Hank, different varieties of apple have differing moisture contents, as do fresh vs. stored apples, so this might play a role. You'll also tend to see more pooled liquid the longer your uncooked filling sits. In addition to experimenting with different pie filling thickeners, you might try pre-cooking your filling a bit - either on the stove top or in the microwave to help evaporate off some of the moisture that can otherwise turn your filling runny. Hope this helps! Mollie@KAF

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