Soggy bottom
A soggy bottom is the failure state in which a pie's base pastry stays pale, wet, and undercooked beneath the filling.
It has two causes, usually both: a filling that was too warm or too wet when it met the raw pastry, and a base that never got direct heat early enough to set.
The fixes stack: blind bake the base, cool and thicken the filling, seal the base with egg wash, and bake the pie low in the oven, ideally on a preheated tray.