>Mom uses 4 pounds of Portland apples, and heaps it up high. Pretty
>basic recipe; sugar, flour, cinnamon, and store bought crusts. Her
>pies come out wet and juicy, some apples a little raw, burnt crust,
>leaks in the oven, you name it. I would like to convince her to use
>another recipe, particularly not to heap it, and nice and thick.
>Please help.


You don't need a new recipe. You just need to convince Mom not to put so many
apples in her pies. For me, the equivalent of 6 or 7 large apples is more than
enough for a standard 9 inch pie. My personal preference is to use mostly
Jonathans with maybe a couple Granny Smith and a Macintosh or two. I hate the
Delicious varieties, tasteless and mushy. If you leave all the other
ingredients as is I'm sure her pies will come out much better.