A baker places a paper cone into the center of a fruit pie before putting the pie in the oven. Explain why this would keep juice from running out of the pie during baking

Bakers making fruit pies face the problem of the fruit juices running out into the oven and having a soggy crust. An ingenious way of preventing this is to put a paper cone made of thick brown paper in the hole at the center of the top crust as you put the pie in the oven. When the fruit juice boils, it rises into this funnel and then goes back down into the pie, preventing the juice from overflowing all over the crust. Pinching together the upper and lower crusts will prevent the juice from seeping out from the edges.