"Mordechai Housman" > wrote:

>"Jenn Ridley" > wrote in message
.. .
>> "Mordechai Housman" > wrote:
>>
>>>I have been making simple apple pie, and I can't seem to get it the
>>>way
>>>my mother used to make it.
>>>
>>>It always comes out to dry. My mother's apple pie used to have some
>>>delicious liquid with it, and I can't figure out how to do it.
>>>
>>>My problem is with the filling. I use:
>>>
>>>Two or three fresh apples
>>>Apple pie filling from a can
>>>Sugar
>>>Corn starch.
>>>
>>>What might I be doing wrong?
>>
>> Adding the corn starch. There's starch in the pie filling already,
>> and the extra starch is soaking up all the liquid. You probably don't
>> need the extra sugar, either.
>>
>> If your mom added cornstarch, she was probably using very juicy apples
>> and no canned filling.
>>
>> You should really try a pie from scratch if you're already cutting up
>> apples. It will be much better than one with pie filling.
>
>Well, I AM using frozen pie crusts, if that makes any difference. I'm
>not quite up to making my own pie crusts like my mother did. I hope,
>someday this year, maybe.

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

--
Jenn Ridley :