"sf" > wrote in message
news
> 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.

I hear you, but I want apple pie NOW!!! Waaaah!