The problem I have with apple pie is the apples sink and the top crust stays up nice and high! It still tastes great, but its messy to cut. I mound the apples nice and high, and press on the top crust, but the apples always shrink and the crust doesn't move with them! I use Cortland apples and they always get nice and soft. Any ideas what I can do about the top crust? I do cut slits in the top. Thanks

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