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Old 10-17-2010, 08:08 PM   #1
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ISO pefect Apple Pie Filling

I made two apple pies for a pot luck today. The pies looked wonderful and the crust was perfect, flaky and tender. And though I received rave reviews for them, I am dissatisfied with the filling. First, my wife is hyper sensitive to flavors, and so the standard tart apples just don't work for her. And since I have to please her palate as well as everyone else's, I use a sweeter apple. I peeled 10 lbs of apples with a paring knife and sliced them with the same. It's a time intensive process. The apple slices were placed in a bowl of water with added lemon juice to keep them from browning Until the crusts were made and in the pie pans. I then drained the apples, and added about a cup of sugar, along with about three tbs. cinnamon and 1/4 tsp. nutmeg. I then added about 1/2 cup of flour and stirred the apple mixture until everything was well coated. One of the pies had a standard bottom crust, and the other had the bottom crust, two caramel disks place on the bottom, which were then covered with a thing crust that just covered the bottom. The pie filling was placed into the crusts, and the second crust was placed on top. Egg whas was applied to the top crust and sugar was sprinkled on top. The pies were baked at 375' for 1 hour. They came out golden brown and beautiful. The filling held together just enough to not spill all over the place when the pie pieces were cut and served.

My problem was that the filling tasted pastey to me. That is, the flour had done its job and absorbed the apple juices, and made a great texture. But it tasted uncooked, like flour mixed with apple juice and cooked, but not until done. There was that raw flour taste.

There must be a better thickner than flour. I would think that tapioca starch, or corn starch would work, but have no clue how much to use in a deep dish pie with 5 lbs. of apples in it. Any advise would be appreciated. Apple pies and home made pizza crusts are my Achilles heel in the cullinary world. My pizza crusts always come out undercooked and doughey, except when I make them on the grill.

But this thread isn't about pizza. I need a perfect apple pie filling.

Seeeeeya; Goodweed of the North

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Old 10-17-2010, 08:25 PM   #2
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What kind of apples did you use?
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Old 10-17-2010, 08:41 PM   #3
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Another option I have heard of is to partially cook the filling so it will release some of its liquid so you can drain it off.
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Old 10-17-2010, 08:43 PM   #4
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I used to cook the apples raw in the pie shell, the old traditional way, but lately I've taken to precooking the filling... just a little. In a medium size pot I heat about 1 cup of unfiltered apple juice with two teaspoons of tapioca starch.

Corn starch has a different flavor that I don't like when used with apples or peaches. Flour ruins more pies than it helps... IMHO.


As the liquid thickens slightly, I add the spices, butter and sugar, adding just a little sugar at a time, tasting as I go until it's the right flavor and texture. I then add the sliced apples, give a quick folding stir and then pour into the shell that has been brushed with egg white and allowed to dry.

I don't know if you're so inclined, but I like doing things that make my pies consistent. Assembling the different components after having gotten them to taste the way I want, is my way of consistency.

Let us know what you decide to do and how it turned out! Good luck to you!!!
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Old 10-17-2010, 08:49 PM   #5
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I do it the same way Selkie does, make the filling ahead.
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Old 10-17-2010, 09:54 PM   #6
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I'm curious what kind of apples people like to use in their pies. I have had great pie where a variety of apples are used. Personally, my own recipe lacks...no matter what I use. Apple pie is an unlocked secret in this house. Please share!
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Old 10-17-2010, 11:38 PM   #7
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I use Granny Smiths.
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Old 10-17-2010, 11:42 PM   #8
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I usually go for a blend.. some tart, some not. My default is a blend of apples but being sure to only use 2 granny smiths (lots of tart - not much apple flavor imo). Golden delicious beat all the rest hands down for appley flavor but unless you can get them fresh they are often disappointing.

2 Granny smiths

and a blend of these - enough for a pie:

Golden delicious
Jonathan
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Old 10-18-2010, 01:12 AM   #9
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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
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Old 10-18-2010, 06:18 AM   #10
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I always use 3 kinds of apples, macintosh, red delious are always , then I get one of these - crispins or empires or mcCowins (spelling?) or grany smith
what ever ones I use they always come out great. I use most of the time flour but often I have used cornstarch without any noticable taste difference. I will post my pie recipe later when i get back home. Not at my computer
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ISO pefect Apple Pie Filling I made two apple pies for a pot luck today. The pies looked wonderful and the crust was perfect, flaky and tender. And though I received rave reviews for them, I am dissatisfied with the filling. First, my wife is hyper sensitive to flavors, and so the standard tart apples just don't work for her. And since I have to please her palate as well as everyone else's, I use a sweeter apple. I peeled 10 lbs of apples with a paring knife and sliced them with the same. It's a time intensive process. The apple slices were placed in a bowl of water with added lemon juice to keep them from browning Until the crusts were made and in the pie pans. I then drained the apples, and added about a cup of sugar, along with about three tbs. cinnamon and 1/4 tsp. nutmeg. I then added about 1/2 cup of flour and stirred the apple mixture until everything was well coated. One of the pies had a standard bottom crust, and the other had the bottom crust, two caramel disks place on the bottom, which were then covered with a thing crust that just covered the bottom. The pie filling was placed into the crusts, and the second crust was placed on top. Egg whas was applied to the top crust and sugar was sprinkled on top. The pies were baked at 375' for 1 hour. They came out golden brown and beautiful. The filling held together just enough to not spill all over the place when the pie pieces were cut and served. My problem was that the filling tasted pastey to me. That is, the flour had done its job and absorbed the apple juices, and made a great texture. But it tasted uncooked, like flour mixed with apple juice and cooked, but not until done. There was that raw flour taste. There must be a better thickner than flour. I would think that tapioca starch, or corn starch would work, but have no clue how much to use in a deep dish pie with 5 lbs. of apples in it. Any advise would be appreciated. Apple pies and home made pizza crusts are my Achilles heel in the cullinary world.:sad: My pizza crusts always come out undercooked and doughey, except when I make them on the grill. But this thread isn't about pizza. I need a perfect apple pie filling. Seeeeeya; Goodweed of the North 3 stars 1 reviews
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