I got a new pie plate, a white one because I like the way it looked. I didn't think at the time how the color will affect my pie's browning ability. I've baked one pie/quiche in this thing and it came out very blond. Am I doomed to blond pies? Or can I just increase the baking time to add more color? Oh, and I'm talking about the bottom crust, not the top.
Also, I'm trying out a fruit pie recipe from Rose Beranbaum's Pie and Pastry Bible for the first time this weekend. Anybody has experience with this book?