"cybercat" > wrote in message
...
>
> "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.

LAYERED levels of apples, then the sugar and so forth? Interesting. Is
that better than mixing them together?