Do you prick the bottom crust of a two crust apple pie? I read if you cook the apples until soft, with the sugar etc. that you need twice as many apples, but they layer nicely and there is no space between the filling and the upper crust. Should there be a vent in the top crust? If I want a shiny crust with sugar, do I brush egg white on before baking or ten minutes before the pie is done? Thanks.