Thanks for these excellent tips. We like our pies super high, but I hate the gap. I'm already using butter (only) in the pastry. I'll try to roll quicker and less that may help. I also read a tip about cooking the apples for about 5 minutes, then cooling before putting them in the pie. That 'pre-shrinks' them some, and if packed tightly the effect is not as bad. I've not had a chance to try that yet.

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