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

> "Bob Terwilliger" > wrote in message

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

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

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

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