Using a large spoon so that you leave behind some of the juices in the bowl (and so that you take a little bit with you into the pie because it’s delicious!), fill the prepared pie shell with apples. I like to fill mine just to the top because I like a compact, easy to eat pie. The more heaping it is, the longer it will need to bake but definitely fill to your heart’s content. Apple won’t overflow like other fruit pies will.