Hey Nagi, that’s a good question. I have a few reasons I don’t blind bake this crust. The first is that I was taught it this way–;) That said you certainly can if you want to but because I use a Granny Smith apple that doesn’t have a lot juice the crust doesn’t get too soggy or wet. The other reason is that I recommend slicing the apples very very thin. That way the apples bake and are soft within the 40 minute cook time. If you are planning to use a very soft or juicy apple or make the apples thicker, a blind bake would be smart. And on a side note, America’s Test Kitchen recommends preheating a cookie sheet in your oven and then placing your pie plate on top of that to bake it transfers heat to the bottom of the pie pan and prevents a soggy bottom as well.

Haha. EXACTLY. While we might not have moonshine, while I was in training for a marathon, I’m fairly positive we had probably about 20 gallons of miscellaneous beer in the inside fridge AND outside fridge. As you do. Because, apparently, running ridiculous amounts of miles makes me want to drink all the beer. Who’d have thunk?

You’re welcome! This recipe looked too good not to share, and I absolutely cannot wait to make it at home!

Well gosh Erin, doesn’t everyone keep 40 gallons of shine? Seriously. Where’s yours? Ha ha!! I don’t know what she was thinking! Thanks for sharing my recipe again too–that’s dandy 🙂

Can’t wait to try this out!

Also, this is one of my favorite recipes from last week’s #thatsfreshfriday link-up! I’ll be sharing it on my blog tomorrow evening, and I hope to see you back there again this week sharing again. Happy July 4th, and keep up the great work!

Gosh Kim I hope not! Tipsy apple pie–I’d say it wouldn’t be the first one ever made! Ha ha ha!