Made an caramel apple pie yesterday, following a recipe from FoodTV on
Tylers Ultimate program.

The main problem was so much juice at the bottom. I mean a flood. I
used Granny Smiths (4) and Breaburn (4). Last time I used Gala instead
of the Breaburn and had less liquid, but still had a good about.

How do I reduce this liquid content?

Also, how thin is pie crust supposed to be? I followed Vox's
(Julia's) recipe for pie crust and had to make it pretty thing to
cover my 9" pie plate.

Thanks,

Gary