Apple Pie Question?!


Question: My mother makes these killer southern fried apples with tons of butter and cinnamon, they even kinda carmelize when cooking. So I thought these would be great as an apple pie filling, I was going to cook the apples really fast and on high heat to get a carmelization without getting them soggy. But should I add something to the filling to get some kind of liquid in the pie?


Answers: My mother makes these killer southern fried apples with tons of butter and cinnamon, they even kinda carmelize when cooking. So I thought these would be great as an apple pie filling, I was going to cook the apples really fast and on high heat to get a carmelization without getting them soggy. But should I add something to the filling to get some kind of liquid in the pie?

Cook half apples to carmelize. The other half on low to medium heat to allow the juices to come out of the apples a bit. Then mix the two together as the filling. You can add cornstarch to thicken if you need it, doubtful that you will though.

Are you going to bake the pie crust and put your caramelized apples in the baked crust. If you are still going to bake the pie, there will be more juice. My recipe calls for a tablespoon of flour to about 6 cups of uncooked apples. This is how great recipes are developed, so improvise this time and then decide whether it needs any adjustments when you make it again.

i think this link will help u out

http://www.foodnetwork.com/food/recipes/...





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