I have a problem with the top crust cracking in a ring about one inch inside the outer edge. I have had this same problem with the last four or five fruit pies I have baked. Any ideas why? The top crust does not crack while I am sealing the top to the bottom crust so I don't think the crust is too cold when I am sealing. I have slits cut for venting but the slits are placed more towards the center of the pie. I roll out the crust using sizer rings on the rolling pin so I know the crust is even thickness. John, I've forwarded your question to our Baker's Hotline folks - someone will get in touch via email to discuss this with you. Thanks for connecting - PJH

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