Two questions. 1) When you say "lift the apples into the pie pan, squeezing to extract as much juice as possible" -- are you lifting (and squeezing) with your hands? I don't see any other way to do this but just want to be sure I'm understanding. Do you squeeze them over a separate bowl or cup so as not to add more juice over the remaining apples? 2) Your instructions say the apples should fill the pan but not mound in the middle. The accompanying photo shows apples mounded in the middle. Did you fill that pan in with more apples, or is this "do as I say and not as I do"? :) What am I missing? Thanks, Terez

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