Problem with my apple pie: please help
Thanks!
"pfoley" > wrote in message
k.net...
>I always use the Betty Crocker Apple Pie recipe, but I usually mix the
>types
> of apples I use. Some cook down faster than others, while other types
> hold
> their shape better.
> I would guess your mother used McIntosh apples, which tend to be juicy
> and
> cook down fast. They will lose their shape though if you cook the pie
> too
> long.
> Also, using your mother's recipe, try leaving out the cornstarch.
> If you are bothering to use a few fresh apples, you might as well use
> all
> fresh apples for the pie instead of the canned apples, which tend to
> be hard
> and pasty.
> Those would be my suggestions.
> pfoley
> "Mordechai Housman" > wrote in message
> news:1tRbg.948$FQ4.638@trndny06...
>> 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
>>
>
>
|