Jenise wrote:Did they have bottom crusts?
Nope. Because I bake apples in liquid, I didn't think a botton crust would hold up. I probably should try that, though, leaving out the liquid and seeing how it goes. Great idea - thanks!
If you look at the pic of the pie I made on my blog, you'll see there's a layer of reduced apple compote under the apple wedges. I often "paint" the bottom pastry with something like that or thick jam to create a barrier against moisture that leeches out of the apples as they heat (I don't like pre-cooking apples for pie, although it does have the advantage of cooking up drier). I'm thinking maybe I should paint the pastry this way also if I use it to fully bard a baking apple. Hmmmmm....the wheels keep turning.....
(Stupid K-Mart! I was first!!)