I made this pie today. https://food52.com/recipes...
I followed the recipe exactly. All went fine except that the center of my pie crust rose up during cooking and is actually poking up through the filling. It's still intact- it's as though the bottom crust is shaped like a tube pan If that makes any sense. I've made a lot of pies and never had this happen. Does anyone have experience with a problem like this? Or thoughts on how I might avoid it in the future? Thanks all! (The pie is delicious btw, although the filling is a bit soft/runny)
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)