here are some further tips I found via the magic of the Internet:
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Hard to say without knowing your recipe, but a couple things that come to mind are to be sure and refrigerate the dough crust after rolling it out to help firm it up, and also (you aren't going to like this if you want fresh hot apple pie, but it's a fact of pie-making-life) let it cool for a couple hours on a rack to let those juices firm up. You might also try a layer of corn flakes at the bottom of your crust.
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> In addition to what Scott said re: allowig the pie to cool, I would simply double the amount of flour that you blend in with the apples. Some apples contain more juice than others, and it may simply be that your are juicier!. As an aside, I like to use a combination of apples. Macintosh or Gravenstein have a great apple flavor. Blend in a couple of Granny Smith or Pippin for tartness.
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and here's an article on the topic:
http://www.here-now.org/features/200...Cooks_SO05.pdf ETA: tho doesn't seem to be a complete article.
