so i bake an apple pie this weekend for the first time using a simple recipe (joy of cooking). everything looks good when the pie comes out, but when i remove a slice, i am shocked to find the pie flooded in its own juices! how did this excess liquid come about? my better half and i were hypothesizing that the vents were too small, or not enough starch/sugar to change bad liquid into good syrup, but we are not sure. any suggestions or insight? i know this isn't chowhounding, but i'm sure someone on this board knows the answer.