Grand pie master Paula Haney has a truly revolutionary way of handling juice management in apple pies. She taught me to cut up the apples, toss them in the required sugar, spices, and starch, and let macerate for 25 minutes. Let the resulting liquid drain for 25 minutes before cooking that starch-rich juice into a thick fruit goo. Then (and only then) do you build the pie. This process helps pull out the bulk of the liquid, in advance of baking, that would normally leech fr
