I kind of have a love-hate relationship with apple pie. I love apple pie. But I hate the way the apples sink and leave a big empty space between the crust and the fruit.
So, the last couple times I've made this, I've tried two different techniques to ward off the "apple pie shrink". The first one was cooking the apples down before putting them in the pie shell. The second one, which I tried today, consisted of mixing the apples with the sugar and spices and then letting them sit for a while till all the juices drain out and the apples shrink down. Then you boil the juices to reduce them down, and mix the reduction with the apples before putting them in the shell.
Both ways require a lot of time and effort, and the pie still shrinks anyway. This pie wasn't so bad, but the second one I made still had a gaping hole, so I give up. Embrace the apple pie, shrink and all!