"Jo Anne Slaven" > wrote in message
...
> On 20 May 2006 23:13:02 -0500, "Bob Terwilliger"
> > wrote:
>
>>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.
>
> Years ago, I read somewhere that a juicy pie could be had if prepared
> in the following manner:
>
> Prepare apple pie in the usual manner. (Bottom crust, apples heaped
> up, sugar, cinnamon, pats of butter. You all know the routine.) Put
> the top crust on, and seal around the edges.
>
> This is where it gets a bit different. Cut a round hole (about 1" in
> diameter) in the center of the top crust. Stick the pie in the oven,
> and while it's starting to cook, take all of your apple cores, seeds,
> and peels, put them in a saucepan with a bit of water, and simmer for
> 15-20 minutes. Then strain out the solid pieces.
>
> Pour this liquid (as much as you can, anyway) into the little hole in
> the top of the pie, and continue baking for the remainder of the
> required time. (I remember doing this about half-way through the
> baking time.
>
> The cores and skins contain most of the pectin in the apples, so doing
> this makes the pie very juicy without being "runny".

I like this idea. I think I'm going to try it.

Of course, I assume it is a good idea to wash the skin very well before
doing this.