How do you get the bottom crust more crispy when baking a deep dish frozen apple pie should use higher temperature at first?

You're absolutely right! A higher temperature at the beginning of baking is key to getting a crispy bottom crust on a frozen deep-dish apple pie. Here's a breakdown of how to achieve that perfect crust:

The Science Behind It:

* Higher Heat = Faster Crust Browning: A higher initial temperature helps the bottom crust brown quickly and develop a crispy texture before the filling starts to bubble and release moisture.

* Moisture Inhibition: The initial high heat also helps evaporate some of the moisture from the bottom crust, which can make it soggy if not addressed.

How to Do It:

1. Preheat Oven: Preheat your oven to 425°F (220°C). This is significantly hotter than the typical temperature for pies (375°F/190°C).

2. Baking Time: Bake the pie for about 15 minutes at the high temperature. This will allow the crust to develop a good head start on browning.

3. Lower Temperature: After 15 minutes, reduce the oven temperature to 375°F (190°C) and continue baking according to the package directions. This ensures the filling cooks through properly while the crust continues to bake and crisp up.

Additional Tips for a Crispy Crust:

* Brush with Egg Wash: Before baking, brush the bottom crust with a beaten egg wash (one egg yolk mixed with a tablespoon of water or milk). This helps the crust brown evenly and creates a beautiful golden color.

* Avoid Overfilling: Make sure the filling isn't overflowing the crust, as this can lead to a soggy bottom.

* Consider a Pie Shield: If your pie starts to brown too quickly on top, you can use a pie shield or aluminum foil to cover the top while it finishes baking. This will help the bottom crust continue to brown.

By following these steps, you'll be well on your way to a delicious and perfectly crispy-bottomed apple pie!