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