We're sorry for any disappointment! We appreciate your feedback and will share it with the rest of our team.

We're sorry to hear that it did not meet your expectations. Every customer’s feedback matters to us as we are continually striving to improve our recipes. Rest assured that this will be shared with the rest of our team. We’d like to learn more about your experience, so we have sent you an email to collect more details for our quality team. Please be sure to check your inbox and junk/filtered folders. Thanks for contacting us.

We’re sorry for the experience you had. Here are additional steps that can help prevent a doughy or soggy‑bottomed pie: * Check your oven temperature. If the oven runs too hot, the top crust can brown quickly while the filling and bottom crust remain undercooked. * Bake on the center rack to help the bottom crust cook evenly. If you’re also worried about bubbling over, place a cookie sheet or foil on the rack below the pie. No changes to time or temperature are needed — just bake until the crust is golden brown and the juices are bubbling through the slits. * For a two‑crust pie, brushing the bottom crust with a light coating of egg white before adding the filling can help create a moisture barrier. * For a one‑crust pie, prebake the crust for 3–5 minutes before adding the filling to give the bottom a head start. * Cool the pie on a cooling rack so air can circulate underneath, which helps keep the bottom from becoming soggy as it cools. We hope this tips are helpful moving forward.

We're happy to hear that! We appreciate the feedback.