"Mordechai Housman" > wrote in message
news:Ev_cg.1163$PX3.131@trndny09...
>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.
>
<snip>

When I think of large apples that are considered "baking apples" the first
variety that comes to mind is Rome apples. That is what my mother typically
uses in her (very delicious!) apple pie. She told me to not use Macintosh
as they get too mushy. I have used, with success, a combination of Rome
and Granny Smith. Here is my mom's recipe. The pie crust calls for
margarine - which would work well for you for meat dinners on the Sabbath.
The filling & topping calls for some butter, but you can experiment with
margarine in its place. This recipe is very easy - I have made it numerous
times. It is not a two crust pie, but rather a crumb topping pie. Enjoy!

APPLE PIE



crust:

1 cup flour

1/3 cup margarine

little salt

ice water (2-3 tablespoons)



Combine all ingredients. Roll out and place into bottom of pie pan.



filling:

3/4-1 cup sugar

1/2 teaspoon cinnamon

pinch of salt

1 tsp. grated lemon rind

2 tbsp flour

6 cups pared, sliced apples (Rome)

1 tbsp lemon juice

2 tbsp butter




Combine sugar, cinnamon, salt, lemon rind, flour. Put a layer of apples
into crust. Sprinkle with cinn-sugar mixture, sprinkle with lemon juice,
dot with butter. Continue to layer.


crumb topping:

1/2 cup butter (1 stick)

1/2 cup brown sugar

1/2 tsp cinnamon

1 cup flour



spread on top of pie before baking



bake:

450 degrees F for 10 minutes

then, 375 degrees F for 40-50 minutes