One tip I read about years ago was to heat up some apricot marmalade until it loosens & becomes more liquefied & spread on the bottom crust w/ a pastry brush. I have never tried it, but the tip stuck in my brain. ; )
The apricot jam sounds delish.
Just a thought.
For a custard pie-—brushing the pre-baked crust using melted chocolate, then letting it set before adding the custard—— sounds might tasty.
Their pie looked smooth except got a little too hot on the bottom rim; there are some bubbles in the custard. I'd be happy with that though.
So why even bother with a pie? Just bake custard and use a water bath.
leaning conservative, thank you for your suggestion. I never have preserves on hand but have this gorgeous apricot cream pie I'd like to make if I get real ambitious and for something special. But it doesn't sound like something I'd like in the bottom of my pie. My mom used to mix a little flour and sugar in the bottom for fruit pies which I did when I thought of it but wouldn't do it for custard, pumpkin, etc.
The custard pie I made did turn out creamy in spite of the crazy times and temps. I think all the cream mixed with whole milk made a difference, just wasn't happy with the crust. So if I make that one again, I will prick the crust and pre-bake a little, not all the way and put foil on the crimping. Plus I might make my own crust.
I hate making pies any more anyway. Too much fussing, mess and dirty dishes. I got some nested frozen 9-inch crusts from the store and they weren't bad.
The best part is they didn't break like frozen crust can do because it's brittle. So I don't know if I will buy more of those or not. Pies work better for me in my glass pans, not the cheap aluminum ones.
And I might try egg-yolks only for the custard for the taste but I hate having lots of whites left over. There's a bunch of stuff I could make with them but it's more fussing and mess.