Better Pie

This involves precooking the fillings. What?! Precooking the filling? Isn't that a lot of unnecessary extra work? It might be but I like to make pies with LOTS of fruit filling and I have grown dissatisfied with my overcooked crust. So, I tried cooking the filling a little first. I just got everything heated through and the flour mixture thickening. Then I ladled it into the pie dish (with the bottom crust already formed in it). The baking time is much shorter than what I would normally do. (It used to be up to 1 3/4 hours for my apple pies with 12 apples.) Well, the results were so phenomenal that I suggested for my mom to try it. Now, my mom is the apple pie matriarch and she's not prone to messing with a good thing. She did try it, however, and loved it. She said she didn't want to be too stuck in her ways and mentioned something about age but she's not possibly old enough for that. Anyhow, this gives me the confidence to recommend this new trick to all of you. Trust me, your crust will be so much better for it!