Making Apple Pie Filling Article -
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How to Make Apple Pie Filling

Apple pie can be as simple or gourmet as you want to make it.

1. We used eight medium Granny Smith apples and a mixture of 2/3 of a cup sugar, 1/3 of a cup all-purpose flour, and one tablespoon of cinnamon to make Emily's Famous Apple Pie filling. (For interesting flavor and texture, try using two or more types of apples in your filling.) A pinch of salt and a dash of ground cloves enhance the cinnamon flavor.

2. Use a peeler or paring knife to peel the apples. If you have an apple corer, use it while the apple is still whole. Cut the apple in half to remove the seeds, blossom end, and stem.

    3. Use a melon baller, spoon, or paring knife to remove the seeds and hard flesh of the core. If you used an apple corer, remove any remaining bits of core with your paring knife.

      4. Cut the apples into even slices no more than ¼ of an inch thick. If you like a chunkier pie, cut the apples into ½-inch cubes. To ensure the apples bake evenly and completely, the fruit pieces should be cut to the same size.

        5. In a large bowl, toss the apples with the sugar-flour-spice mixture. If you're using a sweeter variety of apple, add a tablespoon of fresh lemon juice to brighten the flavor. Transfer the filling to a pastry-lined pie plate. The flour in the mixture will mix with the juices of the apple to form a thick cinnamon sauce for the apples to stew in as they bake. This pie can also be made using frozen sliced or cubed apples.

          6. Top the pie with a crumb topping, a lattice crust, or a full crust, as desired, and bake as directed.

            7. For a fancier pie, try adding fruits like cranberries, cooked sliced quince, or dried cherries, or different spices and nuts in the pie filling.

            You can also make a caramel sauce using apple cider or Calvados (apple brandy) to mix with the fruit.

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            Sep. 2, 2009 1:14 am
            Sounds good! Thanks! Lora
            Sep. 7, 2009 10:48 am
            apple pie and crust i will try today and let all know how well this pie was and is:)Looking forward to my baking today new to me
            Sep. 8, 2009 1:07 pm
            Sep. 18, 2009 7:53 am
            Starting the pie with the crust very cold helps it to brown evenly, so I refrigerate the pie about a half hour before baking.I always add a foil strip around the edge of my crust to keep it from getting too brown.
            Oct. 4, 2009 10:14 am
            My pie always TASTES good but it has WAY too much juice on the bottom when I cut it, it runs all over. I use flour but obviously, not enough.
            sweet doll 
            Oct. 4, 2009 12:42 pm
            my pies are also runny even when I add flour. somewhere I heard adding tapioca to the apple mix will thicken the juice/filling
            Oct. 5, 2009 10:15 am
            you can use a food slicer to get even slices, and its quicker.
            Oct. 5, 2009 4:36 pm
            I have the same problem of runny apple pies. I use the flour and sometimes clear jel as well. It is worse when I use my own frozen apples. Any suggestions? They taste great, just soupy which I don't like!
            Oct. 7, 2009 5:27 am
            To thicken the juices of the apples or any berrie type pie use Minute Tapioca. I have used ths for years, no after taste, thickens nicely. I used 1/3 cup of tapioca in a standard 9 inch pie, but i also had piled the apples high.
            Oct. 9, 2009 8:25 am
            Doreen, applesauce is easy,if I can do it anyone can. Wash,peel,core and cut in half or quarter. Place in a pan of water with a little lemon juice, it keeps them from turning brown. Boil apples till soft (save a little water)then puree apples in a food processor or a blender if to thick add a little saved water. Bingo Applesauce you can add sugar or any flavor you like, we use red hots.
            Oct. 13, 2009 6:51 pm
            sept,27,2009 i bake cookies for my grandfather and grandmother
            Kris P. 
            Oct. 14, 2009 6:44 am
            The cause for too much juice is that the sugar draws the water out of the apple slices. Instead of adding the slices to the sugar/flour mix beforehand, layer the slices in a pastry-lined pie plate and sprinkle the sugar/flour mix over it. Add another layer until all ingredients are used up. This way, the slices aren't coated with sugar and can retain more juice, preventing any soaking of the pie crust.
            Oct. 14, 2009 9:33 pm
            Oct. 16, 2009 1:39 pm
            Is there any way to print this recipe without all of the comments printing? There is no link to print recipe on this one like the other recipes. Thanks for the help
            Oct. 17, 2009 10:00 am
            I have read through all recipes & tips I'm going to attemtp a pie useing an old recipe of my late mothers. Wish me luck, wanna make her proud!
            Oct. 23, 2009 10:00 am
            When I was young, the Helms breadman (Los Angeles area) Had (I Think) Dried Apple Pies with a sugar water type crust. Back in those days, we also called them "Restaurant Apple Pies". Does anyone remember those pies and more imoortant how to make them? Thanx Pete
            Oct. 23, 2009 9:39 pm
            It is apple season now in NY. With the abundance of apples I have made 4 apple pies. They look great, and taste great but making the pie crust is big struggle. The crust falls apart when I put in the pie plate. There is a video on this site that shows a woman folding her crust and as easy as can be, plops it in the exact place she wanted it. Not me, mine falls apart and I have to try to adjust and piece it together. It is hidden when I egg-wash it and does look great. But I don't like the struggle. Suggestions??
            Oct. 28, 2009 6:00 pm
            can you make apple pie with regular apples?
            Oct. 30, 2009 4:38 pm
            I am new to making apple pie and have made 2 this week. Each time the apples are still semi-crisp when the pie is done. What am I doing wrong? I used Granny Smith in 1 pie and Red Delicious in the second. I sliced them very thin, no bigger then 1/4 slices. Stove temp 375... 45-55 minutes of banking. Crust was baked perfectly, but not the apples.
            Nov. 1, 2009 9:03 am
            took it out of the oven at 1:00------------Gone by 8:15. It was sure good according to Ray. Made a camamel sauce with rum and brandy. I got to smell it. He said he would by me some more apples
            Pat D 
            Nov. 7, 2009 2:51 pm
            Homemade applesauce is the easiest recipe to make. Peel and core as many apples as you wish. Place in a large pot and simmer for an hour or two, till the apples soften. You may need to add a bit of water or apple juice as you go. Force through a sieve and voila, now you have delicious applesauce. No need to add sugar.
            Nov. 8, 2009 11:57 am
            I would like to bake two apple pies on this Thanksgiving day.But with too many things to do that day, I would like to make it this week and freeze without baking. Has anyone tried making the apple pies ahead and freezing them without baking? Does it come out good? How long do you thaw before baking and at what temperature. Any tips?
            Nov. 12, 2009 10:35 pm
            I recently made an apple pie and without cooking it, wrapped it in clear plastic, then tin foil. I then put it in a glad freezer bag. I kept it in the freezer for about two weeks. I took it out and let it thaw. When I cooked it, simply delicious. It was gone in a couple of hours. I think it tasted better when I did it this way. The only problem was it was a little juicy. Next time I will try the above tip about putting the sugar,flour mixture in layers with the apples.
            Nov. 19, 2009 7:39 pm
            pete, I'm not sure what dried apple pies you're referring to, but I make my apple pies with dried apples. You have to use apples that were meant for pies, peel, slice and dehydrate them in huge batches for year round use. Rehydrate them in the microwave with apple cider, a splash of apple brandy, brown sugar, a dash of lemon juice and spices. Once they're soft again add enough minute tapioca and flour to thicken it. Dot with butter and bake. I've done regular crusts and gingersnap/pecan crumble topping too. Both are excellent. Hope that helps!
            Nov. 19, 2009 7:49 pm
            Momasguardianangel, You probably don't have enough moisture in your dough. Either your fat/flour ratio is off or you're not adding enough water. Make sure everything is ice COLD, cut your shortening into the flour till it's about peppercorn sized, too small and the crust won't be flaky, skip the salt and try adding iced club soda to the flout/fat mix a teaspoon at a time till the dough just starts to stick together, dump onto plastic wrap, wrap it up and chill it, this will give the flour time to hydrate. After an hour or more (great to do the day before), then roll it out gently (never knead or overwork pie dough). If you need to, use waxed paper on a cookie sheet to roll it out on, invert your pie plate over it and flip the whole thing, then settle it into the dish. The folding technique has always worked for me though. Happy baking and Happy Holidays!
            Nov. 23, 2009 11:47 am
            Just a suggestion for homemade applesauce--when cooking apples leave skin on and you will get a nice rosy color. Be sure to use some apples with red skin. Yummy without sugar.
            Nov. 24, 2009 2:06 pm
            I've never used granny smith, too bitter. We have connel red trees and these are very hard, late apples and are perfect for october/november pies. I've been baking for 48 years, and don't measure anymore, I just scoop out sugar, add flour, and a lot of cinnamon. I suppose it use a cup of sugar, at least, and about a half cup of flour, and I just shake on the cinnamon,then I mix this and the cut apples together till all are coated and throw in the pie pan,I can't tell you how many apples I use either, depends on their size, maybe 5 or 6, of course the crust is already in the pan. I dot the pile of apples with butter, about 6 or 7 dots, cover with top crust, and bake at 425 about 20 minutes, then back down to 350 till it's a nice brown on top. Oh, I rub butter on the crust before I put it in the oven, helps with the browning, and I shake sugar over the top too. We like out pies sweeter, so this is a good pie for us.
            Nov. 27, 2009 3:52 pm
            Hi just checking that I don't need to blind bake the crust before adding the apple mixture? thanks!
            Nov. 30, 2009 7:50 am
            Jessica, You're right... there is no need to blind bake the crust for an apple pie since you'll be baking it together with the apples as you bake the pie.
            Dec. 4, 2009 1:03 pm
            I`m abt to attempt dis recipe...n i`ll let you all know how it turn out....crosss
            Dec. 13, 2009 4:00 pm
            I've never had a bitter granny smith apple, they make wonderful pies. Some people might have a finer sense for tasting bitter. If you've just started baking pies try granny smith, they make great pies. I've been baking for longer than I care to tell and the cooks in my family all used granny smith and many types to make pie. Pie is so easy to make it's fun to try out different things. Sometimes I get lazy and don't measure, my grandmother never did, but she told me, "measure, because then you'll know what you need to change, or not change, to perfect your recipe. If you like your recipe and want it to turn out like that every time...measure."
            Dec. 14, 2009 7:17 pm
            I'm still trying to make apple pie filling. I live on an island in the Western Pacific area, and apples are imported from the the U.S. and Asian countries. I know what Fuji apples are and was wondering if anyone knows whether they would be okay for apple pie filling or not. They are very crispy, crunchy, and sweet, with hardly any tartness to them.
            Dec. 26, 2009 8:08 am
            I find when making pies especially apple pie if you cook your filling in microwave before hand you eliminate the pocket at the top crust plus you know exacally how thick your filling is and can rectify any problems.
            Feb. 13, 2010 2:10 pm
            I'd like to answer several questions here. First, flour is used to thicken the apple juice. One reader asked if you could use regular apples. I assume that person means delicious apples. No. Do some research on apples. Some are for eating, some for baking or stewing, some for both. As to thickening, I use some cornstarch. I find that flour sometimes lends a taste I don't like. For the woman whose apples don't cook, cook them first. Put your apples, spices, sugar and lemon juice in a saucepan, bring to a boil, cover and turn off heat. Make your pie crust while the apples are cooling in the pan. Tapioca is a good thickener. For the lady whose crust tears up, you may have a shortening-to-flour ratio issue. When I make pie crust, I always add one egg and a tablespoon or two of apple cider vinegar. I only use Crisco. Perfect crust every time.
            Feb. 27, 2010 1:20 pm
            I am a bit new to cooking so i had some troubles. i tried doing this yesterday, it turned out good. but the crusting and the dough it self was rough. and i wasnt really sure how much of what to put. it turned out small.
            Feb. 27, 2010 1:21 pm
            mscaylor: so you have to add an egg? because it didnt say that on the recipe
            Apr. 4, 2010 7:41 am
            I've found that if I put a baking sheet under the pie (to try to catch any drips) the pie comes out soupy - so, no pan under pie pan for me.
            Apr. 21, 2010 7:58 pm
            Does anyone remember an apple tree called a "Wolf River"? My Grandparents in Ely,Iowa had such a tree. It was really tall and very old. The apples were a baking apple and they were HUGE. My Babi (Grandmother) used to gather them in her apron. One big apple was enough to make a large pie. And the pies were heavenly!
            Apr. 27, 2010 4:21 pm
            I know this is an older recipe, but I still wanted to add a comment. For those of you whose pies are runny and apples too crisp, here is what I do and I always have a perfect pie! I always, always cook my cut apple mixture just a little bit before putting them in the pie shell. If you cook them too much you will have a mushy pie, so only a few minutes. This will extract a lot of the excess juices. Slightly cooking your apples before hand will also prevent a bubbly pie crust with tons of air pockets. Again, timing is everything so not too much cooking. Hope it helps.
            May 10, 2010 5:55 am
            To print only the part of the recipe you want, highlight the area you want printed. Then go to print and when the window comes up, click on SELECTION, then print. The highlighted area will be printed. Give it a try.
            May 13, 2010 11:00 am
            go to boothby's apple orchard. they have the biggest apples ever.
            May 14, 2010 7:53 am
            The best apples that I've found here in Ohio are Empire - nice, large, firm, great for baking.
            Jun. 22, 2010 6:23 pm
            I have used golden delicious apples for my dutch apples pies. I slice them thin but I still have a problem with the apples not being soft enough when the pie is cooked. Someone once told me they softened the apples first in a double boiler but they wouldn't give me details. Anyone have any ideas on how to precook the apples so the finished pie apples will be nice and tender? Thanks!
            Jun. 22, 2010 6:25 pm
            Also if anyone knows the best apple I can use for my pies...I like a sweet, very juicy apple but not a mushy one. Thanks!
            Jun. 22, 2010 6:38 pm
            To Momasguardianangel, I've had that happen with pie crust in the past, it falling apart. What I found was if I used too much shortening, that was when I couldn't handle it without it falling apart. I have always followed the Betty Crocker pie crust recipe and it comes out great and easy to handle. It is one cup flour, 1/2 tsp salt and 1/3 cup plus 1 tbls shortening. I use 2 knives at first to start cutting in the shortening, then switch to a pastry cutter. After the mixture looks like small peas I add very cold water, a tablespoon at a time and mix with a fork. If I've done the shortening correctly, I always use 3 tablespoons of water. Then roll out on a pastry cloth with a rolling pin also covered in a cloth. After you've made a few, you can tell just by how the dough feels in your hand if its right. Hope that helps you!
            Jul. 3, 2010 6:21 pm
            Is it necessary to peel the apples for an apple pie?
            Jul. 4, 2010 6:04 am
            after reading all these comments its scared me away from attempting to make the pie.. seems like a lot of work.
            Jul. 11, 2010 4:20 am
            Apple pies are easy to make. I have just mixed the flour, sugar and spices together and tossed them with the apples right before placing them in the pie shell. Dot with butter and bake. In reference to making a pie and freezing it. Yes you can, but do not thaw it prior to baking. Bake at 425 for the first 30 min then turn oven down and finish baking. It will take about an hour to an hour & 20 minutes to finish. If crust is getting too brown, cover edges with foil.
            Susan in PR 
            Aug. 19, 2010 9:18 am
            For runny fruit pies my Mom used to put a layer of...ready?... Frosted flakes on the bottom of the pie crust then put the apples or whatever fruit on top. Worked every time!
            Susan in PR 
            Aug. 19, 2010 9:20 am
            to Faolgeal I love to use Cortland apples the best!
            Sep. 2, 2010 5:34 pm
            When I bake my apple pies, I use 2 pie crust one for the bottom and 1 for the top, I cut up 2-3 granny green apples place them in my pie crust with butter, sugar, cimmamon, & nutmeg, put the 2nd pie crust on top cut off the excess crust off, bake until golden brown turns out great everytime.
            Sep. 13, 2010 9:14 am
            just wondering if you can freeze apple pie filling?
            Sep. 17, 2010 7:59 am
   what city and state can I find Boothby's Apple Orchid? Have you used their apples to make an apple pie, and how did it turn out?
            Sep. 21, 2010 8:44 am
            Al......Boothby's Orchard is in Livermore, Maine..their Honey Crisp Apples are amazing!!!! Here is their web
            Sep. 21, 2010 8:58 pm
            Kyou: Thanks for the information.....I really appreciate it.
            Sep. 29, 2010 1:19 pm
            If you like ginger snsps you can put some in the food processer and then line the bottom of the pie crust with the crumbs. They will soak up lots of juice and make the pie taste wonderful!
            Sep. 29, 2010 1:20 pm
            That was ginger snaps!
            Oct. 2, 2010 2:19 pm
            Sprinkle 2-4 tablespoons of corn starch into the apple filling mixture before placing in the pie shell to bake.
            Oct. 5, 2010 9:00 pm
            I live in an small fridge small oven. I have to make 5 pies for Thanksgiving (3 pumpkin, 2 apple) and I'm wondering which, if any, I can bake off the day before...and can I store it covered on the counter? Or do they have to go in the fridge?
            Oct. 8, 2010 4:07 pm
            Angie-don'tlet all the comments stop you from trying it is not difficult. AL-I'm in Texas but I have seen the Honey Crisp apples in grocery stores here so you should be able to find them in your larger town. I know that you are supposed to avoid using Delicious apples in pies but my niece-in-law didn't know that. New to the family and trying to keep with tradition of bringing homemade food to the holiday table proudly brought an apple pie made with Delicious apples. It was wonderful!
            Oct. 12, 2010 9:41 pm
            Granny Smith is the LAST apple I would use in a pie. It is still crunchy when the pie should be done. Try Early Gold or Ginger Gold or Macintosh or a combination. Many people have said that my apple pie is the best they've ever had. Also, I always use brown and white sugar. Really, really good. Oh, and if Granny Smith were the only apple choice, I would make berry pie!
            Oct. 18, 2010 11:06 pm
            anya, bake them all the day before, that's the way we do it. after cooled, put the pumpkin pies in the fridge. custards are creamier when chilled longer. and the apple pies are fine at room temp. if you want, you can even reheat apple pie in the oven before serving.
            Oct. 27, 2010 10:47 pm
            Wow! I read every comment on here! I want to make sure my Apple Pie comes out great! My two worries were,soagy bottom,& watery filling. I only have corn starch,so i'm going to use that. (i'll buy tapioca & try next time) I'm thinking I'm going to go ahead & precook the filling. How long? I also want to use a second layer crust on top WITH the crumb mixture. Has anyone did this before. I have bought the premade one's like that in the stores. If I do,how and does it change the baking time? (give me tempature to bake at too) Thanks! :)
            Nov. 6, 2010 4:55 pm
            Honey Crisp apples are the best I've found. They are sweet and tart but VERY juicy. Awesome cooked or raw.If you use them for a pie add extra a heaping tablespoon of cornstarch. Wa La no soggy pie.
            Nov. 14, 2010 9:51 pm
            Hi Can somebody tells me what other kind of apples can be substitue for Granny Smith apples? I found granny smith makes apple pie a bit sour. I usually reduce sugar by 1/2 of recipes usually call for. I am not sure if this makes the apple pie taste sour. Thanks~~ :)
            Nov. 16, 2010 5:12 am
            très bonne recette!!!
            Nov. 17, 2010 4:27 am
            I make up pie fillings for my freezer while I am making applesauce. I use a mix of apples - McIntosh, Jonathan and Cortland and mix up the filling just as if I am baking the pie that day. I put it in a 8-9 cup Ziploc container and freeze. The day I want to bake the pie I take the filling out of the freezer in the morning, then that afternoon I make a fresh crust, cook the filling down a little in a large saucepan (to thicken it), put into the pie crust and bake as usual. Extremely easy and so good in the midst of winter to put on the table for supper.
            Nov. 17, 2010 8:45 pm
            I have always used golden delicious apples. I mix 1/4 cup flour with 2/3c sugar just because my husband doesn't like real sweet pies.little lemon just so the apples don't turn brown. 1-2teaspoons cinnamon and nutmeg.( as much as you like) let sit mixed together till I make the pie shells. Cook at 425 for 15 min and 375 for about 45 min. Cover with foil if it starts to get to dark.
            Nov. 17, 2010 8:52 pm
            Just another note for the crust. If you use all butter,it takes less water. If you use all shortening it will take a little more water. If you use all lard it will take more water. This is because of the amount of water left in the fat when processed.
            Nov. 21, 2010 2:49 am
            i think i am going to try this recipe sounds pretty good thanks
            Nov. 22, 2010 4:01 pm
            Jackie, I have never heard of Early Gold or Ginger Gold apples, but any firm, sweet/tart apple would be good for making pies, they don't HAVE to be Granny Smiths. Sorry, but I would NEVER use Macintosh to make a pie, that is, unless I wanted an appleSAUCE pie! Macintosh get too mushy when baked or cooked.
            Nov. 23, 2010 5:07 am
            I use Cortland apples, or northern spy for my pies and they don't require alot of sugar and set nicely (not soupy) . I precook my apple filling first prior to putting in the pie (make sure it is cold first or your pastry will come out goooey). I make huge batches of it and refrigerate/then freeze in ziplock bags to have for over the winter monthes. Using tapioca is the best way to thicken the filling and when using these apples use a 1/3 cup butter in the filling with cinnamon and brown/white sugar; put in the apples with 1/3 cup water, cook for 20 minutes on stove top stirring to prevent sticking - medium /low heat is best. 20 apples will make 2 pies and they won't leave a hollowness in your pie either as they stay the same amount in the pie after cooking them with pastry.... put your pie on the bottom rack at 375 for 30 minutes. I have no problems with this method and make 20 - 30 pies each week in my business.
            Nov. 24, 2010 9:06 am
            I learned to make apple pie from my grandmother and have never had a runny pie or one with a lot of air at the top. I always use granny smiths or pippins (when I can get them). Peel and slice the apples into a glass or metel bowl, mix in 1/2 - 1 cup sugar and prefered spices (I use cinnamon, clove and all spice) cover with a towel and let wilt over night. You will have a decent ammount of juice and I mix in about 1tbs. of corn starch just before I add my apples to my crust.
            Nov. 24, 2010 10:50 pm
            solving the problem of runny pies, i mix my cut apples and spices and flour in a large bowl. it seem to coat all the apples and thicken some of the juices
            Dec. 22, 2010 8:20 pm
            I buy apples when they are in season and the price is down. I make apple pie jam which is absolutely delicious. At the same time I make apple pie filling and freeze it in quart containers. Not only does this filling make great pies, it is also wonderful as apple crisp and apple cobbler. I also make "fruit crisp topping mix" so it's really easy & quick to put together a pan of apple crisp in the middle of winter.
            Dec. 24, 2010 5:12 am
            Interesting variations and ideas. Bet they all work. I've been baking apple pies, cobblers, crisps and tarts for more than 50 years and eating them much longer. I have made hundreds of gallons of sauce, juice and cider and jelly. The orchard on my great grandparents ranch in Montana sports about 25 apple trees of just ablut that many varieties. The crab apples are sweet eating and make good sweet sauce; also great jelly without adding sugar or pectin. We had names for all of them but likely not their real names. Each of them has their "season" for what ever use you desire. The Transparents are early and make grand pies when still green. The Red Romes are the best all-roung baking apples, Granny Smiths are not in the mix as I believe them to be more recent to the U.S. than the near 120 year old orchard. No Delicious either. I think they are a lame commercial excuse for apples! The Welthies are good to mix with Macs for cider. As I said you can use about any apple for any purpose if you
            Dec. 27, 2010 10:35 am
            can i make a cherry pie filling the same way as the appple pie filling,or should i boil the cherries with cornstarch or something? pleae help,i want to make the cherry cheesecake friday! if u can inbox me please
            Jan. 1, 2011 9:01 am
            No cherry pie is a different animal...cookbeginner.
            Mar. 10, 2011 10:02 am
            Try is with Splenda brown sugar for really sugar free treat. Also I use about 1-1/2 teaspoon of fresh lemon to help the apples stay firm. really great.
            ceil mead 
            Mar. 27, 2011 6:06 pm
            a great story Old Guy. I also love Mac's best.
            May 8, 2011 7:04 am
            loving it!!
            Lisa T 
            Jun. 1, 2011 4:02 am
            For anyone having problems with too much juice in their apple pie, my recipe calls for 1 to 2 tablespoons of minute tapioca. It seems to soak up the extra juice to stabilize the pie. It doesn't dry it out just thickens it a bit. It works for me. See what you think.
            Karen C 
            Sep. 24, 2011 5:36 am
            You can make a crust cover for your pie with an aluminum throw away pie pan by cutting out the bottom of pan with kitchen shears leaving a ring that you lay over the edge of your pie ....if your ring is too small for your pie, cut the ring on one side so it leaves an open edge and fill in opening with heavy duty aluminum foil and lay over your pie. This works well and will not slip off edge of pie.
            Karen C 
            Sep. 24, 2011 5:42 am
            If your pie crust is not flaky and tender sure to refridgerate ALL ingredients....flour, shortening,(butter), water, bowl, and even your pastry cutter or knives you use to cut in shortening.....everything being cold keeps the crust tender and flaky.....I keep my flour in the freezer and my shortening refridgerated at all times anyway. Everything you use in a pie crust needs to be cold. It also helps to refriderate the dough ball for a about 10 minutes before rolling out for your pie because it warm some while mixing together....the crust really does come out great!! :-)
            Oct. 4, 2011 5:53 pm
            I am OLD! Learned how to bake from scratch and still hate the way my crust looks (get raves, but doesn't make me feel better) My grandma,no measuring, crippled fingers, hands, wrists, would throw a pie together in no time and it would win awards, flavor and looks. Many can not make crust (although it is the easiest thing to make, rolling out is the problem when sizing)but many can use those you buy in refer section of the store. I tried once but God, it was dry, cracked, hard to handle so tossed it and made my own. PIES take practice practice practice, so don't give up. The more you make, the better they are. You can add flavors like almonds to cherries etc. Look at all these great pies on this site and you can't help but learn from the best
            Oct. 4, 2011 6:08 pm
            I see a few of you have the wet crust problem (soggy). Make sure your oven is at the right temp (can get a oven thermometer at stores) and that your rack is in the right place. I had one oven I had to bake them lower to cook the crust. Now I have to use the middle one. Pay attention and you will find the right place. And do use a thickener unless you cook them down on the stove. There are 3 thickener in all these posts that most of us use. I use granny smith (very thin slices) but usually will mix apples. Look up apples on computer to see types, names, uses and then try your own thing. I think Washington Apples has a list of name but if not just try it under Apples
            Oct. 10, 2011 3:05 pm
            I was taught to tear up a slice of bread and place the pieces in the bottom of the pie shell and then the filling. The bread absorbs the excess juices & can't be tasted in the finished pie. Northern Spy is a great pie apple but is getting harder and harder to come by.
            Oct. 23, 2011 7:19 pm
            H0W L0NG D0 i PUT THiS iN THA 0V3N?!
            Oct. 28, 2011 6:15 am
            How does one get a good gluten free pie crust?
            Nov. 18, 2011 8:41 pm
            My baby boy will be making pies for both my family's Thanksgiving and the in-laws. He really likes to make lemon merangue, so he's gonna make one of those for each family. I am wondering if anyone has a recipe for a 10 inch pie or how to convert a 9" recipe to a 10". I loved Old Guy's story and all the other suggestions, hints, and tips everybody else left. I'm hoping to be able to print the comments becuz Derek has never tried his hand at an apple pie. They will be helpful. Both families are looking forward to trying Derek's pies.
            Nov. 22, 2011 12:11 pm
            loved reading ALL these comments- I'm going to try mine out right now- hopefully it works. Loved!! Old guys comments
            Nov. 23, 2011 11:27 am
            If I add "Fruit Fresh" to sugar/flour mixture, can I slice my apples today and put them in already made crust tomorrow??
            Nov. 30, 2011 12:22 am
            Here's my slice of the pie. 3/4 cup sugar, ( you can play with this if you like it more or less sweet),a tablespoon of flour, at least 1 BIG teaspoon of connamon (I use 2)a good teaspoonful of nutmeg,1/8 teaspoon of salt. Put it into a resealable plastic bag and shake it to mix completly. You can make up a bunch of bags at the same time for future use. It keeps well and saves measuring next time. Pour about half the sugar mix into the bottom crust. Layer in the apples. Pour the remainding sugar mix over the apples. Put on the top crust, seal it, crimp it, glaze it and put in the oven. I bake my pies at 425 on a pizza stone on the bottom of the oven. This will give a nice dry bottom crust. Make sure your glass pie plate is dry on the bottom when you set it on the stone. It usually takes about 40 minutes to bake. Peek in at about that time. If the pie is nicely browned (I hate pale pie) and you see some juices running out, you've got pie. I jazz things up for my more adventerous fri
            Nov. 30, 2011 10:25 pm
            Happyfatman, your pizza stone idea is genius! I would like share my appleauce method if anyone is still interested...Pink Pearl apples make the most awesome sauce, bright dark pink because the flesh is pink and I dont peel them or core them, just quarter them and throw them in a big pot with a couple of tbsp. of water. When they are soft I put them in a cone shaped ricer with wooden stir thing and just push the apples through into a bowl, add a little sugar and spoon into mason jars. Then freeze! If I cant find Pink Pearls, I use Gravenstein or Jonagold and add cinnamon and a bit a ground clove. This method is so EASY because you dont peel, core or waterbath and the sauce is nice and thick. Just watch that the heat isnt so high that they burn on the bottom before they start to get soft and release juice.
            Dec. 1, 2011 12:41 am
            Karen C...This is the first time I've read this tip about using the alum. pie tin and I don't know why, because it's ingenious! Thank you for the tip.
            Dec. 15, 2011 12:46 am
            This is a great apple pie filling. You will love it over ice cream sprinkled with cinnamon. PIE MAN 39 B0B
            Dec. 17, 2011 5:58 am
            When I make the apple pies at my bakery, I don't use "lemon juice" from a bottle, I just squeeze juice from 1/2 of a lemon onto the apples and then toss the apples with sugar, flour, and spices. If it still looks to be too much juice before I put pies into the oven, I just pour some of it out and save for the next bunch of pies. Hope this helps. Mine are always very nice. Also instead of lining the pie crust with foil, I put the pies on the bottom rack and the top rack I line with foil and put it just above the bottom rack. That way it all browns the same all over and you wont mess up the crust with the foil.
            Feb. 9, 2012 12:46 am
            Huray found recipe I needed but 10 pages of comment and no way to stop that. Really I just wanted the apple pie
            Apr. 8, 2012 2:51 pm
            I decide to start baking as a hobby finding this website is the best thing i have found to start me on my way to baking, and cooking new foods:-)
            May 16, 2012 5:23 pm
            I have learned alot by reading your comments,and now I know why mom had tapioca in the cupboards, she also made pudding with it. Miss her.
            Jun. 14, 2012 2:00 pm
            My grandson had a dessert he called apple cobbler in a cup.He described it as apple pie filling with "something pasty" in crust. wants me to make it. Any one know what he might be describing?
            Jun. 20, 2012 2:27 pm
            I have an apple tree with red delicious apples and a yellow delicious grafted onto it, so have 2 kinds of apples on one tree, I make apple pies and also apples sauce using those apples and they turn out great! for the applesauce, I peel and core the apples, then quarater them and put them into a large pot (NO water) toss in some sugar and cinnamon and cook over medium heat, pretty soon you have a pan half full of water. let it cook until the apples are soft, and the water is almost gone. I then mash the apples with a potato masher, put them into jars or plastic containers and freeze them. Delicious!
            Sep. 13, 2012 9:43 pm
            very interesting .I'm teaching my 8 yr old grand daughter how to cook and bake and today this recipe will be a big challenge for her. Oh how I love to see my grandchildren grow knowing how to cook and bake.
            Sep. 20, 2012 5:23 am
            Have used Granny Smith apples for years, no apple-less cavern in my pies. Also used tapioca that I grind in my little spice grinder so its finer and can't be seen in pie.
            Oct. 28, 2012 7:40 am
            Here's a tip from my favorite pastry chef: use metal pie tins. Lay the bottom pastry in the tin, put another tin on top of it, invert the tins onto a baking sheet and bake for about 18 minutes. Then you have a delicious crust on top and bottom, instead of the raw doughy taste, you have a smooth buttery flavor. Add one tbsp flour to set the apples. Enjoy!
            Oct. 28, 2012 7:52 pm
            Oh my goodness,I have just baked an apple pie-it was delicious.I mixed Bramley apples with sugar and flour and had no trouble with a soggy pie. These Bramleys are English Cooking apples and I managed to grow a tree here in BC Canada. Memories of home and yummy!
            Nov. 6, 2013 5:35 pm
            My crust stays elevated while baking. The apples bake down and the crust does not follow it down. The pie looks foolish when it's cut with the crust elevated 3" above the cooked apples. What am I doing wrong with my crust?
            Feb. 21, 2015 8:37 pm
            Apr. 8, 2015 9:50 pm
            Just made my first apple pie using granny ever it turned horrible with the filling tasted sour and overcooked..can i have some advice from those experts..
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