Mordechai Housman wrote:
> "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?
>
It's rather a long way to come, but granny smiths - which I always use
for apple pies - are so common in Australia that many (foolish) people
look askance at them, regarding them in the same light as they (equally
foolishly) do iceberg lettuce.
I never put lemon juice in my apple pies. Look, apple pie recipes are
like recipes for meatloaf - there's hundreds of them, and they're *all*
Ok. It's a matter of taste!
Christine