Esther, it's not unusual for pie crust to hold its shape, while the filling shrinks; this happens because the crust sets into its final shape long before the filling does, creating that gap (or ripple effect) you often see in top crusts. One thing you can try is cooking down the filling about halfway before spooning it into the crust; another is to make your crust with all butter, which melts more quickly than shortening, meaning the crust has more chance of "following" the filling as it shrinks. Good luck with your future pies, and remember – you can always call our baker's hotline to chat - 855-371-2253. Cheers - PJH

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