Sue, we're hoping you saw our reply on Facebook earlier, but there are a few things that can lead to gapping, and several quick and easy things you can do! Often the gap is the result of steam released by the apples during baking. To avoid the gap, you need to give the steam a place to escape, which is why cutting vents into your top crust is so important. If you're already doing this and still experiencing a problem, pre-cooking your apples a bit can help allow for a release of moisture/steam before the apples are closed up in the crust. Gapping can also sometimes be the result of simply the way the apples cook down. As they shrink, filling that's just poured or piled in may shrink unevenly. Arranging the apples in more intentional layers can help to avoid this. Hope this helps! Feel free to give our Baker's Hotline a call at 855-371-BAKE if you'd like to chat more pie with one of our bakers. Mollie@KAF

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