Apple Pie by Grandma Ople
Made this twice now, both times the filling crystallized and I had to start over. The first time was because I overcooked it. The instructions say to boil the mixture, but this is a mistake. The butter completely separated from the sugar, and shot out of the sugar "mass", now the consistency of putty, alarmingly.
The second time was because I let the mixture cool slightly after cooking. The sugar then thickened and when I tried to reheat it a little I noticed that the sugar was again separating from the butter, and forming the putty-like substance from before. I thought I could beat the reaction by pouring it over the lattice quickly, but it sat on top of my lattice and refused to move, ruining it.
So, the filling is very temperamental. Don't overheat it (don't boil it.) Don't cook it for too long. Don't let it cool. And finally, it's much easier NOT to pour this over the lattice to ensure that you get even coverage. Even when it's cooked properly, the filling is viscous enough that it has trouble spreading evenly throughout.
As far as the filling not setting up: You need to flour the apples. Especially if you're going off script and using a juicier variety of apples. I find that if you are using a pan deep enough for the 8 apples called for in the recipe, you might want to do 1.5 times the amount of filling called for.
This is an extremely basic recipe. If you're looking for a wow effect, you should add spice to taste. The recipe doesn't even call for cinnamon.
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Dec. 15, 2014