Hi I'm new here and have seen the talk about apple pies but I would like to make a apple pie that the apple come out a little hard not soft how can I do that? Not hard-hard but hold there shape. Thanks.
I prefer my apples to be cooked through, but not applesauce. I think you would find that the type of apple you use will make a difference. I use a combo of Granny Smith and Golden Delicious in mine, and they hold their shape and are cooked through.
I can resist anything, but temptation. Oscar Wilde
Angelique, I use all Granny Smiths in my apple pies, and they hold up pretty well. Also, if you're looking for a stiffer pie as well (that keeps it's shape), you may want to stir in more flour to the apples/sugar/lemon juice mix.