Q: I am in need of help. I love to bake, but apple pie seems to be the ONE recipe that defeats me every time. I have a delicious crust and the filling isn't terrible...BUT I cannot find a way to keep the pie from filling with liquid when it bakes! Each time I cut the first slice, the entire pie is filled with juices that I have to literally pour out of the dish! Can anyone help?! Thanks!
Editor: It might just be that you're not using enough thickener in your pie filling — also some varieties of apples tend to be juicier than others. You might also need to let the pie sit for longer before cutting it to allow the filling time to set. Take a look at these posts for some help!
Readers, what's your advice?
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