Page 45 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

indication that the whole pie, including the innards, has gotten hot
enough for the bottom crust to have felt the lick of some heat.

Sixth, when you’re fairly certain that the filling has gotten there
and you think the bottom crust has gotten some baking time in,
leave it for a few minutes extra and—just as you want to take out
the pie—place it on the bottom of the oven for five minutes. No,
not the bottom rack—on the actual bottom of the oven. This is

your extra guarantee that you won’t end up with a gorgeous pie
with a raw dough bottom.