I have found that the same apples from the same orchard can be more juicy. Each time I made this, I used the same honey crips apples from the same orchard. The first four times I made this, it was perfect with just a bit of juice in the filling. The fifth and sixth times, the apples were more juicy and I had to pour off the extra juices. If you don’t mind pouring off a bit of extra juice after it cools a bit, make the recipe as is. If you do mind and you want the mixture more solid, less juicy, add a tablespoon or two of arrowroot starch. You could also add some flour to the mixture to thicken it. I like this recipe with the apples being more stewed and not as firm as they are in apple pie. I figure if I give you the options, you can make it how you prefer!