Post pie...post... (hot or cold?)

I'm guessing it's been at least a year since I posted my question about soggy pie bottom crust.
I've made a few with board commentary and have to say this is clearly the way to go.

Brush pie crust with egg white.
Put it in the oven and bake it until it looks like you would want a top crust to look.

In the meantime.... Mix and cook on the stove all of the pie interior parts until heated and gooey...like jam. If you (like I) like to see whole pieces of fruit in your pie then leave half of the fruit out until the last minute.

Then pour the stuff in and cover it up.

Bake until top is crusty.

YUM!

Made a couple for a fundraiser. It was quite the draw.

Thanks a bunch all for your tips!

Hope all is well with everyone.

Sarita

Post note: Hot or cold pie...my husband and his family are on the "has to be cold".
Me...I'd rather it be hot with vanilla ice cream on top.

So...taking a poll...hot or cold pie?

Either works for me.

Depends on the pie. My grandmothers (she is 104yrs. old) Strawberry Pie is best cold and her Peach Cobbler is best warm. I make an Apple Pie with Makers Mark in the filling and warm caramel frosting on top and it is best warm. I can remember making pies and cobblers with my grandma as a kid, just thinking about it brings up memories of how the house would smell. Now only if I had some fresh peaches.