Double-Crust Apple Pie

If you have ever made an apple pie with a top crust and a filling of uncooked apples, you have probably noticed what I call the “empty pie phenomenon,” a space between the top of the filling and the inside of the top crust. This happens because moisture is lost during baking with a consequent decrease in volume. It is easy to avoid, however, by simply cooking the filling before placing it in the crust.

Be sure to use a firm apple for this pie, or the filling will become applesauce w