This is a mini pie with no bottom crust, baked in a ramekin. The crust sank a little, but was delicious nevertheless-- I usually bake mini-pies in custard cups and I think the sloped edges keep the crust from sinking so much. Also, a less juicy fruit (I usually use apples) would be better. The bottom crust would just add extra fat and be soggy, so I did not bother-- the crispy top crust with juice-saturated edges was plenty. I started making mini-pies for my husband's relatives-- he has a beloved single aunt and when we send her homemade splt pea soup, it is nice to send along some dessert. The mini-pies work out very well for this purpose-- single serving and easy to transport.