Here's my problem... I make good crust, good filling, but when I take the pie out of th oven the Crust remains perfect and my filling shrinks down. The pie top is 3 inches above the table and the filling is just above the rim leaving about an inch and a half of AIR. I fill the pie 2 inches above the pie rim (Its a big dome) but this continues to happen. I think it may be that I'm baking them too long allowing the apples to literally shrink down too much. Everything else is perfect except for the AIR Space. I think one I baked the pie and the apples were still kind of hard, so I've increased the baking time since then not realizing this may be causing this. If anyone can help please post an answer for me. Thanks.