"zxcvbob" > wrote in message
...
>
>
> 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

Dear Bob,
What a pleasant way for you to make your point. In addition to being
unpleasant and arrogant, you are also wrong about the apples.
Sincerely yours,
Edward Warren

On Sun 21 May 2006 08:46:19p, Thus Spake Zarathustra, or was it Dr. Edward
Warren?

>
> "zxcvbob" > wrote in message
> ...
>>
>>
>> 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
>
> Dear Bob,
> What a pleasant way for you to make your point. In addition to being
> unpleasant and arrogant, you are also wrong about the apples.
> Sincerely yours,
> Edward Warren

I've never cared for Granny Smith apples in pie, either. IMHO, there are
definitely better varieties for apple pie, including Golden Delicious. I
like cinnamon, but just a little, and I sometimes add just a bit of ground
coriander as well.

--
Wayne Boatwright @¿@¬
_____________________

Dr. Edward Warren replied to zxcvbob:

>> 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.
>>
> What a pleasant way for you to make your point. In addition to being
> unpleasant and arrogant, you are also wrong about the apples.


I agree with Bob about Golden Delicious apples being better for pie than
Granny Smith apples. It's a matter of personal taste, of course, but if you
haven't tried Golden Delicious apples in a pie, you ought to.

Bob

Mordechai Housman wrote:

> "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?
>
It's rather a long way to come, but granny smiths - which I always use
for apple pies - are so common in Australia that many (foolish) people
look askance at them, regarding them in the same light as they (equally
foolishly) do iceberg lettuce.

I never put lemon juice in my apple pies. Look, apple pie recipes are
like recipes for meatloaf - there's hundreds of them, and they're *all*
Ok. It's a matter of taste!

Christine

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
>
>
>
>
Wouldn't use anything else. Golden Delicious are Ok for something like
apple charlotte where you weant the filling to collapse, but grannies
hold their shape, which I like in an apple pie.

Christine

zxcvbob wrote:

>
>
> 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

I do not agree with you about the apples. Both varieties are good for
what they're good for - Golden Delicious collapse, personally I like the
pieces of apple to hold their shape. Also try replacing the cinnamon and
nutmeg with ground allspice.

Christine

Christine wrote:

> Wouldn't use anything else. Golden Delicious are Ok for something like
> apple charlotte where you weant the filling to collapse, but grannies hold
> their shape, which I like in an apple pie.

GOLDEN Delicious apples hold their shape just as well as Granny Smiths. RED
Delicious apples turn mushy. Big difference between two.

Bob

In article >,
"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 got snipped)

Have you ever used a good processor for a pie crust, Edward? I believe
CI has revised this recipe since its publication 12 years ago, but this
is still the one I use. There are amounts for several size crust
needs.

{ Exported from MasterCook Mac }

The Best Pie Dough

Recipe By: posted yet again to rf.cooking by Barb Schaller, 5-22-06
Serving Size: 1
Preparation Time: 0:00
Categories: Desserts

For 8- or 9-inch Single Crust
1 1/4 cups all-purpose flour
1/2 tsp. salt
1 Tbsp. sugar
6 Tbsp. chilled unsalted butter cut into 1/4²
pieces
4 Tbsp. chilled all-vegetable shortening (Crisco)
3 Tbsp. ice water (3 to 4)
For 10-inch regular or 9-inch deep dish
single crust:
1 1/2 cups
1/2 tsp. salt
1 Tbsp. sugar
8 Tbsp. chilled unsalted butter cut into 1/4²
pieces
4 Tbsp. chilled all-vegetable shortening (Crisco)
3 Tbsp. ice water (3 to 4)
For 8- or 9-inch Double Crust
2 1/4 cups all-purpose flour
1 tsp. salt
2 Tbsp. sugar
11 Tbsp. chilled unsalted butter cut into 1/4²
pieces
7 Tbsp. chilled all-vegetable shortening (Crisco)
4 Tbsp. ice water (4 to 5)
For 10-inch Double Crust or 9-inch deep
dish double crust
2 1/2 cups all-purpose flour
1 tsp. salt
2 Tbsp. sugar
13 Tbsp. chilled unsalted butter cut into 1/4²
pieces
7 Tbsp. chilled all-vegetable shortening (Crisco)
4 Tbsp. ice water (4 to 5)

Mix flour, salt and sugar in food processor fitted with steel blade.
Scatter butter pieces over flour mixture, tossing to coat butter with a
little of flour. Cut butter into flour with five 1-second pulses. Add
shortening and continue cutting in until flour is pale yellow and
resembles coarse cornmeal with butter bits no larger than small peas,
about four more 1-second pulses. Turn mixture into medium bowl.

Sprinkle 3 tablespoons of ice water over mixture. With blade of rubber
spatula, use folding motion to mix. Press down on dough with broad side
of spatula until dough sticks together, adding up to 1 tablespoon more
ice water if dough will not come together. Shape dough into ball with
your hands, then flatten into 4-inch-wide disc. Dust lightly with
flour, wrap in plastic, and refrigerate for 30 minutes before rolling.

For double crust pies, follow recipe appropriately, divide dough into 2
balls, one slightly larger than the other, before shaping into discs.
‹‹‹‹‹
Notes: Source: Page 8, Cook¹s Illustrated magazine, September/October
1994.
--
-Barb
<http://jamlady.eboard.com> Updated 5/20/2006
"If it's not worth doing to excess, it's not worth doing at all."

In article >,
"Dr. Edward Warren" > wrote:

> "zxcvbob" > wrote in message
> ...

> > Dr. Edward Warren wrote:
> > > Make this apple pie. It is wonderful. Use Granny Smith apples.

> > > EDWARD'S APPLE PIE
> > >
> > > 10 Granny Smith apples

> > 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
>
> Dear Bob,
> What a pleasant way for you to make your point. In addition to being
> unpleasant and arrogant, you are also wrong about the apples.
> Sincerely yours,
> Edward Warren


Oh, heck, Edward Warren, it's Bob's opinion * just like it's your
opinion that your pie is wonderful made with Granny Smith apples. That
he used a colloquial expression to express his opinion should not be an
indictment of his character or personality. Bob's an honorable man and
wasn't insulting you. To know him is to love him. At least that's what
his mom says. I'm with him in his opinion of Granny Smiths; I much
prefer Haralsons, alone or in combination with other varieties.
Sincerely yours,
Barbara Schaller
--
<http://jamlady.eboard.com> 5/20/2006
"If it's not worth doing to excess, it's not worth doing at all."

In article 9>,
Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:


> and I sometimes add just a bit of ground coriander as well.

Do you grind or pulverize the coriander yourself, Wayne?

--
-Barb
<http://jamlady.eboard.com> Updated 5/20/2006
"If it's not worth doing to excess, it's not worth doing at all."

"zxcvbob" > wrote in message
...
>
>
> 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.

Ginger is a delicate thing. Use a drop too much, and the entire dish is
ruined.

But yes, ginger works well with apples and cinnamon, that's true. A
touch of red wine helps in some dishes with that combination, but I
don't know if that's good for apple pies.

"Old Mother Ashby" > wrote in message
...
> 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
>>
>>
> Wouldn't use anything else. Golden Delicious are Ok for something like
> apple charlotte where you weant the filling to collapse, but grannies hold
> their shape, which I like in an apple pie.
>
> Christine

I've read that Granny's are good because they do hold their shape, but to
add 2-3 Golden Delicious to them. I like and use this combination, but will
use a couple of "anything apples" added to Granny's; Granny Smith's are
always available. I've never made many apple pies, so I'm certainly not
speaking from a lot of experience.

The last apple pie I made had a different taste, and I 'really' liked it;
not as harsh as nutmeg and allspice added to cinnamon. Instead, it called
for
1 teaspoon vanilla extract

1/2 teaspoon cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon ground mace



Dee Dee

On Mon 22 May 2006 05:51:53a, Thus Spake Zarathustra, or was it Melba's
Jammin'?

> In article 9>,
> Wayne Boatwright <wayneboatwright_at_gmail.com> wrote:
>
>
>> and I sometimes add just a bit of ground coriander as well.
>
> Do you grind or pulverize the coriander yourself, Wayne?

I always buy whole coriander and grind in a small coffee mill that I keep
just for whole spices.

--

Wayne Boatwright
__________________________________________________ ___________

"How can a nation be great if it's bread taste like Kleenex?"

Julia Child

Melba's Jammin' wrote:
> In article >,
> "Dr. Edward Warren" > wrote:
>
>> "zxcvbob" > wrote in message
>> ...
>
>>> Dr. Edward Warren wrote:
>>>> Make this apple pie. It is wonderful. Use Granny Smith apples.
>
>>>> EDWARD'S APPLE PIE
>>>>
>>>> 10 Granny Smith apples
>
>>> 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
>> Dear Bob,
>> What a pleasant way for you to make your point. In addition to being
>> unpleasant and arrogant, you are also wrong about the apples.
>> Sincerely yours,
>> Edward Warren
>
>
> Oh, heck, Edward Warren, it's Bob's opinion � just like it's your
> opinion that your pie is wonderful made with Granny Smith apples. That
> he used a colloquial expression to express his opinion should not be an
> indictment of his character or personality. Bob's an honorable man and
> wasn't insulting you. To know him is to love him. At least that's what
> his mom says. I'm with him in his opinion of Granny Smiths; I much
> prefer Haralsons, alone or in combination with other varieties.


My mom *does* say that a lot. (I wonder why she says it so often... ;-)

Haralsons are one of my favorite apples for making pies, but Golden
Delicious are the best ones I've found among the varieties that are
always available everywhere.

Granny Smith used to be one of my favorite fresh-eating apples, but the
apple growers seem to have selected them for tastelessness lately, just
like they ruined Delicious (a.k.a. "Red Delicious")

Best regards,
Bob

>>>> Granny Smith apples suck. Try using Golden Delicious instead

We use Ida Reds. Well, DH uses Ida Reds. He's the official apple pie
maker in this house.

DH and I pick apples for a month or so every fall. The orchard has
Macs, Jona Macs, and Ida Reds, and we get to take home a couple of
bushels of each. We just used the last of the Ida reds last week, and
they were still fairly crisp.

Jo Anne

"sf" > wrote in message
news
> 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.

I hear you, but I want apple pie NOW!!! Waaaah!

"tsr3" > wrote in message
ups.com...
>
> 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

Okay, so what I think I'm hearing is that one should use tart apples,
though I don't exactly know why, and if one uses sweet apples, add a
little lemon juice.

Is this correct?

"Jo Anne Slaven" > wrote in message
...
> 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".

I like this idea. I think I'm going to try it.

Of course, I assume it is a good idea to wash the skin very well before
doing this.

"Grettie" > wrote in message
oups.com...
> 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

Thanks!

As to where to buy the apples: at this time of the year ANY apples
ANYWHERE are not going to be fresh-picked, are they?

"Mordechai Housman" > wrote in message
newsD_cg.2340$zg5.2004@trndny04...
> "tsr3" > wrote in message
> ups.com...
>>
>> 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
>
> Okay, so what I think I'm hearing is that one should use tart apples,
> though I don't exactly know why, and if one uses sweet apples, add a
> little lemon juice.
>
> Is this correct?

I like tart and sweet apples combined -- for the sweet and sour taste that
everyone seems to love.
I don't think there is any 'should,' to the apples you use. Some get mushy,
some don't; perhaps people like mushy pies. I think a lot of the reason to
use Granny's even tho they are tart is that they don't mush up. But the
sweet ones (am I correct?) tend to mush a little more readily.
No apple-pie expert,
Dee Dee

"Mordechai Housman" > wrote in message
news:dH_cg.2341$zg5.492@trndny04...
> "Grettie" > wrote in message
> oups.com...
>> 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
>
> Thanks!
>
> As to where to buy the apples: at this time of the year ANY apples
> ANYWHERE are not going to be fresh-picked, are they?

What month is it -- you know what I mean -- is it in Down Under? Are they
fresher than ours?
No matter how they preserve the fresh apples from last September's, buying
U.S. apples 'so called' fresh in June is like wishing upon a star.
I suppose there are some that might say that June's are even fresher than
September's because of the way they preserve them - harrumph!
Dee Dee

Dee Randall wrote:
> "Mordechai Housman" > wrote in message
> news:dH_cg.2341$zg5.492@trndny04...
>
>> "Grettie" > wrote in message
>> oups.com...
>>
>>> 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
>>>
>> Thanks!
>>
>> As to where to buy the apples: at this time of the year ANY apples
>> ANYWHERE are not going to be fresh-picked, are they?
>>
>
> What month is it -- you know what I mean -- is it in Down Under? Are they
> fresher than ours?
>

I know what you mean. In the southern hemisphere the seasons are the
exact opposite to the northern hemisphere. So at the moment it's May,
which is late autumn and the apples are certainly fresh. And the pears
and the quinces. But the stone fruit's all long gone.

Christine

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

Ah, I see. I think.

And I assume you mean you prefer tomato in soup, and not in apple pie.

"Mr Libido Incognito" > wrote in message
...
> 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.

Hm. I see. Thanks!

I always use granny smith's apples, and I use three to five of them,
depending on their size when uncut. And I dot the filling with butter
before adding the top crust. When I make a pie, I don't futz around
with trying to make it "healthy." Never a disappointing pie, yet.

Melissa

"Mordechai Housman" > wrote in message
news:CQ9dg.2250$JL5.564@trndny03...
> "Mr Libido Incognito" > wrote in message
> ...
>> 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.
>
> Hm. I see. Thanks!

The outside of the peeled apples gets brown from the nutmeg and cinnamon.

If the lemon covers the fruit before you add nutmeg and cinnamon, will that
lemon keep the nutmeg and cinnamon from turning the inside of the apple
brown while baking for the length of time an apple pie bakes - mine 1 to
1-1/4 hour for a deep dish.
To me, this is debatable. I have no answer, and no answer anyone gives me
is convincing.
But I do agree that lemon for taste is what is important.
Dee Dee

On Wed 24 May 2006 09:20:34p, Thus Spake Zarathustra, or was it Dee
Randall?

>
> "Mordechai Housman" > wrote in message
> news:CQ9dg.2250$JL5.564@trndny03...
>> "Mr Libido Incognito" > wrote in message
>> ...
>>> 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.
>>
>> Hm. I see. Thanks!
>
> The outside of the peeled apples gets brown from the nutmeg and
> cinnamon.
>
> If the lemon covers the fruit before you add nutmeg and cinnamon, will
> that
> lemon keep the nutmeg and cinnamon from turning the inside of the apple
> brown while baking for the length of time an apple pie bakes - mine 1 to
> 1-1/4 hour for a deep dish.
> To me, this is debatable. I have no answer, and no answer anyone gives
> me is convincing.
> But I do agree that lemon for taste is what is important.

I agree that lemon for taste is what is important. As far as coloring of
the apples from spices, it would depend somewhat on how much you use. I
personally like a very lightly spiced apple pie. For a deep 9" pie, I use
scarcely 1/2 teaspoon cinnamon and a bit over a 1/4 teaspoon of ground
coriander...no nutmeg. There is only a hint of color from the spices.
Having said that, almost all light fruit will deepen somewhat in color when
baked in a pie, regardless of spices.

--
Wayne Boatwright @¿@¬
_____________________

> I agree that lemon for taste is what is important. As far as coloring of
> the apples from spices, it would depend somewhat on how much you use. I
> personally like a very lightly spiced apple pie. For a deep 9" pie, I use
> scarcely 1/2 teaspoon cinnamon and a bit over a 1/4 teaspoon of ground
> coriander...no nutmeg. There is only a hint of color from the spices.
> Having said that, almost all light fruit will deepen somewhat in color
> when
> baked in a pie, regardless of spices.
>
> --
> Wayne Boatwright @¿@¬
> _____________________

Filed for next pie:
scarce 1/2 teaspoon cinnamon and a bit over 1/4 teaspoon of ground
coriander. Only. No nutmeg.

I like that, sometimes it seems that an apple pie is so full of that
standard spice taste that I feel like I'm eating just those spices and no
apples.

I think you said that you grind your own coriander. I think that is what
I'm going to do. Coriander has a certain fragrance and taste that I love;
the last ground coriander I bought (at a middle-eastern grocery) didn't
smell or taste like coriander at all!
Dee Dee

On Thu 25 May 2006 05:55:49a, Thus Spake Zarathustra, or was it Dee
Randall?

>> I agree that lemon for taste is what is important. As far as coloring
>> of the apples from spices, it would depend somewhat on how much you
>> use. I personally like a very lightly spiced apple pie. For a deep 9"
>> pie, I use scarcely 1/2 teaspoon cinnamon and a bit over a 1/4 teaspoon
>> of ground coriander...no nutmeg. There is only a hint of color from
>> the spices. Having said that, almost all light fruit will deepen
>> somewhat in color when baked in a pie, regardless of spices.
>>
>> --
>> Wayne Boatwright @¿@¬ _____________________
>
> Filed for next pie:
> scarce 1/2 teaspoon cinnamon and a bit over 1/4 teaspoon of ground
> coriander. Only. No nutmeg.
>
> I like that, sometimes it seems that an apple pie is so full of that
> standard spice taste that I feel like I'm eating just those spices and
> no apples.

I agree. My grandmother, in fact, maintained that apple pie really
required no spices, just a bit of butter and sugar, and no thickeners. I
suspect the apples of her day were fuller flavored. But I do recall her
pies were wonderful. Apples do not have a strong flavor and too much
spices simply covers it up. If I mix in some really tart apples, I even
eliminate the lemon juice, although I do use it most of the time.

> I think you said that you grind your own coriander. I think that is
> what I'm going to do. Coriander has a certain fragrance and taste that
> I love; the last ground coriander I bought (at a middle-eastern grocery)
> didn't smell or taste like coriander at all!

Yes, for that very reason I grind my own. The whole coriander will hold
it's fresh taste quite a long time, and tastes and smells absolutely
wonderful when fresh ground.

I actually have two Braun coffee grinders (the cheap type with the spinning
blade) that I use for grinding spices. One is reserved for sweet spices,
the other for pungent spices. No amount of grinding rice and dry cleaning
can eradicate all of the pungent spice aroma.

--
Wayne Boatwright @¿@¬
_____________________

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
28.19...

> I agree. My grandmother, in fact, maintained that apple pie really
> required no spices, just a bit of butter and sugar, and no thickeners.

That is the way I make mine as did my grandmother before me

O

On Thu 25 May 2006 08:03:07a, Thus Spake Zarathustra, or was it Ophelia?

>
> "Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
> 28.19...
>
>> I agree. My grandmother, in fact, maintained that apple pie really
>> required no spices, just a bit of butter and sugar, and no thickeners.
>
> That is the way I make mine as did my grandmother before me

It seems today that people feel the need to cram as much "mega flavor" into a
dish as they possibly can, to the point that the essence of the dish is lost.
I'm guilty of this occasionally, but I really like simple pure flavors the
best.

--
Wayne Boatwright @¿@¬
_____________________

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
28.19...
> On Thu 25 May 2006 05:55:49a, Thus Spake Zarathustra, or was it Dee
> Randall?
>
>>> I agree that lemon for taste is what is important. As far as coloring
>>> of the apples from spices, it would depend somewhat on how much you
>>> use. I personally like a very lightly spiced apple pie. For a deep 9"
>>> pie, I use scarcely 1/2 teaspoon cinnamon and a bit over a 1/4 teaspoon
>>> of ground coriander...no nutmeg. There is only a hint of color from
>>> the spices. Having said that, almost all light fruit will deepen
>>> somewhat in color when baked in a pie, regardless of spices.
>>>
>>> --
>>> Wayne Boatwright @¿@¬ _____________________
>>
>> Filed for next pie:
>> scarce 1/2 teaspoon cinnamon and a bit over 1/4 teaspoon of ground
>> coriander. Only. No nutmeg.
>>
>> I like that, sometimes it seems that an apple pie is so full of that
>> standard spice taste that I feel like I'm eating just those spices and
>> no apples.
>
> I agree. My grandmother, in fact, maintained that apple pie really
> required no spices, just a bit of butter and sugar, and no thickeners. I
> suspect the apples of her day were fuller flavored. But I do recall her
> pies were wonderful. Apples do not have a strong flavor and too much
> spices simply covers it up. If I mix in some really tart apples, I even
> eliminate the lemon juice, although I do use it most of the time.
>
>> I think you said that you grind your own coriander. I think that is
>> what I'm going to do. Coriander has a certain fragrance and taste that
>> I love; the last ground coriander I bought (at a middle-eastern grocery)
>> didn't smell or taste like coriander at all!
>
> Yes, for that very reason I grind my own. The whole coriander will hold
> it's fresh taste quite a long time, and tastes and smells absolutely
> wonderful when fresh ground.
>
> I actually have two Braun coffee grinders (the cheap type with the
> spinning
> blade) that I use for grinding spices. One is reserved for sweet spices,
> the other for pungent spices. No amount of grinding rice and dry cleaning
> can eradicate all of the pungent spice aroma.
>
> --
> Wayne Boatwright @¿@¬
> _____________________

I brought home my Krups that I'd used just briefly at f-i-l's, as my
grinders weren't grinding good enough (for me). Something I've never done
is run water in the cup of my grinder. For some reason I did -- what was
the matter with me? -- I tipped it up to dry and lots of water came running
out. Geez, do I have to buy another grinder now -- I've not tried it yet to
see if it works. If it doesn't, I think I'll be going Braun.

I agree that grinding rice doesn't take out the smell. The Krupps that I
was trying to clean had ground coffee sitting it in for months and smelled
pretty nasty, so I guess that's why I threw caution to the wind trying to
clean it and added water.

Do you consider coriander sweet or pungent. I think I would consider all
the spices I use (on a Works document, it prints out 82 of them - some are
ground, some are whole, tho) are pungent. Give me an example of what you
consider 'sweet.' If you please.
Thanks,
Dee Dee

In article >,
"Dee Randall" > wrote:

> ground, some are whole, tho) are pungent. Give me an example of what you
> consider 'sweet.' If you please.
> Thanks,
> Dee Dee

I think of cinnamon, nutmeg, clove, allspice, mace as sweet spices.
Haven't given it a lot of thought beyond that.

--
-Barb
<http://jamlady.eboard.com> Updated 5/22/2006, Church Review completed
"If it's not worth doing to excess, it's not worth doing at all."

Wayne Boatwright wrote:

>
> >
> >> I agree. My grandmother, in fact, maintained that apple pie really
> >> required no spices, just a bit of butter and sugar, and no thickeners.
> >
> > That is the way I make mine as did my grandmother before me
>
> It seems today that people feel the need to cram as much "mega flavor" into a
> dish as they possibly can, to the point that the essence of the dish is lost.
> I'm guilty of this occasionally, but I really like simple pure flavors the
> best.

Maybe we are spoiled. Last night my wife and I drove an hour and a half each way
for dinner and dancing at an old established restaurant just a few blocks from
where my wife grew up and where their family dined every Sunday evening. The
dinner out was compliments of our nephew who had bid on it at a gala fund-raising
dinner that we had attended a few months ago.

The place was every bit as nice as we remembered it and the music was fantastic.
The food was beautifully presented, but IMO, bland. My appetizer was pan seared
sea scallops with truffle and wrapped in smoked salmon and served with creme
fraiche and caviar. Other than the sea scallops you would expect a some
interesting flavours. Not so. I found it quite bland, and for the price they
were charging for that appetizer I think a diner should expect to be delighted
with flavours.

The entree was equally bland. I had (more) seared sea scallops but with jumbo
shrimp. They were nicely cooked, but once again, no interesting flavour. They
were stacked on top of a rosti which covered with sautéed julienne peppers,
carrot and zucchini. Once again, for the menu price, I think people are entitled
to much better.

The dessert was delicious. I had a caramel Panna Cotta. I didn't know what it was
going to be until it was served. I suppose I could have asked the waiter ,
Gerrardo, but Gerrado seemed to have a problem understanding English and I think
that he thought he was answering in English. The good news is that I knew his
name from his name tag, not from a personal introduction. No smiley faces with
his name on the bill.


I can't complain too much. The food was free. I just had to pay for drinks, and I
tipped based on the value of the meal, not just on the bill. So after driving a
total of three hours and about $25 worth of gas burned, it ended up costing me
$100 for my free meal. I could have gone to my favourite restaurant in town and
paid $100 for a wonderful meal with lots of flavour. Maybe I am spoiled because
I have had the pleasure of eating in places that can take basic ingredients and
make a very tasty meal rather than just a fancy dish with no pizzazz.

On Thu 25 May 2006 08:32:54a, Thus Spake Zarathustra, or was it Dee
Randall?

>
> "Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
> 28.19...
>> On Thu 25 May 2006 05:55:49a, Thus Spake Zarathustra, or was it Dee
>> Randall?
>>
>>>> I agree that lemon for taste is what is important. As far as
>>>> coloring of the apples from spices, it would depend somewhat on how
>>>> much you use. I personally like a very lightly spiced apple pie.
>>>> For a deep 9" pie, I use scarcely 1/2 teaspoon cinnamon and a bit
>>>> over a 1/4 teaspoon of ground coriander...no nutmeg. There is only a
>>>> hint of color from the spices. Having said that, almost all light
>>>> fruit will deepen somewhat in color when baked in a pie, regardless
>>>> of spices.
>>>>
>>>> --
>>>> Wayne Boatwright @¿@¬ _____________________
>>>
>>> Filed for next pie:
>>> scarce 1/2 teaspoon cinnamon and a bit over 1/4 teaspoon of ground
>>> coriander. Only. No nutmeg.
>>>
>>> I like that, sometimes it seems that an apple pie is so full of that
>>> standard spice taste that I feel like I'm eating just those spices and
>>> no apples.
>>
>> I agree. My grandmother, in fact, maintained that apple pie really
>> required no spices, just a bit of butter and sugar, and no thickeners.
>> I suspect the apples of her day were fuller flavored. But I do recall
>> her pies were wonderful. Apples do not have a strong flavor and too
>> much spices simply covers it up. If I mix in some really tart apples,
>> I even eliminate the lemon juice, although I do use it most of the
>> time.
>>
>>> I think you said that you grind your own coriander. I think that is
>>> what I'm going to do. Coriander has a certain fragrance and taste
>>> that I love; the last ground coriander I bought (at a middle-eastern
>>> grocery) didn't smell or taste like coriander at all!
>>
>> Yes, for that very reason I grind my own. The whole coriander will
>> hold it's fresh taste quite a long time, and tastes and smells
>> absolutely wonderful when fresh ground.
>>
>> I actually have two Braun coffee grinders (the cheap type with the
>> spinning blade) that I use for grinding spices. One is reserved for
>> sweet spices, the other for pungent spices. No amount of grinding rice
>> and dry cleaning can eradicate all of the pungent spice aroma.
>>
>> --
>> Wayne Boatwright @¿@¬ _____________________
>
> I brought home my Krups that I'd used just briefly at f-i-l's, as my
> grinders weren't grinding good enough (for me). Something I've never
> done is run water in the cup of my grinder. For some reason I did --
> what was the matter with me? -- I tipped it up to dry and lots of water
> came running out. Geez, do I have to buy another grinder now -- I've
> not tried it yet to see if it works. If it doesn't, I think I'll be
> going Braun.

I wouldn't hold out much hope, but you never know. Give it some time to
dry inside, preferably storing upside down without the cover on it.

> I agree that grinding rice doesn't take out the smell. The Krupps that
> I was trying to clean had ground coffee sitting it in for months and
> smelled pretty nasty, so I guess that's why I threw caution to the wind
> trying to clean it and added water.

Well, that's understandable. I've thought of combining baking soda with
the rice for the cleaning. Then leaving just some baking soda sitting in
it over night, but I haven't bothered to try it.

> Do you consider coriander sweet or pungent. I think I would consider
> all the spices I use (on a Works document, it prints out 82 of them -
> some are ground, some are whole, tho) are pungent. Give me an example
> of what you consider 'sweet.' If you please.

I would consider coriander a sweet spice. Perhaps I should have used the
word "savory" rather than pungent. Others I would consider sweet spices
include cinnamon, nutmeg, mace, clove, allspice, ginger, etc. In fact, the
British style "mixed spice" blend I make includes all of those ground
together, including the coriander. Although cardamon is often used in
baked goods, it can have an overwhelming taste and aroma and, as such, I
would not put it with the other sweet spices. Most sweet spice flavors are
compatible with each other. You must be including herbs in your spice
count. I think mine number somewhere around 80, as well. Just about
everything else I would put in the savory category.

--
Wayne Boatwright @¿@¬
_____________________

My experience with pie dough is that over processing it produces a tough pie
crust. I usually add a little more shortening than is called for to make it
tender. I hand cut it with a pastry blender (it has 8 stiff curled wires
mounted on a handle). The shortening is cut in until much of it is fine,
but a substantial amount is the size of small peas. I use butter flavored
Crisco and keep it cold. It must be handled deftly and not overworked. It
is then kneaded 3 times and rolled out paper thin. The crust sometimes a 2
crust traditional, but occasionally woven strips. To prevent burining, I
have learned to prepare the edge and shove it all in toward the middle and
down into the pie plate rather than to have it out on the rim.
Sincerely yours,
Edward Warren

"Melba's Jammin'" > wrote in message
...
> In article >,
> "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 got snipped)
>
> Have you ever used a good processor for a pie crust, Edward? I believe
> CI has revised this recipe since its publication 12 years ago, but this
> is still the one I use. There are amounts for several size crust
> needs.
>
> { Exported from MasterCook Mac }
>
> The Best Pie Dough
>
> Recipe By: posted yet again to rf.cooking by Barb Schaller, 5-22-06
> Serving Size: 1
> Preparation Time: 0:00
> Categories: Desserts
>
> For 8- or 9-inch Single Crust
> 1 1/4 cups all-purpose flour
> 1/2 tsp. salt
> 1 Tbsp. sugar
> 6 Tbsp. chilled unsalted butter cut into 1/4²
> pieces
> 4 Tbsp. chilled all-vegetable shortening (Crisco)
> 3 Tbsp. ice water (3 to 4)
> For 10-inch regular or 9-inch deep dish
> single crust:
> 1 1/2 cups
> 1/2 tsp. salt
> 1 Tbsp. sugar
> 8 Tbsp. chilled unsalted butter cut into 1/4²
> pieces
> 4 Tbsp. chilled all-vegetable shortening (Crisco)
> 3 Tbsp. ice water (3 to 4)
> For 8- or 9-inch Double Crust
> 2 1/4 cups all-purpose flour
> 1 tsp. salt
> 2 Tbsp. sugar
> 11 Tbsp. chilled unsalted butter cut into 1/4²
> pieces
> 7 Tbsp. chilled all-vegetable shortening (Crisco)
> 4 Tbsp. ice water (4 to 5)
> For 10-inch Double Crust or 9-inch deep
> dish double crust
> 2 1/2 cups all-purpose flour
> 1 tsp. salt
> 2 Tbsp. sugar
> 13 Tbsp. chilled unsalted butter cut into 1/4²
> pieces
> 7 Tbsp. chilled all-vegetable shortening (Crisco)
> 4 Tbsp. ice water (4 to 5)
>
> Mix flour, salt and sugar in food processor fitted with steel blade.
> Scatter butter pieces over flour mixture, tossing to coat butter with a
> little of flour. Cut butter into flour with five 1-second pulses. Add
> shortening and continue cutting in until flour is pale yellow and
> resembles coarse cornmeal with butter bits no larger than small peas,
> about four more 1-second pulses. Turn mixture into medium bowl.
>
> Sprinkle 3 tablespoons of ice water over mixture. With blade of rubber
> spatula, use folding motion to mix. Press down on dough with broad side
> of spatula until dough sticks together, adding up to 1 tablespoon more
> ice water if dough will not come together. Shape dough into ball with
> your hands, then flatten into 4-inch-wide disc. Dust lightly with
> flour, wrap in plastic, and refrigerate for 30 minutes before rolling.
>
> For double crust pies, follow recipe appropriately, divide dough into 2
> balls, one slightly larger than the other, before shaping into discs.
> <<<<<
> Notes: Source: Page 8, Cook¹s Illustrated magazine, September/October
> 1994.
> --
> -Barb
> <http://jamlady.eboard.com> Updated 5/20/2006
> "If it's not worth doing to excess, it's not worth doing at all."

Dr. Edward Warren wrote:
> My experience with pie dough is that over processing it produces a tough pie
> crust. I usually add a little more shortening than is called for to make it
> tender. I hand cut it with a pastry blender (it has 8 stiff curled wires
> mounted on a handle). The shortening is cut in until much of it is fine,
> but a substantial amount is the size of small peas. I use butter flavored
> Crisco and keep it cold. It must be handled deftly and not overworked. It
> is then kneaded 3 times and rolled out paper thin. The crust sometimes a 2
> crust traditional, but occasionally woven strips. To prevent burining, I
> have learned to prepare the edge and shove it all in toward the middle and
> down into the pie plate rather than to have it out on the rim.
> Sincerely yours,
> Edward Warren
>


I've found that if you overwork your pie dough, you can often rescue it
by freezing it after you roll it out. (Freeze/thaw it before you roll
it out if you got it so tough it won't roll)

Best regards,
Bob

"sf" > wrote in message
...
> 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.

Naah. I can't help it, because I have been programmed that way by my
mother's baking and cooking. You know how men are about their mother's
cooking. (Looking this way and that way hastily...) Er, only my wife's
cooking could possibly surpass my mother's.

Granny Smith seems to be the biggest choice around here. I have brought
some to use today. Next week I think I'll try Golden Delicious.

But I think I'll skip the cinnamon. I don't like it much (though I can
stand it with apples), and my children don't like it at all.

Which means, I guess, that I should also leave out the nutmeg.

Mordechai

"karl gruber" > wrote in message
...
> 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
>
>

"Dave Smith" > 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?
>
> 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.

Okay, I hope to try that today. (Except for the cinnamon and nutmeg. And
the butter will be margarine.) I have already bought the apples.