Originally Posted by buckytom
gw, i posted this for you a long time ago, but i'm not sure if you saw it (or you can go on ignoring it if you have, lol): Lucy's Chunkalicious Apple Pie
BT, you being you, you are never ignored. I missed that post somehow. Thanks.
Selkie, I'll try using the tapioca starch. I use tapioca starch exclusively in blueberry pie and it works great. I've tried pre-cooking the apple pie filling first and the apples always turned into mush by the time the pies were baked. So what I'll do is thicken apple juice with the tapioca starch, and add raw apple slices to it. That way, the apples won't overcook. And the juice should intensify the apple flavor.
I also like the idea of mixed apples in the filling. Golden Delicious, Winesap, Johnathon, etc. sounds like a winner. I like each of those apples. But they have to have some apple texture after they've been cooked. I want something to chew on. The filling has to have that "just right" texture to go with a flaky and tender crust. Thanks everyone.
Seeeeeya; Goodweed of the North