"Mr Libido Incognito" > wrote in message
...
> wrote on 20 May 2006 in rec.food.cooking
>
>> 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
>>
>
> For a "Mom Style" Apple Pie you gotta use granny smith apples. In
> the 50's and 60's Granny's were the baking apple of choice.
Thanks for the recipe! Now where in the world can I still get granny
smith apples??? I wonder if Chile stopped shipping apples for some
reason.
By the way, why does apple pie, which I like sweet, call for lemon
juice? Is it a contrast thing? Or is it some way that acids or whatever
interact with each other to bring out the taste?
>
> * Exported from MasterCook *
>
> Country Apple Pie
>
> Recipe By :
> Serving Size : 1 Preparation Time :0:30
> Categories : Pies
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> pastry for double crust 9 inch pie
> 6 cups peeled sliced cooking apples
> 1 tablespoon lemon juice
> 1/2 cup sugar
> 1/2 cup firmly packed brown sugar
> 2 tablespoons flour
> 1/2 teaspoon cinnamon
> 1/4 teaspoon nutmeg
> 2 tablespoons butter or margarine
>
> Roll half of pastry to 1/8 inch thickness on a lightly floured
> surface.
> Place in a 9 inch pie plate; set aside.
>
> Combine apples and lemon juice in a large mixing bowl. Combine sugars,
> flour, cinnamon and nutmeg, mixing well. Spoon over apple mix, tossing
> gently. Spoon filling evenly into pastry shell, and dot with butter.
>
> Roll remaining pastry to 1/8 inch thickness; transfer to top of pie.
> Trim
> off excess pastry along edges. Fold edges under and flute. Cut slits
> in
> top crust for steam to escape. Cover edges of pastry with strips of
> aluminum foil to prevent excessive browning. Bake at 450°F for 15
> minutes. Reduce heat to 350°F and bake an additional 35 minutes.
>
> Makes one 9 inch pie
>
> Source:
> "The Southern Living Cookbook, 1987, 8487-0709-5"
> - - - - - - - - - - - - - - - - - -
> -
>
> Per Serving (excluding unknown items): 1071 Calories; 23g Fat (19.1%
> calories from fat); 2g Protein; 221g Carbohydrate; 1g Dietary Fiber;
> 62mg
> Cholesterol; 279mg Sodium. Exchanges: 1 Grain(Starch); 0 Fruit; 4 1/2
> Fat; 13 1/2 Other Carbohydrates.
>
>
> Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
>
>
>
> --
> -Alan