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Problem with my apple pie: please help
Thanks!
"pfoley" > wrote in message k.net... >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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