preserving the bottom crust as well as giving a clean cut when serving. I have used many of the recipes found in Carol Walter's book, Great Pies and Tarts and found all to be both delicious and highly successful. I also find that if you briefly bake the bottom crust, remove it from the oven and brush it with beaten egg white, that acts as a buffer so liquids won't soak into the bottom crust as readily.