Hi, Carol. You have a couple of choices.If you cut shapes and build the top crust as I did in the blog, they'll ride down with the apples as the pie cooks, and therefore no gap. The other option is to precook your filling. I put mine in a 9" x 13" pan and bake it at 350°F for about 30 minutes, stirring it once or twice. Cool to room temperature, then fill your pie and top it. Since the apples are already cooked, they won't collapse during the bake, and you won't get the dreaded gap. Susan

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