Soggy bottoms

I work at a bakery which produce homemade pork pies using a hot water crust pastry.  We bake the pies for 1 and half hours at 450 oF, we looked at them the other day and they have soggy interiors after the jelly has been added, also the middle of the pie seems pale and underbaked....any ideas or help know this problem from some seasoned pork pie makers???