The traditional way to make a double-crust fruit pie, such as cherry or apple, is to assemble the raw dough and the raw fruit into a pie and bake it.
My problem with this method is that I like a super-filled pie. After an hour in the oven, the top crust has shrunk down with the fruit, and there is usually spillover of juices onto the crust—especially when I do a lattice pie. The pie tastes delicious, but I don’t like the way it looks, and it is not domed the way I would like it to be.
I thought of another idea: I could pre-bake the bottom and top crusts separately, and cook the filling on the stovetop. Then, when the bottom crust is baked, I would fill the pie with the stovetop filling, and cap it off with a baked top crust.
Rose uses the stovetop method for some of her single crust pies in “Pie & Pastry Bible,” but I’d like try it with two-crust pies.
Is there a place where I can buy a form for a top crust? Has anybody used this method on traditional two-crust pies?
Any advice? Reactions?