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 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?

I'm guessing that the apples are the problem. If the apples you buy are dry
and mealy, they won't have any juice to contribute to the filling.

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.

Bob

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

Why are you using canned apple filling? Skip the canned pie filling
and simply peel and slice about 5 or 6 apples. Use apples that are
crisp and not overly sweet. Stay away from Red Delicious apples, too
mushy and tasteless. Next, combine 2 tablespoons cornstarch, 3/4 cup
sugar, and a teaspoon of cinnamon.(see note) Toss that with the apples
and dump it into an unbaked pie shell. The apples should come above
the rim of the pie shell. They'll cook down when the pie bakes. Dot
with 3 or 4 pats of butter and add either a top crust or streusel
topping. Bake at 375F for a streusel topped pie or 400F for a regular
crust pie until the crust is browned and the filling is bubbly.

note: You can always adjust the amount of sugar, cornstarch or spice
the next time if the pie doesn't come out exactly the way you want it.

"Mordechai Housman" > wrote in message
news:1tRbg.947$FQ4.358@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
>

I am wondering why you are using fresh apples plus apple
pie filling from a can.



Inviato da X-Privat.Org - Registrazione gratuita http://www.x-privat.org/join.php

"cybercat" > wrote in message
...
>
> "Mordechai Housman" > wrote in message
> news:1tRbg.947$FQ4.358@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
>>
>
> I am wondering why you are using fresh apples plus apple
> pie filling from a can.

Well, a guest at our home a while back backed an apple pie while I
watched and learned. She used that mix (by the way, I forgot to mention
the margarine that dab here and there on the apples), and her pie came
out delicious. So did mine the first few times I made it.

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.

"Bob Terwilliger" > wrote in message
...
> Mordechai 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?
>
> I'm guessing that the apples are the problem. If the apples you buy
> are dry and mealy, they won't have any juice to contribute to the
> filling.
>
> 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.
>
> Bob

Well, this last time that I made it (Friday), the apples were somewhat
juicy (yellow apples, but small ones), but they were apparently not
juicy enough, at least based on the method you cite above.

I had wondered if adding apple juice would ruin it or help it. Thanks
for the suggestion. What about non-alcoholic cider? Will that work as
well? I the reason I ask is because some recipe books advise that the
apples be tart and not sweet. So I wonder if apple cider might be as
good as apple juice?

> wrote in message
oups.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
>
> Why are you using canned apple filling? Skip the canned pie filling
> and simply peel and slice about 5 or 6 apples. Use apples that are
> crisp and not overly sweet. Stay away from Red Delicious apples, too
> mushy and tasteless. Next, combine 2 tablespoons cornstarch, 3/4 cup
> sugar, and a teaspoon of cinnamon.(see note) Toss that with the apples
> and dump it into an unbaked pie shell. The apples should come above
> the rim of the pie shell. They'll cook down when the pie bakes. Dot
> with 3 or 4 pats of butter and add either a top crust or streusel
> topping. Bake at 375F for a streusel topped pie or 400F for a regular
> crust pie until the crust is browned and the filling is bubbly.
>
> note: You can always adjust the amount of sugar, cornstarch or spice
> the next time if the pie doesn't come out exactly the way you want it.

Well, I was following the directions given to me by a guest we had years
ago, who made a delicious apple pie.

Plus, you know, I kind of thought that the gel in the canned filling
would make for a juicy pie.

Thanks for your suggestions!

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

Corn starch absorbs moisture. Cut back on it until your pie
comes out with the moisture level you're looking for.

--
Reg

"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.



Inviato da X-Privat.Org - Registrazione gratuita http://www.x-privat.org/join.php

cybercat wrote:

>"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.
>
>
>
>Inviato da X-Privat.Org - Registrazione gratuita http://www.x-privat.org/join.php
>
>
When I make apple pie I mix sugar, cinnamon, nutmeg, ground cloves and
plain flour and coat the apple pieces in that. While you're rolling out
the pastry the liquid from the apples gets inot this. I dot the filling
with bits of butter before putting the crust on, and that means you end
up with the apples cooked in a lovely gooey sauce. Never fails.

Christine

On Sun, 21 May 2006 16:44:51 +1000, Old Mother Ashby
> wrote:

>When I make apple pie I mix sugar, cinnamon, nutmeg, ground cloves and
>plain flour and coat the apple pieces in that. While you're rolling out
>the pastry the liquid from the apples gets inot this. I dot the filling
>with bits of butter before putting the crust on, and that means you end
>up with the apples cooked in a lovely gooey sauce. Never fails.

This sounds exactly how my mother taught me to fix apple pie. It was
never overly sweet either.

the other Christine

"Bob Terwilliger" > wrote in message
...
> Mordechai 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?
>
> I'm guessing that the apples are the problem. If the apples you buy are
dry
> and mealy, they won't have any juice to contribute to the filling.
>
> It's gotten REALLY difficult to find good apples nowadays.

Isn't that the truth! I quit buying apples because they're not as good as
they were when I was a kid! I remember being able to bite off a huge chunk
of a red delicious. Now, they're all grainy and mushy and leave kind of a
sour taste on your tongue. I'll bet Bob's correct in saying it's the
apples.

kili

"Mordechai Housman" > schreef in bericht
news:1tRbg.947$FQ4.358@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
I'd experiment with using less corn starch. I never use it in my apple pie,
which is filled with fresh apples, sugar, cinnamon and sometims lemon zest
or raisins.

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.

* Exported from MasterCook *

Country Apple Pie

Recipe By :
Serving Size : 1 Preparation Time :0:30
Categories : Pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
pastry for double crust 9 inch pie
6 cups peeled sliced cooking apples
1 tablespoon lemon juice
1/2 cup sugar
1/2 cup firmly packed brown sugar
2 tablespoons flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons butter or margarine

Roll half of pastry to 1/8 inch thickness on a lightly floured surface.
Place in a 9 inch pie plate; set aside.

Combine apples and lemon juice in a large mixing bowl. Combine sugars,
flour, cinnamon and nutmeg, mixing well. Spoon over apple mix, tossing
gently. Spoon filling evenly into pastry shell, and dot with butter.

Roll remaining pastry to 1/8 inch thickness; transfer to top of pie. Trim
off excess pastry along edges. Fold edges under and flute. Cut slits in
top crust for steam to escape. Cover edges of pastry with strips of
aluminum foil to prevent excessive browning. Bake at 450°F for 15
minutes. Reduce heat to 350°F and bake an additional 35 minutes.

Makes one 9 inch pie

Source:
"The Southern Living Cookbook, 1987, 8487-0709-5"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 1071 Calories; 23g Fat (19.1%
calories from fat); 2g Protein; 221g Carbohydrate; 1g Dietary Fiber; 62mg
Cholesterol; 279mg Sodium. Exchanges: 1 Grain(Starch); 0 Fruit; 4 1/2
Fat; 13 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0



--
-Alan

In article <1tRbg.947$FQ4.358@trndny06>,
"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

Is this your mom's recipe, Moerdechai? If so and you want to pretty
much stick with it, I would eliminate the cornstarch. And probably
most of the sugar (the canned apple pie *filling* is ready to pour into
a shell and bake - it has the sugar and thickener already). If you are
using *canned apples FOR pie filling*, well, that's a different bird and
I think you need a better recipe. No offense intended. Following is a
filling recipe; if you need a recipe for pie dough, I've got one of
those, too. "-)
Good luck.



{ Exported from MasterCook Mac }

The Best Apple Pie

Recipe By:
Serving Size: 1
Preparation Time: 0:00
Categories: Desserts

Amount Measure Ingredient Preparation Method
2 1/2 # Granny Smith apples peeled, quartered,
cored, and cut into 3/8² slices (5-6
cups)
3/4 cup sugar plus 2 teaspoons
for sprinkling on dough top
2 Tbsp. all-purpose flour
1/2 tsp. ground cinnamon
1 Pinch salt
Pie Dough for a double crust 8- or 9-inch
pie
2 Tbsp. unsalted butter cut into small
pieces

Toss apples and next 4 ingredients in large bowl; let stand until apples
soften and shrink a bit, no longer than 10 to 15 minutes. (this step is
supposed to keep a gap from forming between the top crust and the
apples. Adjust oven rack to low position and heat oven to 400. (To
keep the bottom crust crisp, author recommends using a glass pan and
baking the pie near the bottom of the oven at a relatively hot
temperature; this heats the bottom of the pie at a slightly faster rate
than the rest, so it cooks through before the top burns. Roll larger
dough disk on a lightly floured surface into a 12-inch circle, about
1/8² thick. Transfer dough to 9-inch Pyrex pie pan, leaving dough that
overhangs lip of pan in place. Turn apple mixture, including juices,
into shell; scatter butter pieces over apples.

Roll smaller dough disk on a lightly floured surface into a 10-inch
circle. Lay it over top of pie. Trim top and bottom dough edges to 1/4
inch beyond pan lip. Tuck this rim of dough underneath itself that that
folder edge is flush with pan lip. Flute dough in your own fashion, or
press with fork tines to seal. Cut 4 slits at right angles on dough top
to allow steam to escape; sprinkle with remaining sugar.

Set pie on a rimmed baking sheet; bake until light brown, about 30
minutes. Reduce oven temperature to 350 degrees and continue baking
until crust is a rich golden brown and apples can be easily pierced with
a knife, about 30 minutes longer. If pie browns before it bakes
through, cover top with foil and continue baking. Transfer pie to a
wire rack; cool for at least 1 hour before serving.

Pie is best when consumed within a few hours of baking, but can be
stored at room temperature, covered by an inverted bowl, for a day or
two.

‹‹‹‹‹
Notes: Source: Page 8, Cook¹s Illustrated magazine, September/October
1994. Mercy! My pies were made with McIntosh/Wealthy/Sweet Sixteen
apples in varying degrees of combination. Oh, my!

--
-Barb
<http://jamlady.eboard.com> Updated 5/14/2006, Visit #17 to Mount
Calvary.
"If it's not worth doing to excess, it's not worth doing at all."

"kilikini" > wrote in message
.. .
>
> "Bob Terwilliger" > wrote in message
> ...
>> Mordechai 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?
>>
>> I'm guessing that the apples are the problem. If the apples you buy
>> are
> dry
>> and mealy, they won't have any juice to contribute to the filling.
>>
>> It's gotten REALLY difficult to find good apples nowadays.
>
> Isn't that the truth! I quit buying apples because they're not as
> good as
> they were when I was a kid! I remember being able to bite off a huge
> chunk
> of a red delicious. Now, they're all grainy and mushy and leave kind
> of a
> sour taste on your tongue. I'll bet Bob's correct in saying it's the
> apples.

Well, SOMEtimes you can get yellow delicious apples that are firm and
not grainy or mushy, and sometimes they're somewhat juicy, but I agree
with you all that apples are not what they used to be. Neither are
several other fruits I find, like oranges and bosc pears. Despite all
the new fruits I have seen come and go on the market, they can't seem to
engineer a fruit that tastes as good as they used to.

One fruit I saw on the market for perhaps two years in the late
September season was something called a monastario, which was a hybrid
of banana and pineapple. It was actually very delicious. But now I can't
find it ANYWHERE!

"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?

>
> * Exported from MasterCook *
>
> Country Apple Pie
>
> Recipe By :
> Serving Size : 1 Preparation Time :0:30
> Categories : Pies
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> pastry for double crust 9 inch pie
> 6 cups peeled sliced cooking apples
> 1 tablespoon lemon juice
> 1/2 cup sugar
> 1/2 cup firmly packed brown sugar
> 2 tablespoons flour
> 1/2 teaspoon cinnamon
> 1/4 teaspoon nutmeg
> 2 tablespoons butter or margarine
>
> Roll half of pastry to 1/8 inch thickness on a lightly floured
> surface.
> Place in a 9 inch pie plate; set aside.
>
> Combine apples and lemon juice in a large mixing bowl. Combine sugars,
> flour, cinnamon and nutmeg, mixing well. Spoon over apple mix, tossing
> gently. Spoon filling evenly into pastry shell, and dot with butter.
>
> Roll remaining pastry to 1/8 inch thickness; transfer to top of pie.
> Trim
> off excess pastry along edges. Fold edges under and flute. Cut slits
> in
> top crust for steam to escape. Cover edges of pastry with strips of
> aluminum foil to prevent excessive browning. Bake at 450°F for 15
> minutes. Reduce heat to 350°F and bake an additional 35 minutes.
>
> Makes one 9 inch pie
>
> Source:
> "The Southern Living Cookbook, 1987, 8487-0709-5"
> - - - - - - - - - - - - - - - - - -
> -
>
> Per Serving (excluding unknown items): 1071 Calories; 23g Fat (19.1%
> calories from fat); 2g Protein; 221g Carbohydrate; 1g Dietary Fiber;
> 62mg
> Cholesterol; 279mg Sodium. Exchanges: 1 Grain(Starch); 0 Fruit; 4 1/2
> Fat; 13 1/2 Other Carbohydrates.
>
>
> Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
>
>
>
> --
> -Alan

"Jke" > wrote in message
...
>
> "Mordechai Housman" > schreef in bericht
> news:1tRbg.947$FQ4.358@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
> I'd experiment with using less corn starch. I never use it in my apple
> pie, which is filled with fresh apples, sugar, cinnamon and sometims
> lemon zest or raisins.

I don't think my mother used corn starch either. Now that I think of it,
I can't see it's purpose, if I use sugar.

And come to think of THAT, I can't recall whether my other used sugar!

"Melba's Jammin'" > wrote in message
...
> In article <1tRbg.947$FQ4.358@trndny06>,
> "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
>
> Is this your mom's recipe, Moerdechai? If so and you want to pretty
> much stick with it, I would eliminate the cornstarch. And probably
> most of the sugar (the canned apple pie *filling* is ready to pour
> into
> a shell and bake - it has the sugar and thickener already). If you
> are
> using *canned apples FOR pie filling*, well, that's a different bird
> and
> I think you need a better recipe. No offense intended. Following is
> a
> filling recipe; if you need a recipe for pie dough, I've got one of
> those, too. "-)
> Good luck.
>
>
>
> { Exported from MasterCook Mac }
>
> The Best Apple Pie
>
> Recipe By:
> Serving Size: 1
> Preparation Time: 0:00
> Categories: Desserts
>
> Amount Measure Ingredient Preparation Method
> 2 1/2 # Granny Smith apples peeled, quartered,
> cored, and cut into 3/8² slices (5-6
> cups)
> 3/4 cup sugar plus 2 teaspoons
> for sprinkling on dough top
> 2 Tbsp. all-purpose flour
> 1/2 tsp. ground cinnamon
> 1 Pinch salt
> Pie Dough for a double crust 8- or 9-inch
> pie
> 2 Tbsp. unsalted butter cut into small
> pieces
>
> Toss apples and next 4 ingredients in large bowl; let stand until
> apples
> soften and shrink a bit, no longer than 10 to 15 minutes. (this step
> is
> supposed to keep a gap from forming between the top crust and the
> apples. Adjust oven rack to low position and heat oven to 400. (To
> keep the bottom crust crisp, author recommends using a glass pan and
> baking the pie near the bottom of the oven at a relatively hot
> temperature; this heats the bottom of the pie at a slightly faster
> rate
> than the rest, so it cooks through before the top burns. Roll larger
> dough disk on a lightly floured surface into a 12-inch circle, about
> 1/8² thick. Transfer dough to 9-inch Pyrex pie pan, leaving dough
> that
> overhangs lip of pan in place. Turn apple mixture, including juices,
> into shell; scatter butter pieces over apples.
>
> Roll smaller dough disk on a lightly floured surface into a 10-inch
> circle. Lay it over top of pie. Trim top and bottom dough edges to
> 1/4
> inch beyond pan lip. Tuck this rim of dough underneath itself that
> that
> folder edge is flush with pan lip. Flute dough in your own fashion,
> or
> press with fork tines to seal. Cut 4 slits at right angles on dough
> top
> to allow steam to escape; sprinkle with remaining sugar.
>
> Set pie on a rimmed baking sheet; bake until light brown, about 30
> minutes. Reduce oven temperature to 350 degrees and continue baking
> until crust is a rich golden brown and apples can be easily pierced
> with
> a knife, about 30 minutes longer. If pie browns before it bakes
> through, cover top with foil and continue baking. Transfer pie to a
> wire rack; cool for at least 1 hour before serving.
>
> Pie is best when consumed within a few hours of baking, but can be
> stored at room temperature, covered by an inverted bowl, for a day or
> two.
>
> <<<<<
> Notes: Source: Page 8, Cook¹s Illustrated magazine,
> September/October
> 1994. Mercy! My pies were made with McIntosh/Wealthy/Sweet Sixteen
> apples in varying degrees of combination. Oh, my!


Thanks for the recipe! And yes, I could indeed use a recipe for the
crust. I might start doing that too, in a few months, when I feel more
confident about the filling.

I am not sure, but I suspect that if, when I was a kid, someone would
have brought my mother a can of apple pie filling to use in a pie, my
mother would probably have hit him with the can, and then given it away
to the poor. At any rate, she would probably have been insulted, or at
best incredulous.

On Sun, 21 May 2006 03:51:25 GMT, 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?
>
First of all, use ALL fresh apples. Use the tartest, freshest apples
you can find.... if you can't find truely tart apples, sprinkle them
with some lemon juice. THEN you counteract the tartness with sugar.
When the juice of the apple hits the sugar during the baking process,
you'll end up with LOTS of liquid.

The usual complaint is that there is too much juice and people want to
know how to thicken it up.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

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".

Jo Anne

On Sun, 21 May 2006 05:29:22 GMT, Mordechai Housman wrote:

> "Bob Terwilliger" > wrote in message

> > I'm guessing that the apples are the problem.
<snip>
> >
> > To compensate for dry apples, you might consider adding a bit of apple
> > juice to your filling.
> >
> > Bob
>
> Well, this last time that I made it (Friday), the apples were somewhat
> juicy (yellow apples, but small ones), but they were apparently not
> juicy enough, at least based on the method you cite above.

Apples are a fall crop, so apple pie is best made in the fall. Apples
are getting old by now, so wait until the fall crop is in to make
another pie. If you want a juicy pie, McIntosh is the traditional
apple to use. You can also try Jonathan, Jonagold, Northern Spy or
Paula Red.
>
> I had wondered if adding apple juice would ruin it or help it. Thanks
> for the suggestion. What about non-alcoholic cider? Will that work as
> well? I the reason I ask is because some recipe books advise that the
> apples be tart and not sweet. So I wonder if apple cider might be as
> good as apple juice?

If you have good apples, you won't need to add juice. If you don't
have good apples, wait until you can find decent ones to make a pie.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

Silly, Silly, don't put the corn starch in it!

six Granny Smiths, 1/2 cup of sugar, Real lemon juice, teaspoon of cinnamon,
dash of nutmeg and GO!

From my girlfriend


"Mordechai Housman" > wrote in message
news:1tRbg.947$FQ4.358@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 :
>
> And come to think of THAT, I can't recall whether my other used sugar!
>

She used sugar. Trust me on this.



Inviato da X-Privat.Org - Registrazione gratuita http://www.x-privat.org/join.php

"Mordechai Housman" > wrote
>
> 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?
>

I think it is just to give it a little tang. There are soup recipes that
call for
the juice of one lemon for this reason. I often use a little tomato instead.



Inviato da X-Privat.Org - Registrazione gratuita http://www.x-privat.org/join.php

mordecai-
i like to compare and combine elements of recipes i like. with apple
cake , or pie, i like to mix apples-definitely granny smith with
cortland, gala, winesap empire, macintosh. (for ANY fruit or vegetable
"like the old days" find a farmers market in your town for LOCAL
produce, IN SEASON . most fruits in supermarkets have been picked
before ripe, frozen and shipped. they get mealy as they defrost. i
had officially sworn off peaches, until i saw a man with a roadside
stand selling fresh jersey peaches. i can only have them for a month
each summer, but i make a cake or pie every week.)
back to apples . following the instructions of rose levy's book (pie
and pastry bible), i try to peel and cut 6 apples about an hour in
advance, and mix with sugar, brown sugar (1/2 cup total), 1T lemon
juice, some cinnamon, nutmeg and 1/4 t salt. i think the salt draws
juice from the apples. let that sit and prepare crust or cake dough.
drain fruit. put liquid into a pan over medium heat. add 2 T butter.
keep swirling this until it thickens/carmelizes.meanwhile, mix 1T
cornstarch into apples (or arrange apple slices on cake batter, no
cornstarch . for cake, i scatter nuts over fruit).put fruit into crust.
pour thickened juices over fruit and bake
gret

Grettie wrote:

> mordecai-
> i like to compare and combine elements of recipes i like. with apple
> cake , or pie, i like to mix apples-definitely granny smith with
> cortland, gala, winesap empire, macintosh. (for ANY fruit or vegetable
> "like the old days" find a farmers market in your town for LOCAL
> produce, IN SEASON . most fruits in supermarkets have been picked
> before ripe, frozen and shipped. they get mealy as they defrost. i
> had officially sworn off peaches, until i saw a man with a roadside
> stand selling fresh jersey peaches. i can only have them for a month
> each summer, but i make a cake or pie every week.)
> back to apples . following the instructions of rose levy's book (pie
> and pastry bible), i try to peel and cut 6 apples about an hour in
> advance, and mix with sugar, brown sugar (1/2 cup total), 1T lemon
> juice, some cinnamon, nutmeg and 1/4 t salt. i think the salt draws
> juice from the apples. let that sit and prepare crust or cake dough.
> drain fruit. put liquid into a pan over medium heat. add 2 T butter.
> keep swirling this until it thickens/carmelizes.meanwhile, mix 1T
> cornstarch into apples (or arrange apple slices on cake batter, no
> cornstarch . for cake, i scatter nuts over fruit).put fruit into crust.
> pour thickened juices over fruit and bake


Boy, I sure do hope your baking skills are better than your written English
skills...

--
Best
Greg

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?

I don't understand why you are using fresh apples and canned apple pie
filling. Canned filling is wretched stuff. If you are going to be using
fresh apples anyway, just prepare a few more apples. Mix the sliced apples
with a mixture of cornstarch or flour, sugar, cinnamon and nutmeg, put it
into the prepared pie shell and then add some chunks of butter, cover with
top crust and seal, poke a few steam holes in and bake.

sf wrote:
> On Sun, 21 May 2006 05:29:22 GMT, Mordechai Housman wrote:
>
> > "Bob Terwilliger" > wrote in message
>
> > > I'm guessing that the apples are the problem.
> <snip>
> > >
> > > To compensate for dry apples, you might consider adding a bit of apple
> > > juice to your filling.
> > >
> > > Bob
> >
> > Well, this last time that I made it (Friday), the apples were somewhat
> > juicy (yellow apples, but small ones), but they were apparently not
> > juicy enough, at least based on the method you cite above.
>
> Apples are a fall crop, so apple pie is best made in the fall. Apples
> are getting old by now, so wait until the fall crop is in to make
> another pie. If you want a juicy pie, McIntosh is the traditional
> apple to use. You can also try Jonathan, Jonagold, Northern Spy or
> Paula Red.
> >
> > I had wondered if adding apple juice would ruin it or help it. Thanks
> > for the suggestion. What about non-alcoholic cider? Will that work as
> > well? I the reason I ask is because some recipe books advise that the
> > apples be tart and not sweet. So I wonder if apple cider might be as
> > good as apple juice?
>
> If you have good apples, you won't need to add juice. If you don't
> have good apples, wait until you can find decent ones to make a pie.

All nonsense... apple pie can be made and is made all year... the best
apple pie is made from dehydrated apples.

Go he
http://groups.google.com/group/rec.f...rch+this+group

Sheldon

"sf" > wrote in message
news
> Apples are a fall crop, so apple pie is best made in the fall. Apples
> are getting old by now, so wait until the fall crop is in to make
> another pie. If you want a juicy pie, McIntosh is the traditional
> apple to use. You can also try Jonathan, Jonagold, Northern Spy or
> Paula Red.

Am I the only one who uses Granny Smith apples?

Lisa Ann

On Sun, 21 May 2006 17:46:05 GMT, Lisa Ann wrote:

>
> "sf" > wrote in message
> news
> > Apples are a fall crop, so apple pie is best made in the fall. Apples
> > are getting old by now, so wait until the fall crop is in to make
> > another pie. If you want a juicy pie, McIntosh is the traditional
> > apple to use. You can also try Jonathan, Jonagold, Northern Spy or
> > Paula Red.
>
> Am I the only one who uses Granny Smith apples?
>
I started using granny smiths when I moved to California because they
were the best of the bunch, but they still aren't as good as Michigan
apples.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

Lisa Ann wrote:
> "sf" > wrote in message
> news
> > Apples are a fall crop, so apple pie is best made in the fall. Apples
> > are getting old by now, so wait until the fall crop is in to make
> > another pie. If you want a juicy pie, McIntosh is the traditional
> > apple to use. You can also try Jonathan, Jonagold, Northern Spy or
> > Paula Red.
>
> Am I the only one who uses Granny Smith apples?
>
> Lisa Ann

I use Granny Smiths for my pies and crisps, as I like their
tartness.--r3

On Sun, 21 May 2006 15:04:53 GMT, Mordechai Housman wrote:

> I don't think my mother used corn starch either. Now that I think of it,
> I can't see it's purpose, if I use sugar.

If your mother used anything, it was probably a tablespoon of all
purpose flour. The purpose is to thicken the juices so that when the
pie cools, you don't have juice flowing all over the place. Also,
your bottom crust has a *chance* not to be soggy.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

Mordechai Housman wrote:

>
> >>
> >> Mordechai Housman
> > I'd experiment with using less corn starch. I never use it in my apple
> > pie, which is filled with fresh apples, sugar, cinnamon and sometims
> > lemon zest or raisins.
>
> I don't think my mother used corn starch either. Now that I think of it,
> I can't see it's purpose, if I use sugar.
>
> And come to think of THAT, I can't recall whether my other used sugar!

Cornstarch works well as a thickener for the filling, but flour is more
common in apple pies. I only use cornstarch for peach pie. But if you are
using a canned filling and just a few apples you wouldn't need much
cornstarch or flour.

Gregory Morrow wrote:
> Grettie wrote:
>
> > mordecai-
> > i like to compare and combine elements of recipes i like. with apple
> > cake , or pie, i like to mix apples-definitely granny smith with
> > cortland, gala, winesap empire, macintosh. (for ANY fruit or vegetable
> > "like the old days" find a farmers market in your town for LOCAL
> > produce, IN SEASON . most fruits in supermarkets have been picked
> > before ripe, frozen and shipped. they get mealy as they defrost. i
> > had officially sworn off peaches, until i saw a man with a roadside
> > stand selling fresh jersey peaches. i can only have them for a month
> > each summer, but i make a cake or pie every week.)
> > back to apples . following the instructions of rose levy's book (pie
> > and pastry bible), i try to peel and cut 6 apples about an hour in
> > advance, and mix with sugar, brown sugar (1/2 cup total), 1T lemon
> > juice, some cinnamon, nutmeg and 1/4 t salt. i think the salt draws
> > juice from the apples. let that sit and prepare crust or cake dough.
> > drain fruit. put liquid into a pan over medium heat. add 2 T butter.
> > keep swirling this until it thickens/carmelizes.meanwhile, mix 1T
> > cornstarch into apples (or arrange apple slices on cake batter, no
> > cornstarch . for cake, i scatter nuts over fruit).put fruit into crust.
> > pour thickened juices over fruit and bake
>
>
> Boy, I sure do hope your baking skills are better than your written English
> skills...
>
> --
> Best
> Greg

OK...so the poster made some typos and (gasp!) didn't use caps. BFD.
I thought the post had a lot of very good information, and was easy to
understand. She is posting a recipe on a newsgroup--not writing a
thesis.

And what is with your sig? You insult a person, then sign off with
"Best Greg?" That's like walking up to someone, calling them an
asshole, then telling them to "have a nice day and take care".


--r3

>> I'd experiment with using less corn starch. I never use it in my apple
>> pie, which is filled with fresh apples, sugar, cinnamon and sometims
>> lemon zest or raisins.
>
> I don't think my mother used corn starch either. Now that I think of it, I
> can't see it's purpose, if I use sugar.
>
Sugar and corn starch serve differnt puposes: sweeteing vs thickening. I
don't find you need a thickener in apple pie filling, although I know people
who sprinkle some corn starch or flour on the (unbaked) pie shell before
putting the apples in. Just to absorb any excess moisture that will out of
the aplles. I find doing so unecessary, though.

> And come to think of THAT, I can't recall whether my other used sugar!

Sugar is used to taste. A small amount will usually do, a couple of
tablesppons are what I like. But it also depends on how sweet/sour the
apples used are.

> Am I the only one who uses Granny Smith apples?
>
> Lisa Ann
I occasionally use those as an *addition* to sweeter apples. But only when I
can't find Goudreinet or Boskoop, which I prefer (they're tart, frim,
cooking apples).

However, combining 2 or 3 types of apples is something I also really like.
Almost as much as using 100% Goudreinet.
>

Mordechai Housman wrote on 21 May 2006 in rec.food.cooking

> By the way, why does apple pie, which I like sweet, call for lemon
> juice?

Usually to stop fruit from browning as well as a tang or zester flavour.

--
-Alan

Make this apple pie. It is wonderful. Use Granny Smith apples. The
tratness is important for excellent flavor. Do not use any canned filling
(ever). Make the pie crust very thin and very flakey by cutting in the
shortening and leaving pea sized chunks. Keep all of the crust ingredients
cold and do not use a food processor for that.

EDWARD'S APPLE PIE



10 Granny Smith apples

1 Tbs lemon juice

1 cup sugar

1½ Tbs corn starch

1 tsp cinnamon

½ tsp nutmeg



Peel, core, and slice the apples thinly. Add the lemon juice only if they
lack tartness. Mix them with the other ingredients and place them in a pie
crust. Dot the top with butter. Position the top crust, crimp the edges,
and cut slits to vent the steam. Bake at 400° for 50 minutes.



"Mordechai Housman" > wrote in message
news:1tRbg.947$FQ4.358@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
>

Dr. Edward Warren wrote:
> Make this apple pie. It is wonderful. Use Granny Smith apples. The
> tratness is important for excellent flavor. Do not use any canned filling
> (ever). Make the pie crust very thin and very flakey by cutting in the
> shortening and leaving pea sized chunks. Keep all of the crust ingredients
> cold and do not use a food processor for that.
>
> EDWARD'S APPLE PIE
>
> 10 Granny Smith apples
> 1 Tbs lemon juice
> 1 cup sugar
> 1 1/2 Tbs corn starch
> 1 tsp cinnamon
> 1/2 tsp nutmeg
>
> Peel, core, and slice the apples thinly. Add the lemon juice only if they
> lack tartness. Mix them with the other ingredients and place them in a pie
> crust. Dot the top with butter. Position the top crust, crimp the edges,
> and cut slits to vent the steam. Bake at 400° for 50 minutes.
>

* * *

Granny Smith apples suck. Try using Golden Delicious instead, and
double the lemon juice if it needs more tartness.

Try replacing half the cinnamon with ground ginger sometime. It's
nicely different.

Best regards,
Bob