Mom uses 4 pounds of Portland apples, and heaps it up high. Pretty
basic recipe; sugar, flour, cinnamon, and store bought crusts. Her
pies come out wet and juicy, some apples a little raw, burnt crust,
leaks in the oven, you name it. I would like to convince her to use
another recipe, particularly not to heap it, and nice and thick.
Please help.

>Mom uses 4 pounds of Portland apples, and heaps it up high. Pretty
>basic recipe; sugar, flour, cinnamon, and store bought crusts. Her
>pies come out wet and juicy, some apples a little raw, burnt crust,
>leaks in the oven, you name it. I would like to convince her to use
>another recipe, particularly not to heap it, and nice and thick.
>Please help.


You don't need a new recipe. You just need to convince Mom not to put so many
apples in her pies. For me, the equivalent of 6 or 7 large apples is more than
enough for a standard 9 inch pie. My personal preference is to use mostly
Jonathans with maybe a couple Granny Smith and a Macintosh or two. I hate the
Delicious varieties, tasteless and mushy. If you leave all the other
ingredients as is I'm sure her pies will come out much better.

>Mom uses 4 pounds of Portland apples, and heaps it up high. Pretty
>basic recipe; sugar, flour, cinnamon, and store bought crusts. Her
>pies come out wet and juicy, some apples a little raw, burnt crust,
>leaks in the oven, you name it. I would like to convince her to use
>another recipe, particularly not to heap it, and nice and thick.
>Please help.


You don't need a new recipe. You just need to convince Mom not to put so many
apples in her pies. For me, the equivalent of 6 or 7 large apples is more than
enough for a standard 9 inch pie. My personal preference is to use mostly
Jonathans with maybe a couple Granny Smith and a Macintosh or two. I hate the
Delicious varieties, tasteless and mushy. If you leave all the other
ingredients as is I'm sure her pies will come out much better.

Haha! Mom's apple pie sucks, eh? Moms can be really great cooks
98% of the time and terrible on just a couple things. I loved
almost all my mom's cooking, but when she made hamburgers, she
had a habit of mashing them again and again while they were
frying in the skillet, and they came out dry as a bone.

Probably best to change mom's recipe by demonstration. If she
doesn't think it's any better and ask for pointers, then I would
keep quiet.

It's easy to put too many apples in, and it's easy on most baked
pies to burn the edges. Put less apples in and wrap the edge in
foil. And an apple pie takes tremendous temperature to bake it.
I think ours bakes at 425 for 40 minutes.

Good luck, Michael

Haha! Mom's apple pie sucks, eh? Moms can be really great cooks
98% of the time and terrible on just a couple things. I loved
almost all my mom's cooking, but when she made hamburgers, she
had a habit of mashing them again and again while they were
frying in the skillet, and they came out dry as a bone.

Probably best to change mom's recipe by demonstration. If she
doesn't think it's any better and ask for pointers, then I would
keep quiet.

It's easy to put too many apples in, and it's easy on most baked
pies to burn the edges. Put less apples in and wrap the edge in
foil. And an apple pie takes tremendous temperature to bake it.
I think ours bakes at 425 for 40 minutes.

Good luck, Michael

Haha! Mom's apple pie sucks, eh? Moms can be really great cooks
98% of the time and terrible on just a couple things. I loved
almost all my mom's cooking, but when she made hamburgers, she
had a habit of mashing them again and again while they were
frying in the skillet, and they came out dry as a bone.

Probably best to change mom's recipe by demonstration. If she
doesn't think it's any better and ask for pointers, then I would
keep quiet.

It's easy to put too many apples in, and it's easy on most baked
pies to burn the edges. Put less apples in and wrap the edge in
foil. And an apple pie takes tremendous temperature to bake it.
I think ours bakes at 425 for 40 minutes.

Good luck, Michael

Haha! Mom's apple pie sucks, eh? Moms can be really great cooks
98% of the time and terrible on just a couple things. I loved
almost all my mom's cooking, but when she made hamburgers, she
had a habit of mashing them again and again while they were
frying in the skillet, and they came out dry as a bone.

Probably best to change mom's recipe by demonstration. If she
doesn't think it's any better and ask for pointers, then I would
keep quiet.

It's easy to put too many apples in, and it's easy on most baked
pies to burn the edges. Put less apples in and wrap the edge in
foil. And an apple pie takes tremendous temperature to bake it.
I think ours bakes at 425 for 40 minutes.

Good luck, Michael