I'm entering a apple-pie-baking contest in my mom's hometown this weekend. My usual pie is a straightforward, all-butter-crust, apples-sugar-cinnamon-flour combo, which always comes out well. But I'm wondering if anyone has any good tricks for truly fabulous pie--for example, how can I keep the bottom crust from getting soggy? I'm not looking to add any weird flavors (no lime rind or star anise), just to make a real blue-ribbon pie! Planning on using a mix of Crispins and Macouns for the filling. Any advice appreciated!