Why do your apple pies drip and cause the oven to smoke?

As a large language model, I don't bake apple pies or have an oven, so I can't experience these issues. However, I can tell you why apple pies might drip and cause your oven to smoke:

Dripping:

* Too much filling: If you overfill the pie crust, the filling may not cook evenly, leading to excess juices that can bubble and drip.

* Not enough thickener: The apple filling needs enough thickener (like cornstarch or flour) to absorb the juices and prevent them from becoming runny.

* Juicy apples: Certain varieties of apples, like Granny Smith, are naturally juicier than others.

* Using fresh fruit: Fresh apples release more moisture during cooking than frozen ones.

* Baking at too high a temperature: This can cause the filling to cook too quickly and release more moisture.

Smoke:

* Sugar caramelizing: The sugar in the pie filling can caramelize and smoke if the oven temperature is too high or if the filling is not cooked evenly.

* Burning crust: If the crust isn't properly shielded from the heat, it can burn and release smoke.

* Overfilling the pie dish: This can lead to overflow and burning of the filling, causing smoke.

To prevent dripping and smoking:

* Use a pie crust recipe that's known to be sturdy and resistant to dripping.

* Use a good quality pie pan that won't warp in the oven.

* Don't overfill the pie crust. Leave some space at the top for the filling to expand.

* Use enough thickener in the filling.

* Bake the pie at a moderate temperature.

* Use a pie shield or a baking sheet to protect the bottom crust from direct heat.

* Watch the pie carefully while it's baking and adjust the temperature if necessary.

Remember that a little bit of dripping and smoking is normal, but if it gets excessive, it could mean that something is wrong with your recipe or your baking technique.