Theresa, was your pie pan at least 1 1/2" deep? A shallow pie pan might have been part of the problem. Your apples may have been particularly juicy, as well, but you did the right thing - you're not supposed to drain the liquid (since, as you say, it has all the spices/sugar in it). Getting the amount of thickener correct for fruit pies is always a challenge, as fruit varies a huge amount in how juicy it is. I'm sorry this didn't work out for you; please call our hotline, 855-371-BAKE (2253), if you'd like to discuss this in more depth, OK? PJH

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