I always use the Betty Crocker Apple Pie recipe, but I usually mix the types
of apples I use. Some cook down faster than others, while other types hold
their shape better.
I would guess your mother used McIntosh apples, which tend to be juicy and
cook down fast. They will lose their shape though if you cook the pie too
long.
Also, using your mother's recipe, try leaving out the cornstarch.
If you are bothering to use a few fresh apples, you might as well use all
fresh apples for the pie instead of the canned apples, which tend to be hard
and pasty.
Those would be my suggestions.
pfoley
"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
>