"Mordechai Housman" > wrote in message
news:1tRbg.947$FQ4.358@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
>

I am wondering why you are using fresh apples plus apple
pie filling from a can.



Inviato da X-Privat.Org - Registrazione gratuita http://www.x-privat.org/join.php

"cybercat" > wrote in message
...
>
> "Mordechai Housman" > wrote in message
> news:1tRbg.947$FQ4.358@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
>>
>
> I am wondering why you are using fresh apples plus apple
> pie filling from a can.

Well, a guest at our home a while back backed an apple pie while I
watched and learned. She used that mix (by the way, I forgot to mention
the margarine that dab here and there on the apples), and her pie came
out delicious. So did mine the first few times I made it.

But that was a bunch of years ago, and I've forgotten how she made it so
delicious. Plus, I harken back to my own mother's apple pie when I was
young. Come to think of it, though my mother didn't use canned apple pie
filling, as far as I recall.

"Mordechai Housman" > wrote :
> But that was a bunch of years ago, and I've forgotten how she made it so
> delicious. Plus, I harken back to my own mother's apple pie when I was
> young. Come to think of it, though my mother didn't use canned apple pie
> filling, as far as I recall.
>

When I read your post, I recalled my own mother's method. She made her
own crust from scratch and it was amazing. As far as the filling went, as I
recall (and I cannot be sure as I was more interested in microscopes and
chemistry sets and tadpoles at the time!) she used fresh apples, sugar,
cinnamon, and dabs of real butter. She just layered sliced fresh apples,
a liberal sprinkling of sugar and cinnamon, and some butter slices in the
unbaked pie crust. Then she did the latticework crust on top. The
filling mixed together and made a lovely juicy filling. It was simple, and I
recall mimicking her filling by making a kind a tart using Bisquick as a
little
girl, with my older sister who actually did watch Mama cook.



Inviato da X-Privat.Org - Registrazione gratuita http://www.x-privat.org/join.php

cybercat wrote:

>"Mordechai Housman" > wrote :
>
>
>>But that was a bunch of years ago, and I've forgotten how she made it so
>>delicious. Plus, I harken back to my own mother's apple pie when I was
>>young. Come to think of it, though my mother didn't use canned apple pie
>>filling, as far as I recall.
>>
>>
>>
>
>When I read your post, I recalled my own mother's method. She made her
>own crust from scratch and it was amazing. As far as the filling went, as I
>recall (and I cannot be sure as I was more interested in microscopes and
>chemistry sets and tadpoles at the time!) she used fresh apples, sugar,
>cinnamon, and dabs of real butter. She just layered sliced fresh apples,
>a liberal sprinkling of sugar and cinnamon, and some butter slices in the
>unbaked pie crust. Then she did the latticework crust on top. The
>filling mixed together and made a lovely juicy filling. It was simple, and I
>recall mimicking her filling by making a kind a tart using Bisquick as a
>little
>girl, with my older sister who actually did watch Mama cook.
>
>
>
>Inviato da X-Privat.Org - Registrazione gratuita http://www.x-privat.org/join.php
>
>
When I make apple pie I mix sugar, cinnamon, nutmeg, ground cloves and
plain flour and coat the apple pieces in that. While you're rolling out
the pastry the liquid from the apples gets inot this. I dot the filling
with bits of butter before putting the crust on, and that means you end
up with the apples cooked in a lovely gooey sauce. Never fails.

Christine

On Sun, 21 May 2006 16:44:51 +1000, Old Mother Ashby
> wrote:

>When I make apple pie I mix sugar, cinnamon, nutmeg, ground cloves and
>plain flour and coat the apple pieces in that. While you're rolling out
>the pastry the liquid from the apples gets inot this. I dot the filling
>with bits of butter before putting the crust on, and that means you end
>up with the apples cooked in a lovely gooey sauce. Never fails.

This sounds exactly how my mother taught me to fix apple pie. It was
never overly sweet either.

the other Christine

"cybercat" > wrote in message
...
>
> "Mordechai Housman" > wrote :
>> But that was a bunch of years ago, and I've forgotten how she made it
>> so
>> delicious. Plus, I harken back to my own mother's apple pie when I
>> was
>> young. Come to think of it, though my mother didn't use canned apple
>> pie
>> filling, as far as I recall.
>>
>
> When I read your post, I recalled my own mother's method. She made her
> own crust from scratch and it was amazing. As far as the filling went,
> as I
> recall (and I cannot be sure as I was more interested in microscopes
> and
> chemistry sets and tadpoles at the time!) she used fresh apples,
> sugar,
> cinnamon, and dabs of real butter. She just layered sliced fresh
> apples,
> a liberal sprinkling of sugar and cinnamon, and some butter slices in
> the
> unbaked pie crust. Then she did the latticework crust on top. The
> filling mixed together and made a lovely juicy filling. It was simple,
> and I
> recall mimicking her filling by making a kind a tart using Bisquick as
> a
> little
> girl, with my older sister who actually did watch Mama cook.

LAYERED levels of apples, then the sugar and so forth? Interesting. Is
that better than mixing them together?