RECIPE: apple pie problem
Why does my top crust stay puffed up after baking? When I put the pie in the oven the apples are piled as high as possible and of course when baking the apples sink down but the crust stays up instead of dropping down with the apples. With all that space between the apples and the crust it makes it difficult to slice. I put a lot of slits in the crust to let the steam out.