Bulbous Pie Crust
What causes a dome of baked pie crust over a sunken cooked fruit filling? What can prevent it?
It could be a few things. The top pie crust may have been rolled too thinly. During baking, it "blisters" and then, with the steam created during baking inside an empty cavity, it collapses. The top crust must be fitted snuggly. As well, make sure your dough is cold and your filling is well cooled before assembling. Make slits for steam to escape so that crevices do not form.
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