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Joined: Nov 2007
The only thing I can tell you Sharon, is that I promised one for YS for his last BD last year. It was a beautiful pie coming out. Then we cut it...there was about an inch between the top crust and the filling. I think Lori (Recipegirl) advised cooking the apples. You may want to check her site unless someone here comes in with something!
Daphne
Keep your mind wide open.
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Sharon, This is the apple pie filling I use for freezing every year - well, the last two. It makes a great pie and It does not leave the gap between the crust and the apples. I have made it fresh and put right into a pie shell, but you do need to make sure you cool and drain the cooked apples. Right off the top of my head I can't remember if I cook a little longer or a little shorter than the recipe calls for - just until barely fork tender. You would think the pie would be mush by the time it finishes cooking, but it is not.
I do not have the rest of the "pie" directions. I just got the filling directions from someone, but I think it was a CI recipe. I proceed with putting a little flour in the filling - especially when making from thawed apples (you may not need this and it is no more than a couple tablespoons) and more cinnamon - to what ever your taste is. And I make my standard pie crust. Hope this helps.
* Exported from MasterCook *
Apple Filling
Recipe By :Cook's Illustrated
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup granulated sugar (3 1/2 ounces) -- plus 1 teaspoon
1/4 cup packed light brown sugar (1 3/4 ounces)
1/4 teaspoon table salt
1 tablespoon lemon juice
1/2 teaspoon grated lemon zest
1/8 teaspoon ground cinnamon
2 1/2 pounds tart apples (firm) -- about 5 medium, peeled and cut into 1/4-inch-thick slices (see note)
2 1/2 pounds sweet apples (firm) -- about 5 medium, peeled and cut into 1/4-inch-thick slices (see note)
For Pie: Mix 1/2 cup granulated sugar, brown sugar, salt, zest, and
cinnamon in large bowl; add apples and toss to combine. Transfer apples to
Dutch oven (do not wash bowl) and cook, covered, over medium heat,
stirring frequently, until apples are tender when poked with fork but
still hold their shape, 15 to 20 minutes. (Apples and juices should gently
simmer during cooking.) Transfer apples and juices to rimmed baking sheet
and cool to room temperature, about 30 minutes. Set large colander over
now-empty bowl; transfer cooled apples to colander. Shake colander to
drain off as much juice as possible (cooked apples should measure about 8
cups); discard juice.
Freeze individual batches of the cooked, drained apple filling in
quart-sized freezer bags (this doubles as a great alternative to canning).
When you're ready to make the pie, simply thaw the apples in the
refrigerator the night before, assemble as per the recipe instructions,
and bake as directed.
Source:
Erin
Mom to three wonderful 7th graders!
The time is flying by.