Even with a shortening crust, I seldom have a gap in the pie. But when it does occur, here's how I handle it. I say, "Big deal. It will taste just as good." It's amazing how a change in attitude can simplify your life. If I were making a pie for a special occasion, I'm sure I would go to more trouble to make it look as good as it tastes. But family will just have to suck it up (literally and figuratively). However, I must try Carolyn's trick of pre-cooking and adding cream to the juices. That sounds fabulous. This weekend would be a good time. Thanks for the idea!

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