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The only thing I can tell you at this point, not knowing what type of apples you use, is check your recipe and type of apples if you tend to have too many juices in your pie. This is the only explanation I can have for your problems. Also not knowing where you live, I can not determine what types of apples are available to you.

Here is a short list of apples that are "best" for baking pies.

Norther Spy

Golden Delicious

Rhode Island Greening

Pippin

Granny Smith

Pink Lady

Gravenstien

Remember, softer apples are best for applesauce while firmer apples are best for baking and pies.

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Q: How can an apple pie be baked without so much runny juices?
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