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EqHunter00 is asking: (5 answers)
I have two questions. Id like to make a double crust apple pie that is thick and gooey, almost custard like on the inside. Any recipe or technique suggestions? I want a slice to hold together, but dont want gelatinous like, pecan pie. Also, can apple pie be made ahead of time and is it best to freeze it and reheat it, or chill amd reheat, or just leave out and reheat, etc.? Thanks!

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Last updated: Nov. 18, 2012 7:35 am
Posted: Nov. 17, 2012 1:21 pm
 
Answered by: Baker
Nov. 17, 2012 1:30 pm
we always leave our apple pies out on the counter.....but its usally gone in 2 days, probaly not even that!!! you can reheat it in the oven....watch it though you don't want to make twiced baked apple pie ;)
Comments:
Baker
Nov. 17, 2012 1:31 pm
oh and pie is always best with vanilla icecream!!!!! :)
 
bigcountry
Nov. 17, 2012 1:42 pm
search granny ople ....there is a recipe we have used that fits your description. I think it has 4000 reviews.
 
Answered by: nanny129
Nov. 17, 2012 2:11 pm
http://allrecipes.com/Recipe/Grandma-Oples-Apple-Pie/Detail.aspx
Comments:
EqHunter00
Nov. 17, 2012 3:25 pm
I have the Granny Ople! Thank you both!
 
Answered by: Mominator
Nov. 17, 2012 3:27 pm
Not exactly what you're looking for, but this is delicious! http://allrecipes.com/Recipe/Warm-Apple-Buttermilk-Custard-Pie/Detail.aspx?prop31=2
 
Answered by: Sweettreats
Nov. 17, 2012 6:57 pm
I'm not a fan of apple pie but I love this recipe. This is the only apple pie I eat. So good. I like to add an egg yolk to the custard mixture during the cooking process. http://allrecipes.com/recipe/glazed-apple-cream-pie/detail.aspx?event8=1&prop24=SR_Title&e11=glazed%20apple%20pie&e8=Quick%20Search&event10=1&e7=Home%20Page
 
Answered by: JOAN
Nov. 18, 2012 6:16 am
A hot pie fresh from the oven is always somewhat runny, but Mother taught me this trick. Make a mixture of flour and sugar to line your pie shell before adding the apples. I usually make about a half cup, just enough to coat the bottom barely a 1/4 inch deep. As the pie bakes and the liquids cook out of the apples they are absorbed by the flour mix and help keep the pie from getting too runny. Now this all depends on the type of apples you use and how dry they are cooking up. Some will give off more liquid than others. Should also say I always use raw apple slices tossed with sugar and cinnamon. Have the same problem as others, in over 50 years of making pies I've never had one make it past two days before getting eaten, mostly its gone by the end of the day.
Comments:
Nov. 18, 2012 7:35 am
The type of apples you use can make a big difference on the consistency. Some apples hold their shape better and remain firmer, while other cook down to make the sauce. Always best to use at least 2 different types. Check some of the apple websites for the combinations they recommend. Your grocery store might also have a chart that indicates which types they recommend for baking vs eating raw....etc.
 
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