On the filling moisture control issue: I learned a little trick a couple of years ago. Once the apples have been peeled and cored, toss them in some sugar and place in a colander set over a large bowl and allow to drain for 1 and 1/2 hours. Then transfer the drained liquid to a sauce pan and reduce to 2 Tablespoons over medium heat. Once the pie has been put together, brush the top crust with the reduced liquid, but not around the edge of the pie. (Too sticky.) This makes the top crust nice and brown, and adds a little flavor/sweetness. What a great tip! Thanks for sharing! ~Mel @ KAF

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