Chief Longwind Of The North
Certified/Certifiable
I'm using a very deep dish pie pan. I don't have to worry about my crust, because that part comes out perfect, top and bottom. But my filling comes out too runny. I'm looking for the best apple flavor, not too sweet, but more sweet than sour, and with a strong apple flavor. My last batch was made with a tart apple that except for the tartness, was rather bland, though it gave me a perfect texture.
So, I guess I'm looking for the perfect apple, and the amount and type of thickner referenced to the amount of apples used, and how the filling is constructed in the pie shell.
My other pies come out wonderful. But apple seems to give me problems.
Any help would be appreciated.
Seeeeeya; Goodweed of the North
So, I guess I'm looking for the perfect apple, and the amount and type of thickner referenced to the amount of apples used, and how the filling is constructed in the pie shell.
My other pies come out wonderful. But apple seems to give me problems.
Any help would be appreciated.
Seeeeeya; Goodweed of the North