"Bob Terwilliger" > wrote in message
...
> Mordechai wrote:
>
>> I have been making simple apple pie, and I can't seem to get it the
>> way my mother used to make it.
>>
>> It always comes out to dry. My mother's apple pie used to have some
>> delicious liquid with it, and I can't figure out how to do it.
>>
>> My problem is with the filling. I use:
>>
>> Two or three fresh apples
>> Apple pie filling from a can
>> Sugar
>> Corn starch.
>>
>> What might I be doing wrong?
>
> I'm guessing that the apples are the problem. If the apples you buy
> are dry and mealy, they won't have any juice to contribute to the
> filling.
>
> It's gotten REALLY difficult to find good apples nowadays, but the
> best way to tell if an apple is juicy is to pick it up: If it feels
> heavy for its size, then it's probably juicy.
>
> To compensate for dry apples, you might consider adding a bit of apple
> juice to your filling.
>
> Bob

Well, this last time that I made it (Friday), the apples were somewhat
juicy (yellow apples, but small ones), but they were apparently not
juicy enough, at least based on the method you cite above.

I had wondered if adding apple juice would ruin it or help it. Thanks
for the suggestion. What about non-alcoholic cider? Will that work as
well? I the reason I ask is because some recipe books advise that the
apples be tart and not sweet. So I wonder if apple cider might be as
good as apple juice?