Looking for some tips on baking pies in a commercial convection oven (Viking) I am trying to make mini and large apple pies and this is what's going on: not a lot of liquid is forming in the pie - almost like the apples are dehydrating, the bottom crust is not cooking - it looks raw actually..
I am not par baking the bottom crust because I do not normally do this on apple pies - I guess I could try this but not sure how I would then join the top crust. Thanks!

When I baked pies in a convection oven, I put the fan speed on low and dropped the temp from my usual 375 to 325 degrees F. and they baked with no more problems.

i will try that - thank you!