I think of my apple pies as a kind of architecture. I don't simply dump in the sliced and sugared fruit, I arrange the chunks into a tight, interlocking structure. This results in a high pie that completely fills the crust. There is no disappointing shrinkage that leaves the top crust airborne like a bridge over the apples. I can't wait for it to cool! *everybody has an apple pie recipe already, right? If not, head over to my fav, smitten kitchen, for a recipe.