I say, follow the instructions to the T. Using two different oven temperatures, placing the pie on the lower third of your oven and baking all the way through is a recipe for success. However, if you need a little bit more assurance, I have a trick for you. Lightly brush the assembled pie crust (in the pie plate) with an egg wash. Leave it too dry for a little bit, which creates sort of a protective film. Then proceed with filling the pie and baking. :)