Apple pie

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Angelique

Assistant Cook
Joined
Jan 24, 2007
Messages
4
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.

Good Luck
 
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.
 
PA Baker said:
Cut your apples a little bit thicker, too. They won't break down as much, so they'll still be a bit firm/tender.

What a great idea...so simple...yet great!! Why didn't I think of that?:ermm:

Thanks Miss Baker!!
 
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