I always use Macs (that's what my mom and grandmother used!), make my crust with Crisco, watch my water, always refrigerate my dough before rolling, pile my pie high with apples and have never had gap issues. I have, on occasion, had the dreaded pie soup though if I didn't use a lot of tapioca or flour to thicken. I've never cooked my apples down first but may try it and see how I like the result.

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