I’ve never had this happen before with my lattice and single crust pies, but on my recent attempt of Rose’s apple & cranberry double crust pie some juice leaked out and under the crust.

How can I prevent this from happening again? And more importantly… what are the negative repercussions to my poor pie? Is it still edible?

I just made this last week.  Same thing happened—this is just a juicier pie.  It was perfectly fine.  You don’t notice it when sliced.

Thank you for responding! Now I won’t have to apologize when I gift the pie to a friend.