I used to try cooking apples (or other very juicy fruits) on the cooktop in order to avoid the issue of gap between filling and crust. After experiencing problems with over cooked fruit it found a different method; I have had great success with it! peel/prep your fruit and place it in a bowl with a cup of sugar, approximately 1/2 tsp salt and a little bit of lemon juice. Let the bowl sit for a few hours (or overnight in the fridge). When ready to bake your pie drain the fruit in a colander reserving the juice/liquid. Mix flour, cornstarch, tapioca or thickener and spices with one cup of reserved liquid. Cook on stove top until thickened. Cool slightly and Mix this with the drained fruit. Fill prepared crust and Bake according to recipe. This also helps prevent issues associated with soggy crusts due to juicy fruits.

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