Thanks for reaching out Patricia! Here are our take aways from all of the tips above: Drain apples of much of their juice, then simmer the juice until thick before adding it back to the filling or partially pre-cook the filling to evaporate its excess juice. Experiment with different thickeners beyond flour. Vent the pie's top crust so steam from juice can escape. Bake pie thoroughly; let it remain in the oven for at least 10 minutes after its juices begin to boil. Cool pie all day (or overnight) before cutting. Hope you have a chance to read the whole blog but this list will help you have success with your next pie!

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