Hi, My apple pies always sink a bit in the middle after they've been baked. Does anyone know why and how I can prevent it? I don't just toss the apples in like some, I try to layer it (think tart but not as exact or pretty). I was thinking maybe I need to stack a bunch of extra in the middle to accomodate this. But I'm afraid it won't cook evenly if I put more apples in the middle and less on the outer part.
Thank you! 
when i make my pies, i usually pile the apples in kind of making a mound, they tend to cook down when baked and i don't like the gap or the sinking either. i usually bake mine for about 1 hour and keep baking until i see bubble coming out the hole i put in the center or at least i see some bubbling. if your crust starts to get too brown cover lightly by laying a peice of tinfoil over it until it done. hope that helps. oh my bake time usually is an extra 30 minutes past the hour. but it depends on the oven and what temp you cook your pies. you can also substitute pears for you apples and it tastes just like an apple pie when you're done.
I mound my thinly sliced apples as high as possible in the middle, leaving very little around the sides, before adding the top crust. Like a giant cone. When the apples 'deflate', they form a perfectly level filling but the top crust bakes into a dome shape. There's a gap between the apples and top crust, but no sinkhole. Makes a lovely presentation.
the sinking is normal..i dont think you can do anything but pile more apples in there! your filling look like lava on the sides, real thick!
in my recipe, we use 7 apples for one 9 inch pie...and do you put butter cubes inside before you bake it? i do.. and bake it at 375 until the filling is bubbling and lava like..
Quote by @%username% on %date%
%body%