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Baking (rec.food.baking) For bakers, would-be bakers, and fans and consumers of breads, pastries, cakes, pies, cookies, crackers, bagels, and other items commonly found in a bakery. Includes all methods of preparation, both conventional and not. |
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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 > > |
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