"Old Mother Ashby" > wrote in message
...
> 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.

Stone fruit? I'm not familiar with that term. Sounds like it would apply
to peaches? What other fruit has a stone pit? (Forgive my ignorance -- I
was born a city slicker and have only recently fulfilled a life-long
dream and moved out to an almost-country-like area.)

> wrote in message
ups.com...
>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

Which are better and tastier? The larger granny smith, or the smaller
green apples? I think they also call those "granny smith," but I'm not
sure.

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

LAYERED levels of apples, then the sugar and so forth? Interesting. Is
that better than mixing them together?

"Reg" > wrote in message
et...
> 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.

Ah. I see. Thanks!

"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.

What I don't understand is that some people here advised putting some
flour into the mix. Is that less moisture-absorbing than cornstarch?

Mordechai Housman wrote:

>
> Stone fruit? I'm not familiar with that term. Sounds like it would apply
> to peaches? What other fruit has a stone pit? (Forgive my ignorance -- I
> was born a city slicker and have only recently fulfilled a life-long
> dream and moved out to an almost-country-like area.)

Stone fruit is any fruit with a stone or large pit in middle; peaches,
plums, nectarines, cherries.

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

I suddenly remembered my mother offering us kids pieces of raw apple
dipped into sugar, which she would swipe off her own pie before closing
it up.

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

Oh, the bottom crust of her pie was soggy all right! Thick, and soggy
on the inside.

My mouth is watering, remembering it.

"Dave Smith" > wrote in message
...
> 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.

I'm beginning to understand why that friend of ours used corn starch. It
was to have a sweet thing that absorbed the excess juice.

Well, I LIKE the juice, so I'm going to cut out the cornstarch entirely,
and just add some more sugar. My last pie was barely sweet at all,
despite the sugar and cornstarch.

"Jke" > wrote in message
...
>
>
>>> 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.

Since I have bought granny smith apples (which, as it happens, I like to
eat), I guess that sugar is a necessary addition, unless I want a tarter
pie. I'm actually not sure, but I like sweet, so this week I think I
will try for sweet. Another time I might try for tart.

When I go for a tart pie, should I eliminate the sugar entirely? Or is
that a bad idea?

Mordechai Housman wrote:
> "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.
>
> What I don't understand is that some people here advised putting some
> flour into the mix. Is that less moisture-absorbing than cornstarch?


Cornstarch, arrowroot, instant tapioca, and wheat flour all serve the
same purpose -- to thicken the juice. They each have a little different
taste and texture. Cornstarch has about twice the thickening ability as
flour.

Bob

"Mordechai Housman" > wrote in message
news:wpEdg.4$rv4.2@trndny04...
> When I go for a tart pie, should I eliminate the sugar entirely? Or is
> that a bad idea?

Why not experiment? If it is too tart then you only need to sprinkle sugar
on it when you want to eat it



Ophelia
Scotland

Mordechai Housman wrote:
>
> "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.

My Mom couldn't cook. She never baked. She could take a pork chop
and turn it into shoe leather in a heartbeat. The only meal I ever
remember enjoying was Christmas dinner. She did a pretty good turkey.
I never had a weight problem until I left home and started cooking for
myself. Now that she's almost 84, she doesn't cook at all and depended
on frozen meals from the grocery store until I found out a couple of
years ago and started making her homemade frozen meals....and I think
she's eating better that she ever has. Plain, simple, tasty food. I
don't claim to be a gourmet, but DH is pretty happy with the meals I put
on the table. His Mom was a very good cook, so I guess I do
ok.....Sharon

Ophelia wrote:
> "Mordechai Housman" > wrote in message
> news:wpEdg.4$rv4.2@trndny04...
>> When I go for a tart pie, should I eliminate the sugar entirely? Or is
>> that a bad idea?
>
> Why not experiment? If it is too tart then you only need to sprinkle sugar
> on it when you want to eat it
>



If it's too tart, you serve it with really sweet ice cream. :-)

Bob

"Mordechai Housman" > wrote in message
news:ClEdg.6$Oa3.4@trndny09...
> "cybercat" > wrote in message
> ...
>>
>> "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.
>
> I suddenly remembered my mother offering us kids pieces of raw apple
> dipped into sugar, which she would swipe off her own pie before closing it
> up.

That was a nice mom!
Dee Dee

Mordechai Housman wrote:

> I'm beginning to understand why that friend of ours used corn starch. It
> was to have a sweet thing that absorbed the excess juice.

Corn starch is not sweet. It is quite bland. It has the advantage of being
opaque so things like sour cherry or peaches have a more or colourful
filling. .

> Well, I LIKE the juice, so I'm going to cut out the cornstarch entirely,
> and just add some more sugar. My last pie was barely sweet at all,
> despite the sugar and cornstarch.

Too much juice will make the bottom crust soggy. If you are going to do that
maybe you should use a deep dish and have top crust only.

"Dave Smith" > wrote in message
...
> Mordechai Housman wrote:
>
>>
>> Stone fruit? I'm not familiar with that term. Sounds like it would
>> apply
>> to peaches? What other fruit has a stone pit? (Forgive my
>> ignorance -- I
>> was born a city slicker and have only recently fulfilled a life-long
>> dream and moved out to an almost-country-like area.)
>
> Stone fruit is any fruit with a stone or large pit in middle; peaches,
> plums, nectarines, cherries.

Ah, I forgot about those. Thanks!

"Dave Smith" > wrote in message
...
> Mordechai Housman wrote:
>
>> I'm beginning to understand why that friend of ours used corn starch.
>> It
>> was to have a sweet thing that absorbed the excess juice.
>
> Corn starch is not sweet. It is quite bland. It has the advantage of
> being
> opaque so things like sour cherry or peaches have a more or colourful
> filling. .


Wow. I was so wrong about that. I thought that just as corn syrup is
sweet, so must corn starch be sweet. Well, you learn something new every
day.

Thanks!

This being the case, I'm going to stop using my corn starch.

"Dave Smith" > wrote in message
...
> Mordechai Housman wrote:
>
>> Well, I LIKE the juice, so I'm going to cut out the cornstarch
>> entirely,
>> and just add some more sugar. My last pie was barely sweet at all,
>> despite the sugar and cornstarch.
>
> Too much juice will make the bottom crust soggy. If you are going to
> do that
> maybe you should use a deep dish and have top crust only.

So what's wrong with a soggy bottom crust???? If it's thick enough, the
bottom won't be too soggy.

"zxcvbob" > wrote in message
...
> Ophelia wrote:
>> "Mordechai Housman" > wrote in message
>> news:wpEdg.4$rv4.2@trndny04...
>>> When I go for a tart pie, should I eliminate the sugar entirely? Or
>>> is that a bad idea?
>>
>> Why not experiment? If it is too tart then you only need to sprinkle
>> sugar on it when you want to eat it
>
> If it's too tart, you serve it with really sweet ice cream. :-)

Well, since I'm making it in a meat oven, and I eat only kosher, I can't
eat any dairy products with it. But there are non-dairy whipped toppings
I can buy. Those would work well, I think.

"Ophelia" > wrote in message
. uk...
>
> "Mordechai Housman" > wrote in message
> news:wpEdg.4$rv4.2@trndny04...
>> When I go for a tart pie, should I eliminate the sugar entirely? Or
>> is that a bad idea?
>
> Why not experiment? If it is too tart then you only need to sprinkle
> sugar on it when you want to eat it

True.

"zxcvbob" > wrote in message
...
> Mordechai Housman wrote:
>> "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.
>>
>> What I don't understand is that some people here advised putting some
>> flour into the mix. Is that less moisture-absorbing than cornstarch?
>
>
> Cornstarch, arrowroot, instant tapioca, and wheat flour all serve the
> same purpose -- to thicken the juice. They each have a little
> different taste and texture. Cornstarch has about twice the
> thickening ability as flour.

Then I was a fool to use cornstarch, since I *LIKE* the juice! Well,
thanks for this education.

"biig" > wrote in message
...
>
>
> Mordechai Housman wrote:
>>
>> "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.
>
> My Mom couldn't cook. She never baked. She could take a pork chop
> and turn it into shoe leather in a heartbeat. The only meal I ever
> remember enjoying was Christmas dinner. She did a pretty good turkey.
> I never had a weight problem until I left home and started cooking for
> myself. Now that she's almost 84, she doesn't cook at all and
> depended
> on frozen meals from the grocery store until I found out a couple of
> years ago and started making her homemade frozen meals....and I think
> she's eating better that she ever has. Plain, simple, tasty food. I
> don't claim to be a gourmet, but DH is pretty happy with the meals I
> put
> on the table. His Mom was a very good cook, so I guess I do
> ok.....Sharon

As I think they say in England, good on you! Not everyone takes such
good care of their mothers. Does your mother get offended if you mention
her poor cooking abilities?

Mordechai Housman wrote:

>
> >> was to have a sweet thing that absorbed the excess juice.
> >
> > Corn starch is not sweet. It is quite bland. It has the advantage of
> > being
> > opaque so things like sour cherry or peaches have a more or colourful
> > filling. .
>
> Wow. I was so wrong about that. I thought that just as corn syrup is
> sweet, so must corn starch be sweet. Well, you learn something new every
> day.
>

Cornstarch is a very handy thickener. It is great in some sauces, like for
Chinese dishes, because it not only thickens nicely, but it cooks very
quickly, unlike flour which needs to be cooked for a while or else it leaves
that uncooked flour taste. When added to a hot liquid it should be mixed
into a slurry with cold water first or else it will instantly harden into
lumps. It is a good thickener for cherry and peach pies, though I prefer
minute tapioca.

One thing to consider when making fruit pies is that you want something to
thicken the filling because plain fruit will get goopy. Fruit and sugar will
make a runny syrup. Flour, cornstarch or minute tapioca will help it set
into a firmer consistency. A few dabs of butter on top helps to give it a
nice finish and also reduces the boil over than will make a mess of the
bottom of your stove.

Mordechai Housman wrote:

> "Dave Smith" > wrote in message
> ...
> > Mordechai Housman wrote:
> >
> >> Well, I LIKE the juice, so I'm going to cut out the cornstarch
> >> entirely,
> >> and just add some more sugar. My last pie was barely sweet at all,
> >> despite the sugar and cornstarch.
> >
> > Too much juice will make the bottom crust soggy. If you are going to
> > do that
> > maybe you should use a deep dish and have top crust only.
>
> So what's wrong with a soggy bottom crust???? If it's thick enough, the
> bottom won't be too soggy.

It won't be much of a crust. It will soak up all the moisture. Pies
fillings tend not to thicken without a thickener added with the fruit.

Mordechai Housman wrote:

> > If it's too tart, you serve it with really sweet ice cream. :-)
>
> Well, since I'm making it in a meat oven, and I eat only kosher, I can't
> eat any dairy products with it. But there are non-dairy whipped toppings
> I can buy. Those would work well, I think.

That's why God created self cleaning ovens :-)

Mordechai Housman wrote on 26 May 2006 in rec.food.cooking

> 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
>

You need some spice in there or it won't taste right. Perhaps you don't
know that when mixed those 2 spices taste different then when tasted alone.
They balance and make a better flavourful pie.

Your kids don't like cinnamon Toast? Trade them it and get a new set.

--
-Alan

"Mr Libido Incognito" > wrote in message
...
> Mordechai Housman wrote on 26 May 2006 in rec.food.cooking
>
>> 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
>>
>
> You need some spice in there or it won't taste right. Perhaps you don't
> know that when mixed those 2 spices taste different then when tasted
> alone.
> They balance and make a better flavourful pie.
>
> Your kids don't like cinnamon Toast? Trade them it and get a new set.
>
> --
> -Alan

Try to put a little nutmeg on their cinnamon toast, then call me. :-)))
Dee Dee

> >>
> >> 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.
> >
> > My Mom couldn't cook. She never baked. She could take a pork chop
> > and turn it into shoe leather in a heartbeat. The only meal I ever
> > remember enjoying was Christmas dinner. She did a pretty good turkey.
> > I never had a weight problem until I left home and started cooking for
> > myself. Now that she's almost 84, she doesn't cook at all and
> > depended
> > on frozen meals from the grocery store until I found out a couple of
> > years ago and started making her homemade frozen meals....and I think
> > she's eating better that she ever has. Plain, simple, tasty food. I
> > don't claim to be a gourmet, but DH is pretty happy with the meals I
> > put
> > on the table. His Mom was a very good cook, so I guess I do
> > ok.....Sharon
>
> As I think they say in England, good on you! Not everyone takes such
> good care of their mothers. Does your mother get offended if you mention
> her poor cooking abilities?

The subject has never come up, thankfully. I'd have to claim
forgetfullness since I couldn't tell her the truth....lol... She's going
to be moving into a retirement residence next weekend and will eat in
the dining room. She will be getting a good diet there, but I'll still
take her homemade soups and stuff as extras.......Sharon

Mordechai Housman wrote:
> "Old Mother Ashby" > wrote in message
> ...
>> 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.
>
> Stone fruit? I'm not familiar with that term. Sounds like it would
> apply to peaches? What other fruit has a stone pit? (Forgive my
> ignorance -- I was born a city slicker and have only recently
> fulfilled a life-long dream and moved out to an almost-country-like
> area.)
You are guessing correctly. Stone fruit is peaches, nectarines, apricots
and the like, which ripen in the summer.

I dunno what being a city slicker has to do with all this. Are you
implying that I'm some sort of country bumpkin? :-)

Christine

Mordechai Housman wrote:
> "Ophelia" > wrote in message
> . uk...
>>
>> "Mordechai Housman" > wrote in message
>> news:wpEdg.4$rv4.2@trndny04...
>>> When I go for a tart pie, should I eliminate the sugar entirely? Or
>>> is that a bad idea?
>>
>> Why not experiment? If it is too tart then you only need to sprinkle
>> sugar on it when you want to eat it
>
> True.
>
For goodness sake Mordechai, why don't you just get on with it? Stop
agonising, decide on a recipe and give it a go. You will have realised
by now that there are hundreds of variations on basic apple pie, and in
the end it's all a matter of personal taste. If you don't like cinnamon,
leave it out. If you like a soggy bottom, fine. If you don't have any
cornstarch in the house, don't buy some specially, use flour.

If you don't like what comes out of the oven, analyse the result - too
sweet, not sweet enough, too much liquid, not enough - and adjust your
next attempt. That's what all experienced cooks do. That's why there are
so many recipes for apple pie.

Cut to the chase, man.

Christine

On Fri 26 May 2006 07:08:39p, Thus Spake Zarathustra, or was it Old Mother
Ashby?

> Mordechai Housman wrote:
>> "Ophelia" > wrote in message
>> . uk...
>>>
>>> "Mordechai Housman" > wrote in message
>>> news:wpEdg.4$rv4.2@trndny04...
>>>> When I go for a tart pie, should I eliminate the sugar entirely? Or
>>>> is that a bad idea?
>>>
>>> Why not experiment? If it is too tart then you only need to sprinkle
>>> sugar on it when you want to eat it
>>
>> True.
>>
> For goodness sake Mordechai, why don't you just get on with it? Stop
> agonising, decide on a recipe and give it a go. You will have realised
> by now that there are hundreds of variations on basic apple pie, and in
> the end it's all a matter of personal taste. If you don't like cinnamon,
> leave it out. If you like a soggy bottom, fine. If you don't have any
> cornstarch in the house, don't buy some specially, use flour.
>
> If you don't like what comes out of the oven, analyse the result - too
> sweet, not sweet enough, too much liquid, not enough - and adjust your
> next attempt. That's what all experienced cooks do. That's why there are
> so many recipes for apple pie.
>
> Cut to the chase, man.
>
> Christine
>

AMEN!!!

I find it incredible how some people treat a recipe like they're seeking
the holy grail. For cripes sake, make 10 different ones. If you don't
like them, make 10 more. It's only food, not the Eucharist.
Experimentation and trial and error is often the way to finding one's
absolutely favorite thing.

--
Wayne Boatwright @¿@¬
_____________________

Wayne Boatwright wrote on 26 May 2006 in rec.food.cooking

> On Fri 26 May 2006 07:08:39p, Thus Spake Zarathustra, or was it Old
> Mother Ashby?
>
> > Mordechai Housman wrote:
> >> "Ophelia" > wrote in message
> >> . uk...
> >>>
> >>> "Mordechai Housman" > wrote in message
> >>> news:wpEdg.4$rv4.2@trndny04...
> >>>> When I go for a tart pie, should I eliminate the sugar entirely?
> >>>> Or is that a bad idea?
> >>>
> >>> Why not experiment? If it is too tart then you only need to
> >>> sprinkle sugar on it when you want to eat it
> >>
> >> True.
> >>
> > For goodness sake Mordechai, why don't you just get on with it? Stop
> > agonising, decide on a recipe and give it a go. You will have
> > realised by now that there are hundreds of variations on basic apple
> > pie, and in the end it's all a matter of personal taste. If you
> > don't like cinnamon, leave it out. If you like a soggy bottom, fine.
> > If you don't have any cornstarch in the house, don't buy some
> > specially, use flour.
> >
> > If you don't like what comes out of the oven, analyse the result -
> > too sweet, not sweet enough, too much liquid, not enough - and
> > adjust your next attempt. That's what all experienced cooks do.
> > That's why there are so many recipes for apple pie.
> >
> > Cut to the chase, man.
> >
> > Christine
> >
>
> AMEN!!!
>
> I find it incredible how some people treat a recipe like they're
> seeking the holy grail. For cripes sake, make 10 different ones. If
> you don't like them, make 10 more. It's only food, not the Eucharist.
> Experimentation and trial and error is often the way to finding one's
> absolutely favorite thing.
>

And if it looks okay but isn't to your taste...that's what neighbours are
for...Also a means of feedback on recipes.

--
-Alan

"Old Mother Ashby" > wrote in message
...
> Mordechai Housman wrote:
>> "Old Mother Ashby" > wrote in message
>> ...
>>> 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.
>>
>> Stone fruit? I'm not familiar with that term. Sounds like it would
>> apply to peaches? What other fruit has a stone pit? (Forgive my
>> ignorance -- I was born a city slicker and have only recently
>> fulfilled a life-long dream and moved out to an almost-country-like
>> area.)
> You are guessing correctly. Stone fruit is peaches, nectarines,
> apricots and the like, which ripen in the summer.
>
> I dunno what being a city slicker has to do with all this. Are you
> implying that I'm some sort of country bumpkin? :-)

No, I mean that often city people are narrowly focused on their own
lives, and have no idea of anything else. I actually once met a guy
from, I think, Philadelphia, who had never seen a head of garlic. He saw
me holding one, and was fascinated by it, and he asked me to let him see
it.

Now, until two years ago, I also lived in the city. But I had visited
the grocery store, for goodness sakes! I am still not familiar with
every type of produce one can find in the stores, but I have to pity the
guy who does not know what a head of garlic looks like. I mean, that's
so basic. It's not like it's some exotic South-American root, or
something.

I'm not much of a nectarine eater, though I like some types of plums,
and I like apricots a little, and I had forgotten that those fruits have
stone pits. Being form the city, I would see fruits only if I actually
bought them, or were near them in some large produce store that also
sold those fruits. Most of the time nectarines, plums and apricots are
not found in those stores. Peaches are more likely to be found there.

People from the country, on the other hand, or so I imagine hopefully,
are more likely to see the fruits on trees and in local stores. Where I
now live, there are more stores with such fruits and fruit products than
I was used to seeing in the "big city."

Mordechai

"Dave Smith" > wrote in message
...
> Mordechai Housman wrote:
>
>> "Dave Smith" > wrote in message
>> ...
>> > Mordechai Housman wrote:
>> >
>> >> Well, I LIKE the juice, so I'm going to cut out the cornstarch
>> >> entirely,
>> >> and just add some more sugar. My last pie was barely sweet at all,
>> >> despite the sugar and cornstarch.
>> >
>> > Too much juice will make the bottom crust soggy. If you are going
>> > to
>> > do that
>> > maybe you should use a deep dish and have top crust only.
>>
>> So what's wrong with a soggy bottom crust???? If it's thick enough,
>> the
>> bottom won't be too soggy.
>
> It won't be much of a crust. It will soak up all the moisture. Pies
> fillings tend not to thicken without a thickener added with the fruit.

Well, I made my pie Friday, and it came out delicious. I used only
medium-large granny smith apples. I added a little bit of lemon juice. I
added copious amounts of sugar. I dabbed bits of margarine all over.

I glazed the upper (store-bought) crust with a mixture of melted
margarine and sugar.

I put the whole thing in the oven, but the little pan the store-bought
crusts came in was too small, and the juice leaked out and over the pie
and into the cookie pan that I hastily shoved in there because I forgot
to put it there in the first place.

Still, even without all the juice I like, it was a pretty good pie,. if
I may say so myself. But I think I can do better.

My next experiment will probably be the same, but with golden delicious
apples. And with a deeper pan.

Mordechai

"Old Mother Ashby" > wrote in message
...
> Mordechai Housman wrote:
>> "Ophelia" > wrote in message
>> . uk...
>>>
>>> "Mordechai Housman" > wrote in message
>>> news:wpEdg.4$rv4.2@trndny04...
>>>> When I go for a tart pie, should I eliminate the sugar entirely? Or
>>>> is that a bad idea?
>>>
>>> Why not experiment? If it is too tart then you only need to
>>> sprinkle sugar on it when you want to eat it
>>
>> True.
>>
> For goodness sake Mordechai, why don't you just get on with it? Stop
> agonising, decide on a recipe and give it a go. You will have realised
> by now that there are hundreds of variations on basic apple pie, and
> in the end it's all a matter of personal taste. If you don't like
> cinnamon, leave it out. If you like a soggy bottom, fine. If you don't
> have any cornstarch in the house, don't buy some specially, use flour.
>
> If you don't like what comes out of the oven, analyse the result - too
> sweet, not sweet enough, too much liquid, not enough - and adjust your
> next attempt. That's what all experienced cooks do. That's why there
> are so many recipes for apple pie.
>
> Cut to the chase, man.

Good point. At any rate, I have already made the pie, and it was pretty
good. I posted about it in one of the threads of this subject.

Mordechai

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
28.19...
> On Fri 26 May 2006 07:08:39p, Thus Spake Zarathustra, or was it Old
> Mother
> Ashby?
>
>> Mordechai Housman wrote:
>>> "Ophelia" > wrote in message
>>> . uk...
>>>>
>>>> "Mordechai Housman" > wrote in message
>>>> news:wpEdg.4$rv4.2@trndny04...
>>>>> When I go for a tart pie, should I eliminate the sugar entirely?
>>>>> Or
>>>>> is that a bad idea?
>>>>
>>>> Why not experiment? If it is too tart then you only need to
>>>> sprinkle
>>>> sugar on it when you want to eat it
>>>
>>> True.
>>>
>> For goodness sake Mordechai, why don't you just get on with it? Stop
>> agonising, decide on a recipe and give it a go. You will have
>> realised
>> by now that there are hundreds of variations on basic apple pie, and
>> in
>> the end it's all a matter of personal taste. If you don't like
>> cinnamon,
>> leave it out. If you like a soggy bottom, fine. If you don't have any
>> cornstarch in the house, don't buy some specially, use flour.
>>
>> If you don't like what comes out of the oven, analyse the result -
>> too
>> sweet, not sweet enough, too much liquid, not enough - and adjust
>> your
>> next attempt. That's what all experienced cooks do. That's why there
>> are
>> so many recipes for apple pie.
>>
>> Cut to the chase, man.
>>
>> Christine
>>
>
> AMEN!!!
>
> I find it incredible how some people treat a recipe like they're
> seeking
> the holy grail. For cripes sake, make 10 different ones. If you
> don't
> like them, make 10 more. It's only food, not the Eucharist.
> Experimentation and trial and error is often the way to finding one's
> absolutely favorite thing.

I'm amused by your use of christian references, since I'm
Orthodox-Jewish, and hardly likely to be seeking the "holy grail!" LOL

But I get your point.

Anyway, by the time you posted that, my pie had long been out of the
oven. In fact, that was around the time (10:30 or so) my wife and I were
tasting it.

She said it was very good. I thought it was pretty good. I'm going to
try next, G-d willing, with golden delicious apples. I used granny smith
this time. After that, I may try a mix, or some other kind of apple, if
I find any in the store.

I am considering driving about half an hour away, if I can remember
where it is, to a specialty apple store in this county. I like to
experiment, so we'll see what I can find.

"Mr Libido Incognito" > wrote in message
...
> Mordechai Housman wrote on 26 May 2006 in rec.food.cooking
>
>> 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
>>
>
> You need some spice in there or it won't taste right. Perhaps you
> don't
> know that when mixed those 2 spices taste different then when tasted
> alone.
> They balance and make a better flavourful pie.
>
> Your kids don't like cinnamon Toast? Trade them it and get a new set.

I tried to, but no one would take the set of cinnamon toast I wanted to
get rid of. (snicker -- I know what you meant!)

>
> I'm not much of a nectarine eater, though I like some types of plums, and
> I like apricots a little, and I had forgotten that those fruits have stone
> pits. Being form the city, I would see fruits only if I actually bought
> them, or were near them in some large produce store that also sold those
> fruits. Most of the time nectarines, plums and apricots are not found in
> those stores. Peaches are more likely to be found there.
>
> People from the country, on the other hand, or so I imagine hopefully, are
> more likely to see the fruits on trees and in local stores. Where I now
> live, there are more stores with such fruits and fruit products than I was
> used to seeing in the "big city."
>
> Mordechai


I have a surprise for you, Mordechai. Hardly anyone out here in the sticks
knows what any fruit is except an apple, and that is mainly because
Winchester, VA is the apple city and they have an apple festival and etc.
If you gave them a test on whether a fruit was a nectarine, plum or apricot
or peach, they may know the peach.
There are individual farms around that sell produce in season, but they are
definitely limited in what they grow.
I do rely on buying produce that is not strictly potatoes, carrots, and
onions in another larger city where there is an ethnic population.
Dee Dee
PS Mordechai is a first-name that is in my family in the late 1700's and
early 1800's. You don't hear it much anymore; if at all.

> Anyway, by the time you posted that, my pie had long been out of the oven.
> In fact, that was around the time (10:30 or so) my wife and I were tasting
> it.
>
> She said it was very good. I thought it was pretty good. I'm going to try
> next, G-d willing, with golden delicious apples. I used granny smith this
> time. After that, I may try a mix, or some other kind of apple, if I find
> any in the store.
>
> I am considering driving about half an hour away, if I can remember where
> it is, to a specialty apple store in this county. I like to experiment, so
> we'll see what I can find.

Mordecai, I would ask the specialty apple store for some words of wisdom on
the purchase of apples for a pie.
IMO I don't think an apple pie of ALL golden delicious would be the right
texture (too mushy), but that you would need a mix of at least 2 apples, one
not so mushy. I'd be interested to know what they say.
Dee Dee