I have been baking for years but always have the same problem with my top crust for my apple pies . The top crust lays flat on the apples but as it bakes it seems that the apples cook down and the crust stays in place causing a "hole" between the crust and the apples .It looks like you have a nice piece of pie until you cut into it I rest and cool the dough and use frozen butter to make the crust and I use different types of apples nothing makes a difference.Have not tried this receipe and spritzing could it be something else? Thanks Carol

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