How do you get it to rise in the center?...............
Add plenty of apples there?
LOL, heap and pack the apple chunks high. Real high!
The Mitsu apples are lower in water content so they don’t shrink as much when they cook, and I mix in some tapioca to absorb any water that does get forced out of them. I also put pats of butter on the pile of apple chunks before the top crust goes on...:)
I use Mitsus, because if you try this with Macs, they shrink considerably, and you end up with a high, hollow pie! It still tastes okay, but when you cut it to serve, the upper crust just goes to pieces because the apples are so far down, and it doesn’t look as visually attractive.
Heh, my wife always tries to convince me to buy pre-made crusts to save time, but I won’t hear of it.
Hell, if you don’t have time to make a real crust, you don’t have time to make a real pie!