Do you mean that you used both apples and canned filling? or did you mean
that you've tried both fresh apples and canned filling?

You didn't use enough apples or you used the wrong kind of apples. Some
apples bake up to a mush and others remain firm.

McIntosh, make a nice saucy pie. Some other good baking apples are, Baldwin,
Delicious and Jonathan.

For a 9 inch pie:

Use 5 or 6 good sized apples (peeled and sliced)
1/2 teaspoon of nutmeg
1/2 teaspoon of cinnamon
3/4 cup sugar
1/4 cup of flour (all purpose)

Toss the apples in a bowl with the flour, sugar and spices
then place them into a pastry lined pie plate, arrange the apples so that no
pointed ends are going to stick through the crust. Dump any left over
sugar/spice mix over the apples and cover with top crust that has some slits
in it to let out the steam. Flute the edges and cover them loosely with
aluminum foil.

Bake 40 to 50 minutes at 400ºf (if using glass pie plate) 425ºf if using
metal



"Mordechai Housman" > wrote in message
news:1tRbg.948$FQ4.638@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