Problem with my apple pie: please help

Have a question or want to show off your project? Post it! No Registration Necessary.  Now with pictures!

Threaded View
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


Re: Problem with my apple pie: please help
I urge you to get a copy of a very basic cookbook, such as Betty
Crocker, and follow the directions for apple pie.  What you are doing
is mixing TWO fillings together -- the one from a can, and the other
"from scratch" but missing some ingredients.  What you describe
probably doesn't taste very good!  When you make fruit pie from scratch
you will need to pay attention to what variety of fruit you use -- some
has more juice, some has more tartness, some gets mushy, etc.  This is
particularly important with apples!  A cookbook will explain all that.


Re: Problem with my apple pie: please help
Quoted text here. Click to load it

 Seems you added ,more starch...in the form of cornstarch.

If you only added more fruit into the apple pie filling you should not
add starch anymore.

Take note the apple pie filling is already stabilized with waxy maize
starch and adding more will absorb more liquid making your apple
filling dry textured.

On the other hand just as Mary suggested try the recipe from the
scratch using any known cookbook.


Re: Problem with my apple pie: please help

Quoted text here. Click to load it

Adding the corn starch.  There's starch in the pie filling already,
and the extra starch is soaking up all the liquid. You probably don't
need the extra sugar, either.

If your mom added cornstarch, she was probably using very juicy apples
and no canned filling.

You should really try a pie from scratch if you're already cutting up
apples.  It will be much better than one with pie filling.

--
Jenn Ridley : snipped-for-privacy@chartermi.net

Re: Problem with my apple pie: please help
Quoted text here. Click to load it

Well, I AM using frozen pie crusts, if that makes any difference. I'm
not quite up to making my own pie crusts like my mother did. I hope,
someday this year, maybe.


Re: Problem with my apple pie: please help
_Part_119839_27065284.1148230152745--

Re: Problem with my apple pie: please help

Quoted text here. Click to load it

I wasn't referring to the crust.  Using a frozen pie crust shouldn't
affect the consistency of the filling at all.  Using all fresh apples
will make the biggest difference.  (many people I know don't eat the
pie crust at all, so scratch/frozen doesn't affect anything.)

--
Jenn Ridley : snipped-for-privacy@chartermi.net

Re: Problem with my apple pie: please help
On Sun, 21 May 2006 13:09:12 -0400, Jenn Ridley

Quoted text here. Click to load it

We must run in different culinary circles!  <vbg>   If the crust is
bad...the pie won't get any better.   A fabulous crust is the
foundation for any pie.  

OK...now, everyone can shudder....I use half lard, half Crisco for my
crusts.  




The Fine Art of Cooking involves personal choice.  
Many preferences, ingredients, and procedures
may not be consistent with what you know to be true.

As with any recipe, you may find your personal
intervention will be necessary. Bon Appetit!



Re: Problem with my apple pie: please help

Quoted text here. Click to load it

Yes, saturated fats do make fine pie crusts but you wouldn't expect
Mordechai to use PIG fat would you? Chicken fat works just as well, maybe
even better. Many people use butter.
Bob



Re: Problem with my apple pie: please help
Quoted text here. Click to load it

Correct, I eat only kosher, so I would be more careful with what I use.
However, I am told that when you make things with chicken fat (shmaltz),
it always tastes like chicken, no matter what you make. And if I use
butter, it will have to be dairy, and most of the Sabbath (when I eat
the pie), I eat meat foods.

I will have to look at some kosher cookbooks to see what I can
substitute for this fat thing. Mostly likely it will be margarine, which
we tend to use a lot for such things.


Re: Problem with my apple pie: please help

Quoted text here. Click to load it


I'm assuming you have access to parve margarine, which sometimes is hard to
find. But if you have a kosher home, you're used to knowing which brands are
available where.

I think Crisco really is the solution here. When Crisco was invented, it
meant that MOTs could finally eat pie.

--
Warm Regards,

Claire Petersky
We've slightly trimmed the long signature. Click to see the full one.
Re: Problem with my apple pie: please help
Quoted text here. Click to load it

I don't recall ever seeing a non-dairy margarine. Here in the Jewish
neighborhoods, where all the stores are kosher, even the ones selling
drapes, getting parve kosher margarine won't be a problem.

By the way, what does "MOT" mean?


Re: Problem with my apple pie: please help

Quoted text here. Click to load it

Member Of the Tribe.

I am a little confused by your statement that you've never seen a
non-dairy margarine, and then you state that getting a parve margarine
isn't a problem. I wonder if there's a problem with a double negative.
Where I live, you have to hunt a bit to find parve margarine -- most of
it is Kosher Dairy.

Warm Regards,


Claire Petersky
http://www.bicyclemeditations.org /
See the books I've set free at:
http://bookcrossing.com/referral/Cpetersky


Re: Problem with my apple pie: please help
Quoted text here. Click to load it
Oops! I meant that I have never seen a DAIRY margarine.

But actually, I HAVE seen (and used) a product that is a margarine and
butter blend. Perhaps that's what you meant?


Re: Problem with my apple pie: please help

Quoted text here. Click to load it


No, I mean margarines that have some dairy in them such that they get the
Dairy mark, even though they are labelled margarine. Examples of brands
include: Land O'Lakes, Blue Bonnet, Fleischmann's, Lady Lee, Imperial,
Western Family. In fact, I think there's more with some dairy in than not.
You have to look at the labels pretty carefully. I don't keep a kosher home,
but there's times when I've used the local JCC kitchen, and they
understandably would like those who use it to follow the rules.

--
Warm Regards,

Claire Petersky
We've slightly trimmed the long signature. Click to see the full one.
Re: Problem with my apple pie: please help
Quoted text here. Click to load it

Ah, I see what you mean. And it's so hard to find non-dairy margarines?
Wow. I didn't know that. I thought non-dairy margarine was the norm! I
guess it's more of a specialty item. Interesting.


Re: Problem with my apple pie: please help
On Wed, 24 May 2006 14:55:15 GMT, "Mordechai Housman"

Quoted text here. Click to load it

My understanding is that Crisco is the thing to use for pie crusts if
you aren't going to use lard.  Crisco is based on vegetable oils, and
has a construction which mimics the fat/moisture characteristics of
lard.

It makes great pie crusts.  Better than margarine, I'm told.  (I've
used it the few times I've made pie crust, but I'm no expert.)


Re: Problem with my apple pie: please help
Quoted text here. Click to load it

Thanks. I have decided to try that this Friday.


Re: Problem with my apple pie: please help
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 400f (if using glass pie plate) 425f if using
metal



Quoted text here. Click to load it



Re: Problem with my apple pie: please help
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.

Quoted text here. Click to load it


Site Timeline