I prebake the bottom crust for 5 or 6 minutes so its not raw before I put them in it. also thaw them completely. they are no different than canned pie filling when defrosted. add a bit of corn starch to the mixture before tossing the in the pie crust and you wont have trouble. it thickens nicely make sure its mixed with a bit of water first so its not lumpy is all. I hate soggy crust on the bottom so seriously try this first. it does not over cook your crust and you can always line the edge with foil to cover it for half the time to keep it from over cooking if its getting to brown.
