When making apple pies with a top crust, I always cook my filling for about 5 mins after the mixture comes to a simmer. That way they have reduced down and it avoids the 'gap'. I rarely use a top crust but go with a streusel topping and then I don't have that problem. Only when I make a walnut crusted upside down apple pie do I use a top crust. Oh yeah, that's some apple pie! P.S. Boiled cider is an absolutely necessity in apple anything. yum, yum, yum!

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