Problem with my apple pie: please help

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.

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.

this is perfect , only I always add a few drops of vanila and drizzle honey on top before the cut goes on. a gb of butter on top too. I want to add that the type ofapple varies. some bake down to a sauce , while another ill be hard wen cooked. a nice choce is a mix of macintosh, granny smith and cortland or jonared. mot are readily available. and juciness is mor in he fall than afer a6 month cooelr storage. but all are good. I hae a recipe that that makes a filling just like the canned but makes a lot. feel fee to email if you'd like it. but this one is a good one o gave. Steve

Try this

Apple Crumb Pie From Dusty Rhodes recipe collection This recipe may be doubled Oven 400 F

6 or 7 tart apples (Granny Smith) 1 cup brown sugar 1 ½ tablespoons Minute Tapioca 1/8 teaspoon nutmeg 1 teaspoon cinnamon 1 tablespoon Fruit Fresh (optional) 1 9 inch deepdish pie crust

Pare apples and slice thin. Combine sugar, tapioca, spices, fruit fresh in large bowl and mix well. Let mixture stand while you prepare crumb topping

Crumb Topping

½ cup sugar ¾ cup flour 1/3 cup butter A pieces of stiff paper or cardboard

Mix sugar and flour; cut in butter till well mixed and crumbly.

Putting it all together

Fill deep dish piecrust with apple mixture and juices. Sprinkle the crumb mixture over the apples using the paper/cardboard to keep the crumbs from rolling off the pie. Bake in hot oven (400 F) 40 to 50 minutes or till done. Cool. Spoon whipped topping or ice cream atop; sprinkle with cinnamon-sugar.

Regardless of the crust that you use, try mastering the filling first. Most people ignore the crust. My husband is a filling fan. He sets the crust aside.

I use a combination of two types of apples-- granny smith apples and fuji apples.

Try the following filling recipe...

1 3/4 lbs. fuji apples, cored, peeled and sliced in eighths 1 3/4 lbs. granny smith apples, cored, peeled and sliced in eighths 2/3 cup sugar 2 tsp freshly squeezed lemon juice 1/4 tsp ground cinnamon 1/4 tsp vanilla extract

Combine all ingredients in a mixing bowl and transfer to your pie crust. Bake acording to the crust package directions.

NOTE: You can try making an Apple Crisp rather that A pie. It is simply the filling with a crumb topping, no bottom crust.

If you want to try a crisp, make the following topping and top the apple mixture in an oven safe dish and bake at 325 degrees for 2 hrs.

Crisp topping

1/2 unsalted butter, chilled 1 1/2 cups firmly packed brown sugar 1 tsp salt 1 1/3 cups flour

Cube the cold butter into small pieces. In a bowl gently toss together the butter, brown sugar, salt and flour. Do not overblend. Top apple mixture and bake.

In my home made recipe for apple pie after I fill the pie shell with the apple mixture I dot the top with cut up butter pieces and I get just enough liquid

Good luck!

Mordechai Housman wrote:

My problem now is that I have too shallow a pie dish (or whatever it's called), and the liquid keeps dripping over the sides. I'll have to either buy a new dish, or use fewer apples.

Yup!

:-)

Alan

Oh pshaw, on Mon 05 Jun 2006 08:59:08p, Mordechai Housman meant to say...

Mordechai, this is the type I prefer. It holds the juices in...

Thanks!