I had such an issue with the moisture in these. I had to add nearly an extra cup of flour for the dough to hold together.. I have no idea what went wrong as I followed the directions and ingredients as listed.. Maybe my apples were extra juicy? No idea but after finally getting the right consistency I continued with the recipe and baked them for 23 minutes and they came out beautifully! They are beyond delicious too and I am definitely making them again. Yes, that's very strange, isn't it? Did you use King Arthur Unbleached All-Purpose Flour? Other flours with lower protein will require you to use more to obtain the same dough consistency. If you used KA AP, then I'd assume your apples must have been extra-juicy, as you suggest. Glad they worked out, anyway - enjoy! PJH

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