Why do the apples shrink in your pie and end up with hollow pie crust?

Apples shrink in your pie because they lose moisture as they cook. To prevent this gently precook your apples to a temperature between 120 and 140 Farenheit, about 15 to 20 minutes. This gentle heating stabilizes the pectin in the apples and prevents them from becoming mushy when cooked in the pie.

I cant really gove you an answer,but what I can give you is a way to a solution, that is you have to find the anglde that you relate to or peaks your interest. A good paper is one that people get drawn into because it reaches them ln some way.As for me WW11 to me, I think of the holocaust and the effect it had on the survivors, their families and those who stood by and did nothing until it was too late.