Hello, just encountering this problem with pies, I never have had this happen before.
My filling is bubbling, top crust is looking yummy & golden, but after it cools and is cut, the pie is undercooked. I’m afraid if i bake it longer, the bottom crust will burn.
I bake the pies from frozen on a cookie sheet on the bottom rack. Starting at 425 for 10 min, then 400. I use aluminum pie tins(gasp), because I sell the pies at a farmers market. So I can’t check out the bottom crust.
Like I said, this method has worked in the past, I’m not sure why this is happening now.
Any advice for a newbie?:)