I used both canned and fresh. I see now that this was a mistake, though
in the past it worked okay. Still, it wasn't as juicy as I wanted the
pie to be.

I think I'm going to try different types of apples and we'll see which
works best for me. I think I have a vague memory of which apples my
mother used. They were big, and they were what we used to call "baking
apples." I think they were either Cortland or Macintosh.

But just to experiment, over the summer I might try a different type of
apple each week. I might make something I like better than what my
mother used to make.

"Rina" > wrote in message
. ..
> 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
>
>