I made this kick-a$$ apple pie yesterday for Thanksgiving. It looked incredibly beautiful going into the oven - perfectly crimped edges, maple-leaf-shaped cutout in the middle and perfectly aligned slits to let out steam.
Halfway through baking, it still looked perfect but was really getting brown so I laid some foil over top (did not seal or even really tuck in) to keep it from getting too brown/burnt.
When it was done and I took it out of the oven and the foil off, the crust had had a frost heave or something and the edges were broken away from the flat part of the top crust.
It also deflated after cooling so that it wasn't piled high with apples - sort of sunk in the middle.
It still tasted out of this world but I was so bummed about the presentation. The other good thing I did was cook the filling before putting it into the pie letting the apples' juices come out and keeping the finished product thick and absolutely not runny.
1. Should I have left the crust completely uncovered and hoped for the best?
2. And just how many apples do you need to have to keep it from deflating when cooled?
3. In some spots, the top crust didn't deflate but the apples underneath did so there was a big gap between crust and apples. Why? How do I keep this from happening again?
Help - I'd like to have a pie that looks as good as it tastes!