It will taste fine! It will be runny but yummy. Bake it. Serve it warm with a dab of butter.

I agree....but you could make some Buerre mani or however you spell it....work together some butter and cornstarch and poke vent holes in the top and poke bits of that in there...
But while you are doing that the crust will get soggy...
Just bake it!
Linda C

If you bake it as is.....be sure to put a pan in the oven, directly under the pie. If you don't you will end up with a messy oven to clean. Apples can be extremely juicy and the juice bakes on!!

When I bake a juicy pie, in addition to the thickner (cornstarch or instant tapioca)for the filling, I sprinkle a light layer of plain bread crumbs over the bottom crust before adding filling. When pie is baked they will blend in and disappear completely. They can't be detected after baking since they take on the flavor of the juices.

I agree, bake it as is. It won't be as thick but it will taste just as good. I've often forgotten the butter that Grandma always told me to dab on top of fruit pies, so don't feel alone. I usually remember the thickener, though, because I mix the flour right in with the sugar and toss the fruit in that with the spices.

Annie

OR :
You can cut out some shapes, from the top, with a sissors,
( Birds, Flowers,Hearts, etc.)
put whatever in the holes and set the pieces back over the holes.

Make the pieces rectangular or egg shaped,

so you can turn them, and Straddle the opening, without the pieces falling in.
Make sure you have enough apples under, to hold them up.

Should look decorative and let steam out.
Lou

You've probably already baked it, so this is purely academic, but I think what I would've tried right away was dissolving the cornstarch in either a small amount of cold water or some apple juice and then used a turkey baster or a basting syringe (I love those, because they look like real medical equipment, so they make me feel very serious) to squirt it in through the vents in the top crust. And maybe a bamboo skewer would help get the butter in there.

I'd like to see a photo of your pie regardless of how it looks. Triumph over adversity should be celebrated.

Just fyi, but I much prefer flour as a thickener in apple pies than cornstarch or tapioca. I do like tapioca in berry pies though.
I do hope your pie turned out fine, however!

bumblebeez:
It beez like that !
I use flour too in Apple Pies. I use Cornstarch to thicken Peachs, for pies,
after they are cooked a while.
Lou

Bobbie:
If you had bought the Mrs. Smith's Pie it would probably wind up on the floor too.
And you would still have to bake your's
So you are ahead, one pie.
I want some.
We don't even know if you Baked it ?????
and how it turned out.
Lou

Bobby this is how cobbler was invented. A holey, messy pie is just a cobbler by another name. When you serve it, break it up into dishes beforehand (use bowls) and serve with big scoops of high quality vanilla ice cream. You'll be a hero for sure.

I never use any thickener in apple pies. I peel and cut the fruit, mix with sugar, let it sit for about an hour, then drain the juices, reduce the juices with some butter and spices, and then mix back into the fruit. Thickens just enough, and no icky raw flour taste.

ideefixe, I don't get an "icky raw flour taste", it cooks into the pie. I toss the apples with sugar and flour and then put it into the pie shell to bake, I've never been able to taste raw flour after it bakes an hour or so.

Your way sounds good, though...

Annie

Ideefixe:
I second Annies comments.
Plus I never tasted a " Can " taste with canned tomato's.

Or a Gamey taste in Venison, unless someone else cooked it and Marinaterd it Vinegar, etc.

I must come from Mars.

LOU

Well, Bobby, how was the pie?

If you cook a pie long enough the flour in the filling is cooked just as the flour in the crust is cooked.

Lou? You don't taste the difference between canned tomatoes and fresh? And you don't taste a gamy taste in venison? And you don't see any difference between powdered garlic and onion and fresh?
Perhaps your taster doesn't work like other people's.

Bobby, I'm probably too late in offering my advice, but mine would have been the same as Linda, Eileen and Annie. The pie might be a little juicy but so what. It will still taste good. I wouldn't start messing up the crust.

And as Annie mentioned, the flour is cooked in the pie so you never have an uncooked flour taste. I always use flour rather than cornstarch.

Ann

I do what ideefixe does with berry pies and apple, i.e. reduce the juices first.

I don't like dotting with much butter, it gives good mouth feel but I think it sort of dulls the fruit taste. I use just a couple of teeny pieces

Linda C
My taster works fine. I didn't say the difference between Fresh tomato's and canned.
I said a " Can " taste.
I use fresh tomato's too.
Strange, A lot of cooks and CF members are starting to try Powdered Garlic.
Oh ! I use the real Garlic too.

Put a sock in it , will you !!!!!!!!!!!!!!
You are starting to get to me again.

Lou

Thank you all for your advice. I had to act before I got any reponses because I started the pie late and had to work yesterday. I ripped open the crust and added the two missing ingredients. It was ugly, but it was just for me and a close casual friend so we didn't mind. It tasted great if not a bit too tart (used a combo of granny smith and golden delicious apples). Was pretty ugly though... but the pie plate is empty today so I guess how it looked didn't matter! I've been busy and my place wasn't very clean and organized, so the sloppy pie just seemed to fit!!!

I do have a question... My crust edges folded down (as it always does) when I baked the pie. It looked like the crust had melted! I put it in the fridge for a few minutes before baking to try to stiffen it up sp it would keep its shape and "upright" position, but it didn't help. Anyone have any advice on changing things so that doesn't happen?

Thanks!