"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy > Pies & Pastries
Click Here to Login
Thread Tools Display Modes
Old 11-17-2008, 04:22 PM   #1
Sous Chef
Join Date: Dec 2007
Location: Austin, TX.
Posts: 628
Apple pie filling questions

Dear Illustrious Group,

I have been working on Apple Pie for a couple of years now, and feel I'm getting pretty good, but...hope Y'all can help..

1. Is there any way to tell how much sugar to add to the filling before cooking?

I'm using a mix of green and red apples, my Joy of Cooking recipe gives a range for the sugar amount..

Do you taste the apples when raw and then decide?

2. How small do you cut up the apple pieces? I'm going for a sort of "chunky" filling so I make mine fairly large, but then a huge "heaping" pie goes into the oven, but then cooks down quite a lot...

it's good, but the top crust looks like a mine field..

The elderly Lady next door said I should cook the chunky filling a bit in a pan on the stove first and taste for sugar and also keep the pie from "falling" so much...

Do Y'all do that?

Thanks, Eric Austin Tx.


giggler is offline   Reply With Quote
Old 11-17-2008, 09:20 PM   #2
Head Chef
Join Date: Dec 2004
Location: N.E., Ohio
Posts: 1,644
Exactly, I taste a little as I peel and I know what kind of apples I am buying and if they will hold their shape, turn to mush, and be sweet or tart.

PieSusan is offline   Reply With Quote
Old 11-26-2008, 09:51 AM   #3
Senior Cook
FincaPerlitas's Avatar
Join Date: Nov 2008
Location: San Jose, Costa Rica, Central America
Posts: 285
I also taste mine before baking. Usually, the lowest range of sugar called for in the recipe is enough but sometimes I need to add a little more. I don't like to precook my apple filling. The texture is too soft and mushy. Of the commonly available supermarket apples, yellow and red delicious and gala are my favorites for pies. Granny Smith apples are sometimes too mushy when cooked.
FincaPerlitas is offline   Reply With Quote
Old 11-26-2008, 10:44 AM   #4
Master Chef
Constance's Avatar
Join Date: Oct 2004
Location: Southern Illiniois
Posts: 8,175
I like Jonathon for pies...they are slightly tart and nice and firm. I always use the high end of the sugar called for, because I like a pie to be sweet. I slice the apples thinly, because I want them to be nice and done...don't like crunchy apples in my pies.
By the way, add a pinch of nutmeg along with the cinnamon, a squeeze of lemon juice over the apple, and about 3 pats of butter on top of the apples before you put the top crust on.

If you are a little artistic, cut an apple and leaf out of leftover pie crust, brush with a little beaten egg and put on top of pie for decoration.
We get by with a little help from our friends
Constance is offline   Reply With Quote
Old 11-26-2008, 11:56 AM   #5
Sous Chef
Join Date: Jul 2006
Location: N.E. Ohio
Posts: 836
Isn't that a question. How much sugar.

Last tie I made an apple pie I used 2 oz white cane for cutting and used 4 oz light brown for the flavorings, 30 ounces of 4 types of apples (sliced), it was darn good. Wife loved it.

Last night I 'prototyped' a pie for tomorrow, I'm switching from "pearl" tapioca to tapioca flour and needed to see how well the flour worked. Same sugar, 32 ounces of 5 types of apples, this time I threw in a sour apple.

Wife thinks I put lemon in it (nope) and doesn't like it as well, but I think it's far more interesting.

My point ... Wish I had one, just wanted to post a picture of my pie ..
Attached Thumbnails
Click image for larger version

Name:	pie_50.jpg
Views:	127
Size:	51.0 KB
ID:	6152  
Wart is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 12:51 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.