Too much juice in the pie. I would suggest adding some flour in the bottom.
Cheesecake only gets soggy if you leave it out too long and the moisture gets to it.
If it is not too late: cook it a little longer. Otherwise, you could cut the small soggy part of the crust out.
water
Yes, this can certainly happen. In most cases, you will want to freeze your apple pie unbaked, and then bake it from frozen later on to avoid a soggy crust.
The crust will get soggy and tough.
you poke holes from the bottom and get a pie breather
I would think one day would be OK. Much more than that and the pie crust would start to get soggy.
Milk is generally used to glaze a pie crust, bread, biscuits, rolls, etc. It makes the surface shiny and brown nicely. Just brush on a small amount with a pastry brush (looks sort of like a paint brush). Egg white is used to seal the inside of a pie crust so the juices don't soak into the crust and make it soggy.
You may not be able to get the crust of a frozen pie crisped to your satisfaction. The problem is that as the pie filling thaws, moisture seeps into the crust causing it to be soggy. This seems to be the nature of frozen pies. Using a higher temperature would scorch the top crust without improving the bottom crust. If making a pie from scratch is not possible, one might try removing the filling, crisping the bottom crust in the oven for 20 minutes, then returning the filling and top crust to the pie and baking until done.
A single pie crust is just the bottom crust on a finished pie. For instance, a French Silk or pumpkin pie is a single crust pie.A double crust is a pie that has a bottom, filling and then a top crust to cover the pie. A traditional apple or blueberry pie is a double crust. An apple pie with a crumble topping instead of that second crust on top is a single crust pie.
Yeah they have pre made Sara Lee apple and other pies that you put in the oven and frozen homemade pies can be frozen and saved
Cool first or you could end up with soggy crust.
A pie remains a pie regardless of the type of crust it is baked in.
Generally pie filling is room temperature when placed in the pie crust. In many cases, the crust is partially baked, then the room temperature filling is added. If one places hot filling in an unbaked crust, the filling could become over-cooked before the crust has finished baking.
exaple of one crust pie