| T O P I C R E V I E W |
| junebug |
Posted - Oct 05 2006 : 04:50:14 AM
Ok girls, I got a bushels of apples yesterday and I need a really good apple pie filling recipe, I know some of you have one, so would you please share it with me, my whole family would apprecite it!!! Thank you!!
www.herbalfarmstead.blogspot.com
www.countrypleasures.blogspot.com |
| 13 L A T E S T R E P L I E S (Newest First) |
| junebug |
Posted - Oct 06 2006 : 1:31:52 PM
The crust sounds good too! Will have to try it also. With all these apples I'm sure I'll be making more pies Jonni, next one will have a icing drizzled over the crumb crust, I love iced apple pie!!
www.herbalfarmstead.blogspot.com
www.countrypleasures.blogspot.com |
| KYgurlsrbest |
Posted - Oct 06 2006 : 11:07:05 AM
That's so great! I'm sorry about your crust, Rustic, though I'm glad the filling and topping went over well. If you want, there is a fail proof crust that goes along with it, no rolling (I know, I know, it's a sin:)), but it's flaky and it's super good, and on top of that, really easy to do....I'll add it here, just in case you'd like it.
Crust:
2/3 cup shortening
1 tsp salt
1/4 cup boiling water
1 1/2 cups flour
Cream shortening with salt.
Add boiling water and mix.
Add flour.
Press crust into 9- or 10-inch pie plate.
I've always had good luck with this crust, and I use it for other pies, too, now.
Hope this works for you--I totally stand by it.
Just think of all of the roads there are...all of the things I haven't seen....yet. |
| therusticcottage |
Posted - Oct 06 2006 : 09:41:55 AM
Jonnit -- I made your pie last night too! It was fabulous except for my crust. I got it too wet at first then had to add more flour -- handled it way too much. The edge is tough. But everyone still loved it!
Handmade purses and bath delights at www.rusticcottagecreations.com |
| KYgurlsrbest |
Posted - Oct 06 2006 : 05:52:05 AM
Junebug! I'm so happy you and your family liked it. Hope it becomes a staple like it has been for our family. Everytime I go the orchard, my husband knows he's getting a pie. And, if I let him, he'll eat the whole thing himself!
Just think of all of the roads there are...all of the things I haven't seen....yet. |
| junebug |
Posted - Oct 06 2006 : 04:32:38 AM
Jonni, I made your pie last night and it was a hit!!! Thanks so much!!
www.herbalfarmstead.blogspot.com
www.countrypleasures.blogspot.com |
| Leezard |
Posted - Oct 05 2006 : 6:10:03 PM
I think Paula Reds are also a bit on the softer side as well. |
| brightmeadow |
Posted - Oct 05 2006 : 5:19:13 PM
I think the MacIntosh tends to be "mushy" but the Northern Spy(s) tend to stay "crunchy" Jonathon is somewhere in between for me, and I like the tart flavor. Golden Delicious also cooks down, but not as much, and it is a sweeter flavor. Hope that helps.
You shall eat the fruit of the labor of your hands - You shall be happy and it shall be well with you. -Psalm 128.2
Visit my blog at http://brightmeadowfarms.blogspot.com ,web site store at http://www.watkinsonline.com/fish or my homepage at http://home.earthlink.net/~brightmeadow |
| junebug |
Posted - Oct 05 2006 : 12:43:56 PM
Liz, yes I'm canning alot of it since I got so many apples, but at $9 a bushel who could resist? lol Thanks!
www.herbalfarmstead.blogspot.com
www.countrypleasures.blogspot.com |
| junebug |
Posted - Oct 05 2006 : 12:42:39 PM
Thank you ladies, I knew I could count on you guys! Jonni, I'm making your pie tonight so I'll let you know how the gang likes it, thanks alot, sounds so yummy!!!
www.herbalfarmstead.blogspot.com
www.countrypleasures.blogspot.com |
| KYgurlsrbest |
Posted - Oct 05 2006 : 08:08:38 AM
KT--
I mix my apples...always a mix of Cortland,Stayman Winesap and pippins when I can find them. I like the sweet/tart thing. The apples that I use seem to cook up soft, but then, I slice them rather thin as opposed to "chunking them". Hope this helps.
Just think of all of the roads there are...all of the things I haven't seen....yet. |
| ktknits |
Posted - Oct 05 2006 : 07:19:37 AM
My husband doesn't like crunchy apples in a pie. Anyone else have this issue? I do make him applesauce pie, but it just isn't the same. Are there specific apples I should use that will cook up "mushier" than others, or should I precook the apples before I put them in the pie? I've also heard that it's best to mix apples in a pie--like 2 Jonathan, 2 Golden Delicious, 2 Rome, etc. Any suggestions as long as we're talking about apple pie?
Kathy |
| KYgurlsrbest |
Posted - Oct 05 2006 : 07:09:09 AM
This is the one that I use time and time again. It's from a cookbook I got while living in upstate NY. I figure, they know about apples :)I've never had anyone say anything less than wonderful about my pie, and my husband pits it against his mother's anyday (and she's a tremendous cook). I think the key is that it's so simple--no jelly stuff, just pure apples and sugar and cinnamon, and crumb/streusel type topping-what more could you ask for? My husband is a musician, and I've actually sold some of these pies to band (friends) travelling on the road who want comfort food. Let me know if you try it and like it. Sounds like you have enough apples to make quite a few pies!
Filling:
6 apples, pared, cored, and sliced
1/2 cup sugar
1 tsp cinnamon
pinch of salt
Crumb Topping
1/3 cup butter
1/2 cup sugar
3/4 cup flour
Filling
Fill the crust with apples.
Sprinkle sugar, cinnamon, and salt on apples.
Crumb Topping
Cream butter with sugar and flour.
Spoon mixture on top of pie
Place pie in preheated oven; Reduce temperature after 10 minutes.
Bake at 450 degrees (F) for 10 minutes, and then at 350 for 30 minutes.
Tip: Short (2-inch) straws inserted into pie will keep juice from running over.
Just think of all of the roads there are...all of the things I haven't seen....yet. |
| Leezard |
Posted - Oct 05 2006 : 06:30:57 AM
Are you looking to can the filling? If so here's the recipe I've been using, it's similar to the one in MaryJane's book.
4 1/2 cups Sugar
1 cup Cornstarch
2 Tbls. Cinnamon
1/4 tsp. Nutmeg
1 tsp. Salt
10 cups Water
3 Tbls. Lemon Juice
10 pounds Apples, peeled and sliced
Blend dry ingredients in a large pan; stir in water. Once the dry ingredients are dissolved add the apples and cook until the syrup is thick and bubbly. Add lemon juice. Pack apples into clean jars leaving 1 inch of headspace, fill with the hot syrup and remove air bubbles.
Adjust lids and process for 20 minutes in a boiling water bath. 5 pounds pressure for 10 minutes for a pressure canner.
I have made almost 30 quarts in the past week and made two pies from them and they've been great. Hopefully this is what you're looking for :) |
