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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 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 > |
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