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    You are in: Home / Community Forums / Desserts / Apple Pie trubles
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    Apple Pie trubles

    Happy Harry #2
    Mon Sep 03, 2012 7:36 pm
    Food.com Groupie
    Here is the non-baker (who tries!) with another problem. Have recently made apple pie from scratch. The crust and flavor was right on but it was quite juicy inside...enough to pour off. With the second pie I mixed the Granny Smith apples with some cornstarch but still it was wet. HELP!
    Dee514
    Mon Sep 03, 2012 8:35 pm
    Forum Host
    I always use a mixture of several varieties of cooking/baking apple for my pie.
    I find pre cooking the apples a bit and then letting the juices drain off helps immensely.

    Following is the recipe I use - it makes one very high 9-inch deep dish pie (my 10-inch pie plate broke and I haven't replaced it yet).

    If you prefer, you can thicken the drained juices (by cooking them down in a small sauce pan) and add them back into the filling, or save them for another use (hubby likes the reserved juices on pancakes instead of maple syrup, lol).

    "Birthday" Apple Pie

    1/2 cup sugar (white granulated)
    1/4 cup packed light brown sugar
    1/4 teaspoon salt
    1 teaspoon ground cinnamon
    1/4 teaspoon ground ginger
    *5 lbs of mixed apples (Granny Smith, Golden Delicious, Pippin, Braeburn, Cortland, McIntosh), peeled and cut into 1/4 inch thick slices
    1 Tbsp of lemon juice and 1/2 teaspoon of grated lemon zest
    2 Tbsp unsalted butter

    (Since my son's b'day is in January, I use Grannys (3lb), Pippins (1lb) and Cortlands (1lb) as they are easily available in my area that time of year).

    To pre cook the apples: Mix 1/2 cup white sugar and 1/4 cup brown sugar, salt, ground ginger, and cinnamon into a large mixing bowl. Add the apples and lemon zest and toss to combine. Transfer apples to a large, thick-bottomed covered pan or Dutch oven and cook, covered, over medium heat, stirring frequently, until apples are just tender when poked with a fork, but still hold their shape - about 15 to 20 minutes (but not so long for the apples to get soft or turn into applesauce, put apples in a colander over a bowl to drain excess liquid. Drain off as much juice as possible.

    Preheat oven to 425°F with a baking sheet on a rack on the lowest rung of the oven.
    Add the apple filling to the dough-lined pie pan.

    Sprinkle on 1 Tbsp of lemon juice. Dot with butter.

    Place top crust over filling, seal, crimp and flute top crust.

    Cut 4 two inch slits in top crust. Beat egg yolk with cream (or milk), brush mixture over the top crust.

    Bake:

    Set pie on preheated baking sheet (to catch any juices that may escape from the pie while cooking). Bake at 425°F for 15 minutes. Lower the heat to 375°F and cook for an additional 50 minutes, until filling bubbles in the center and crust turns golden brown. Cool on a wire rack for 1 1/2 hours.
    Cut into wedges and serve with homemade vanilla or cinnamon ice cream (can use store bought ice cream instead of homemade).
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