I wonder if you took a small aluminum pipe pan, like the kind used for tarts or pot pies, and placed it, perhaps upside down, in the middle of your larger pie pan, and place the filling around it, so that it would cut down on the size of the slices? Perhaps you could even punch holes in the sides and bottom of the small aluminum pan to use it as a steam vent when cooking. Or, set it upright and fill with apple slices for a later dessert of baked apples.

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