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Why does nobody mention the biscuit trick for soggy pie crusts
My apple pie always came out with a wet bottom crust until I sprinkled crushed graham crackers on the pan before adding the dough last Thanksgiving. It soaked up the juice and kept everything crisp, even after sitting out for 3 hours. Has anyone else tried crushed cookies or crackers under their crust, or is this just a weird thing I stumbled into?
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