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Old Mother Ashby Old Mother Ashby is offline
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Default Problem with my apple pie

cybercat wrote:

>"Mordechai Housman" > wrote :
>
>
>>But that was a bunch of years ago, and I've forgotten how she made it so
>>delicious. Plus, I harken back to my own mother's apple pie when I was
>>young. Come to think of it, though my mother didn't use canned apple pie
>>filling, as far as I recall.
>>
>>
>>

>
>When I read your post, I recalled my own mother's method. She made her
>own crust from scratch and it was amazing. As far as the filling went, as I
>recall (and I cannot be sure as I was more interested in microscopes and
>chemistry sets and tadpoles at the time!) she used fresh apples, sugar,
>cinnamon, and dabs of real butter. She just layered sliced fresh apples,
>a liberal sprinkling of sugar and cinnamon, and some butter slices in the
>unbaked pie crust. Then she did the latticework crust on top. The
>filling mixed together and made a lovely juicy filling. It was simple, and I
>recall mimicking her filling by making a kind a tart using Bisquick as a
>little
>girl, with my older sister who actually did watch Mama cook.
>
>
>
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>
>

When I make apple pie I mix sugar, cinnamon, nutmeg, ground cloves and
plain flour and coat the apple pieces in that. While you're rolling out
the pastry the liquid from the apples gets inot this. I dot the filling
with bits of butter before putting the crust on, and that means you end
up with the apples cooked in a lovely gooey sauce. Never fails.

Christine