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

I urge you to get a copy of a very basic cookbook, such as Betty
Crocker, and follow the directions for apple pie. What you are doing
is mixing TWO fillings together -- the one from a can, and the other
"from scratch" but missing some ingredients. What you describe
probably doesn't taste very good! When you make fruit pie from scratch
you will need to pay attention to what variety of fruit you use -- some
has more juice, some has more tartness, some gets mushy, etc. This is
particularly important with apples! A cookbook will explain all that.

>What might I be doing wrong

Seems you added ,more starch...in the form of cornstarch.

If you only added more fruit into the apple pie filling you should not
add starch anymore.

Take note the apple pie filling is already stabilized with waxy maize
starch and adding more will absorb more liquid making your apple
filling dry textured.

On the other hand just as Mary suggested try the recipe from the
scratch using any known cookbook.

"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?

Adding the corn starch. There's starch in the pie filling already,
and the extra starch is soaking up all the liquid. You probably don't
need the extra sugar, either.

If your mom added cornstarch, she was probably using very juicy apples
and no canned filling.

You should really try a pie from scratch if you're already cutting up
apples. It will be much better than one with pie filling.

--
Jenn Ridley :

"Jenn Ridley" > wrote in message
...
> "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?
>
> Adding the corn starch. There's starch in the pie filling already,
> and the extra starch is soaking up all the liquid. You probably don't
> need the extra sugar, either.
>
> If your mom added cornstarch, she was probably using very juicy apples
> and no canned filling.
>
> You should really try a pie from scratch if you're already cutting up
> apples. It will be much better than one with pie filling.

Well, I AM using frozen pie crusts, if that makes any difference. I'm
not quite up to making my own pie crusts like my mother did. I hope,
someday this year, maybe.

On 5/21/06, Mordechai Housman > wrote:

> Well, I AM using frozen pie crusts, if that makes any difference. I'm
> not quite up to making my own pie crusts like my mother did. I hope,
> someday this year, maybe.


Pie crusts are as easy as, well, pie.

Here's a recipe my mother gave me years and years ago that has only failed
me once (and that taught me to never bake while under the influence, no
matter how cute she is, and how much she wants a pie).

Mike's Mother's No-Fail Easy All-Purpose Pie Crust

This is enough for 1 covered or two uncovered 10" pie shells.

INGREDIENT LIST

3 cups flour (I usually use All-Purpose flour, though you may use pastry
flour)
1 1/4 cups shortening
1 egg, well beaten,
5 TBSP water,
1 TBSP vinegar,
1 tsp salt,
sessame seeds (optional), and
caraway seeds (optional).

INSTRUCTIONS

Blend:
3 cups flour, and
1 1/4 cups shortening

with a fork or pastry knife until the mixture resembles coarse corn meal.
Then mix:
1 egg, well beaten,
5 TBSP water,
1 TBSP vinegar, and
1 tsp salt

in a second bowl. Once this is well mixed, add it to the flour - shortening
mixture above. Mix only enough that the mixture will hold together. DON'T
OVERWORK THE DOUGH!!

At this point the dough can be rolled to the desired thickness, etc. Bake
at 400 F., or at the temperature your pie recipe calls for.

Left over dough can be kept up to 2 weeks if wrapped tightly in the
refrigerator, or it can be rolled into a 1/8 to 1/4 inch thick layer,
sprinkled with sesame seeds, or caraway seeds, baked at 400 F for 15 minutes
and used as apetizers.

Give it a try, you'll be happy you did!
Mike

"Mordechai Housman" > wrote:

>"Jenn Ridley" > wrote in message
.. .
>> "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?
>>
>> Adding the corn starch. There's starch in the pie filling already,
>> and the extra starch is soaking up all the liquid. You probably don't
>> need the extra sugar, either.
>>
>> If your mom added cornstarch, she was probably using very juicy apples
>> and no canned filling.
>>
>> You should really try a pie from scratch if you're already cutting up
>> apples. It will be much better than one with pie filling.
>
>Well, I AM using frozen pie crusts, if that makes any difference. I'm
>not quite up to making my own pie crusts like my mother did. I hope,
>someday this year, maybe.

I wasn't referring to the crust. Using a frozen pie crust shouldn't
affect the consistency of the filling at all. Using all fresh apples
will make the biggest difference. (many people I know don't eat the
pie crust at all, so scratch/frozen doesn't affect anything.)

--
Jenn Ridley :

On Sun, 21 May 2006 13:09:12 -0400, Jenn Ridley
> wrote:

>(many people I know don't eat the
>pie crust at all, so scratch/frozen doesn't affect anything.)

We must run in different culinary circles! <vbg> If the crust is
bad...the pie won't get any better. A fabulous crust is the
foundation for any pie.

OK...now, everyone can shudder....I use half lard, half Crisco for my
crusts.




The Fine Art of Cooking involves personal choice.
Many preferences, ingredients, and procedures
may not be consistent with what you know to be true.

As with any recipe, you may find your personal
intervention will be necessary. Bon Appetit!

Do you mean that you used both apples and canned filling? or did you mean
that you've tried both fresh apples and canned filling?

You didn't use enough apples or you used the wrong kind of apples. Some
apples bake up to a mush and others remain firm.

McIntosh, make a nice saucy pie. Some other good baking apples are, Baldwin,
Delicious and Jonathan.

For a 9 inch pie:

Use 5 or 6 good sized apples (peeled and sliced)
1/2 teaspoon of nutmeg
1/2 teaspoon of cinnamon
3/4 cup sugar
1/4 cup of flour (all purpose)

Toss the apples in a bowl with the flour, sugar and spices
then place them into a pastry lined pie plate, arrange the apples so that no
pointed ends are going to stick through the crust. Dump any left over
sugar/spice mix over the apples and cover with top crust that has some slits
in it to let out the steam. Flute the edges and cover them loosely with
aluminum foil.

Bake 40 to 50 minutes at 400ºf (if using glass pie plate) 425ºf if using
metal



"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

"Ward Abbott" > wrote in message
...
> On Sun, 21 May 2006 13:09:12 -0400, Jenn Ridley
> > wrote:
>
> >(many people I know don't eat the
> >pie crust at all, so scratch/frozen doesn't affect anything.)
>
> We must run in different culinary circles! <vbg> If the crust is
> bad...the pie won't get any better. A fabulous crust is the
> foundation for any pie.
>
> OK...now, everyone can shudder....I use half lard, half Crisco for my
> crusts.

Yes, saturated fats do make fine pie crusts but you wouldn't expect
Mordechai to use PIG fat would you? Chicken fat works just as well, maybe
even better. Many people use butter.
Bob

"Jenn Ridley" > wrote in message
...
> "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?
>
> Adding the corn starch. There's starch in the pie filling already,
> and the extra starch is soaking up all the liquid. You probably don't
> need the extra sugar, either.
>
> If your mom added cornstarch, she was probably using very juicy apples
> and no canned filling.
>
> You should really try a pie from scratch if you're already cutting up
> apples. It will be much better than one with pie filling.

Thanks. I have decided to try that this Friday.

I used both canned and fresh. I see now that this was a mistake, though
in the past it worked okay. Still, it wasn't as juicy as I wanted the
pie to be.

I think I'm going to try different types of apples and we'll see which
works best for me. I think I have a vague memory of which apples my
mother used. They were big, and they were what we used to call "baking
apples." I think they were either Cortland or Macintosh.

But just to experiment, over the summer I might try a different type of
apple each week. I might make something I like better than what my
mother used to make.

"Rina" > wrote in message
. ..
> Do you mean that you used both apples and canned filling? or did you
> mean that you've tried both fresh apples and canned filling?
>
> You didn't use enough apples or you used the wrong kind of apples.
> Some apples bake up to a mush and others remain firm.
>
> McIntosh, make a nice saucy pie. Some other good baking apples are,
> Baldwin, Delicious and Jonathan.
>
> For a 9 inch pie:
>
> Use 5 or 6 good sized apples (peeled and sliced)
> 1/2 teaspoon of nutmeg
> 1/2 teaspoon of cinnamon
> 3/4 cup sugar
> 1/4 cup of flour (all purpose)
>
> Toss the apples in a bowl with the flour, sugar and spices
> then place them into a pastry lined pie plate, arrange the apples so
> that no pointed ends are going to stick through the crust. Dump any
> left over sugar/spice mix over the apples and cover with top crust
> that has some slits in it to let out the steam. Flute the edges and
> cover them loosely with aluminum foil.
>
> Bake 40 to 50 minutes at 400ºf (if using glass pie plate) 425ºf if
> using metal
>
>
>
> "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
>
>

Mordechai Housman wrote on 24 May 2006 in rec.food.baking

> But just to experiment, over the summer I might try a different type of
> apple each week. I might make something I like better than what my
> mother used to make.
>

Double this to make a topped pie.... You said experiment...I read that.

Allow the pastry to rest in the fridge for 20 minutes before rolling.
Add the water tbsp at a time...you might not need all of it or you might
need a tad more; depending on the humidity, grade of flour, how the gods
feel, etc...

Apple pie and cheddar cheese is a well known/loved combo. This is just
kinda a short cut

Cheese Pie Crust

1 cup all-purpose flour
1/3 cup Butter
2 ounces (1/2 cup) Cheddar Cheese , shredded
3 tablespoons cold water

Combine flour and cheese in large bowl ; cut in butter until
mixture resembles coarse crumbs. Stir in water with fork just until
flour is moistened. Shape into ball; flatten slightly.

Roll out ball of dough on lightly floured surface into 12-inch
circle. Fold into quarters. Place dough into 9-inch pie pan unfold dough,
pressing firmly against bottom and sides. Trim crust to 1/2 inch from
edge of pan. Crimp or flute edge. Fill and bake according to pie recipe
directions.

For baked unfilled pie shell, prepare dough as directed above.
Prick crust all over with fork before baking. Bake at 475°F for 8 to 10
minutes or until lightly browned.

Makes Pastry for 1-crust pie.

Nutrition Facts (1/8 of single crust)

Calories: 150
Fat: 10 g
Cholesterol: 25 mg
Sodium: 100 mg
Carbohydrates: 12 g
Dietary Fiber: 0 g
Protein: 3 g
Recipe provided courtesy of Land O Lakes, Inc.

--
-Alan

"Mordechai Housman" > wrote in message
news:Ev_cg.1163$PX3.131@trndny09...
>I used both canned and fresh. I see now that this was a mistake, though in
>the past it worked okay. Still, it wasn't as juicy as I wanted the pie to
>be.
>
> I think I'm going to try different types of apples and we'll see which
> works best for me. I think I have a vague memory of which apples my mother
> used. They were big, and they were what we used to call "baking apples." I
> think they were either Cortland or Macintosh.
>
<snip>

When I think of large apples that are considered "baking apples" the first
variety that comes to mind is Rome apples. That is what my mother typically
uses in her (very delicious!) apple pie. She told me to not use Macintosh
as they get too mushy. I have used, with success, a combination of Rome
and Granny Smith. Here is my mom's recipe. The pie crust calls for
margarine - which would work well for you for meat dinners on the Sabbath.
The filling & topping calls for some butter, but you can experiment with
margarine in its place. This recipe is very easy - I have made it numerous
times. It is not a two crust pie, but rather a crumb topping pie. Enjoy!

APPLE PIE



crust:

1 cup flour

1/3 cup margarine

little salt

ice water (2-3 tablespoons)



Combine all ingredients. Roll out and place into bottom of pie pan.



filling:

3/4-1 cup sugar

1/2 teaspoon cinnamon

pinch of salt

1 tsp. grated lemon rind

2 tbsp flour

6 cups pared, sliced apples (Rome)

1 tbsp lemon juice

2 tbsp butter




Combine sugar, cinnamon, salt, lemon rind, flour. Put a layer of apples
into crust. Sprinkle with cinn-sugar mixture, sprinkle with lemon juice,
dot with butter. Continue to layer.


crumb topping:

1/2 cup butter (1 stick)

1/2 cup brown sugar

1/2 tsp cinnamon

1 cup flour



spread on top of pie before baking



bake:

450 degrees F for 10 minutes

then, 375 degrees F for 40-50 minutes

"Mordechai Housman" > wrote in message
news:nt_cg.1616$GN4.1600@trndny07...

> I will have to look at some kosher cookbooks to see what I can substitute
> for this fat thing. Mostly likely it will be margarine, which we tend to
> use a lot for such things.


I'm assuming you have access to parve margarine, which sometimes is hard to
find. But if you have a kosher home, you're used to knowing which brands are
available where.

I think Crisco really is the solution here. When Crisco was invented, it
meant that MOTs could finally eat pie.

--
Warm Regards,

Claire Petersky
http://www.bicyclemeditations.org/
See the books I've set free at: http://bookcrossing.com/referral/Cpetersky

"Claire Petersky" > wrote in message
. net...
> "Mordechai Housman" > wrote in message
> news:nt_cg.1616$GN4.1600@trndny07...
>
>> I will have to look at some kosher cookbooks to see what I can
>> substitute for this fat thing. Mostly likely it will be margarine,
>> which we tend to use a lot for such things.
>
>
> I'm assuming you have access to parve margarine, which sometimes is
> hard to find. But if you have a kosher home, you're used to knowing
> which brands are available where.
>
> I think Crisco really is the solution here. When Crisco was invented,
> it meant that MOTs could finally eat pie.

I don't recall ever seeing a non-dairy margarine. Here in the Jewish
neighborhoods, where all the stores are kosher, even the ones selling
drapes, getting parve kosher margarine won't be a problem.

By the way, what does "MOT" mean?

> By the way, what does "MOT" mean?

Member Of the Tribe.

I am a little confused by your statement that you've never seen a
non-dairy margarine, and then you state that getting a parve margarine
isn't a problem. I wonder if there's a problem with a double negative.
Where I live, you have to hunt a bit to find parve margarine -- most of
it is Kosher Dairy.

Warm Regards,


Claire Petersky
http://www.bicyclemeditations.org/
See the books I've set free at:
http://bookcrossing.com/referral/Cpetersky

"Claire" > wrote in message
ups.com...
>
>> By the way, what does "MOT" mean?
>
> Member Of the Tribe.
>
> I am a little confused by your statement that you've never seen a
> non-dairy margarine, and then you state that getting a parve margarine
> isn't a problem. I wonder if there's a problem with a double negative.
> Where I live, you have to hunt a bit to find parve margarine -- most
> of
> it is Kosher Dairy.
>
Oops! I meant that I have never seen a DAIRY margarine.

But actually, I HAVE seen (and used) a product that is a margarine and
butter blend. Perhaps that's what you meant?

"Mordechai Housman" > wrote in message
news:2fKdg.26$Oa3.7@trndny09...
> "Claire" > wrote in message
> ups.com...

> Oops! I meant that I have never seen a DAIRY margarine.
>
> But actually, I HAVE seen (and used) a product that is a margarine and
> butter blend. Perhaps that's what you meant?


No, I mean margarines that have some dairy in them such that they get the
Dairy mark, even though they are labelled margarine. Examples of brands
include: Land O'Lakes, Blue Bonnet, Fleischmann's, Lady Lee, Imperial,
Western Family. In fact, I think there's more with some dairy in than not.
You have to look at the labels pretty carefully. I don't keep a kosher home,
but there's times when I've used the local JCC kitchen, and they
understandably would like those who use it to follow the rules.

--
Warm Regards,

Claire Petersky
http://www.bicyclemeditations.org/
See the books I've set free at: http://bookcrossing.com/referral/Cpetersky

"Claire Petersky" > wrote in message
t...
> "Mordechai Housman" > wrote in message
> news:2fKdg.26$Oa3.7@trndny09...
>> "Claire" > wrote in message
>> ups.com...
>
>> Oops! I meant that I have never seen a DAIRY margarine.
>>
>> But actually, I HAVE seen (and used) a product that is a margarine
>> and butter blend. Perhaps that's what you meant?
>
>
> No, I mean margarines that have some dairy in them such that they get
> the Dairy mark, even though they are labelled margarine. Examples of
> brands include: Land O'Lakes, Blue Bonnet, Fleischmann's, Lady Lee,
> Imperial, Western Family. In fact, I think there's more with some
> dairy in than not. You have to look at the labels pretty carefully. I
> don't keep a kosher home, but there's times when I've used the local
> JCC kitchen, and they understandably would like those who use it to
> follow the rules.

Ah, I see what you mean. And it's so hard to find non-dairy margarines?
Wow. I didn't know that. I thought non-dairy margarine was the norm! I
guess it's more of a specialty item. Interesting.

this is perfect , only I always add a few drops of vanila and drizzle
honey on top before the cut goes on. a gb of butter on top too.
I want to add that the type ofapple varies. some bake down to a sauce ,
while another ill be hard wen cooked. a nice choce is a mix of
macintosh, granny smith and cortland or jonared. mot are readily
available. and juciness is mor in he fall than afer a6 month cooelr
storage. but all are good.
I hae a recipe that that makes a filling just like the canned but
makes a lot. feel fee to email if you'd like it. but this one is a good
one o gave. Steve

Try this

Apple Crumb Pie
From Dusty Rhodes recipe collection
This recipe may be doubled
Oven 400 F
6 or 7 tart apples (Granny Smith)
1 cup brown sugar
1 ½ tablespoons Minute Tapioca
1/8 teaspoon nutmeg
1 teaspoon cinnamon
1 tablespoon Fruit Fresh (optional)
1 9 inch deepdish pie crust

Pare apples and slice thin. Combine sugar, tapioca, spices, fruit fresh
in large bowl and mix well. Let mixture stand while you prepare crumb
topping


Crumb Topping

½ cup sugar
¾ cup flour
1/3 cup butter
A pieces of stiff paper or cardboard

Mix sugar and flour; cut in butter till well mixed and crumbly.

Putting it all together

Fill deep dish piecrust with apple mixture and juices.
Sprinkle the crumb mixture over the apples using the paper/cardboard to
keep the crumbs from rolling off the pie.
Bake in hot oven (400 F) 40 to 50 minutes or till done. Cool. Spoon
whipped topping or ice cream atop; sprinkle with cinnamon-sugar.


--
Posted via a free Usenet account from http://www.teranews.com

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

Regardless of the crust that you use, try mastering the filling first.
Most people ignore the crust. My husband is a filling fan. He sets the
crust aside.

I use a combination of two types of apples-- granny smith apples and
fuji apples.

Try the following filling recipe...

1 3/4 lbs. fuji apples, cored, peeled and sliced in eighths
1 3/4 lbs. granny smith apples, cored, peeled and sliced in eighths
2/3 cup sugar
2 tsp freshly squeezed lemon juice
1/4 tsp ground cinnamon
1/4 tsp vanilla extract


Combine all ingredients in a mixing bowl and transfer to your pie
crust. Bake acording to the crust package directions.

NOTE: You can try making an Apple Crisp rather that A pie. It is simply
the filling with a crumb topping, no bottom crust.

If you want to try a crisp, make the following topping and top the
apple mixture in an oven safe dish and bake at 325 degrees for 2 hrs.

Crisp topping

1/2 unsalted butter, chilled
1 1/2 cups firmly packed brown sugar
1 tsp salt
1 1/3 cups flour

Cube the cold butter into small pieces. In a bowl gently toss together
the butter, brown sugar, salt and flour. Do not overblend. Top apple
mixture and bake.

In my home made recipe for apple pie after I fill the pie shell with
the apple mixture I dot the top with cut up butter pieces and I get
just enough liquid

Good luck!

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

My problem now is that I have too shallow a pie dish (or whatever it's
called), and the liquid keeps dripping over the sides. I'll have to
either buy a new dish, or use fewer apples.


"joce" > wrote in message
ups.com...
> In my home made recipe for apple pie after I fill the pie shell with
> the apple mixture I dot the top with cut up butter pieces and I get
> just enough liquid
>
> Good luck!
>
> 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
>

Oh pshaw, on Mon 05 Jun 2006 08:59:08p, Mordechai Housman meant to say...

> My problem now is that I have too shallow a pie dish (or whatever it's
> called), and the liquid keeps dripping over the sides. I'll have to
> either buy a new dish, or use fewer apples.

Mordechai, this is the type I prefer. It holds the juices in...

http://tinyurl.com/h5bvy

--
Wayne Boatwright @¿@¬
_____________________

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
>

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
>>
>
>