> wrote in message
oups.com...
>
> Mordechai Housman 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?
>>
>> Thanks for your help!
>>
>> Mordechai Housman
>
> Why are you using canned apple filling? Skip the canned pie filling
> and simply peel and slice about 5 or 6 apples. Use apples that are
> crisp and not overly sweet. Stay away from Red Delicious apples, too
> mushy and tasteless. Next, combine 2 tablespoons cornstarch, 3/4 cup
> sugar, and a teaspoon of cinnamon.(see note) Toss that with the apples
> and dump it into an unbaked pie shell. The apples should come above
> the rim of the pie shell. They'll cook down when the pie bakes. Dot
> with 3 or 4 pats of butter and add either a top crust or streusel
> topping. Bake at 375F for a streusel topped pie or 400F for a regular
> crust pie until the crust is browned and the filling is bubbly.
>
> note: You can always adjust the amount of sugar, cornstarch or spice
> the next time if the pie doesn't come out exactly the way you want it.

Well, I was following the directions given to me by a guest we had years
ago, who made a delicious apple pie.

Plus, you know, I kind of thought that the gel in the canned filling
would make for a juicy pie.

Thanks for your suggestions!