Ok, with all the crap that's going on around the US and the world, this is most definitely a first world problem and not even worth mentioning. I feel a little bad about even posting this.

Bought an apple pie at Whole Foods. Cut out a slice. Seriously, I could count the number of pieces of apple in the slice. And I'm pretty sure that number should be more than 3.

8" pie and I'm pretty sure they probably used at most 1 apple for the whole pie. Seriously? How can you call that a pie, let alone an apple pie. It should have apples in it. I had more apple in my fritter this morning.

An apple a day keeps the doctor away?

quote:

Originally posted by Johnny 3eagles:
An apple a day keeps the doctor away?

Sounds like proper logic to justify eating the whole pie.

I know what you mean so I usually make my own.

When making the crust, I use half olive oil and water. In the old days, we used Crisco.

This past week, they had a new crop of Ginger Gold which was an apple that originated from Nelson County.

The DNA was tested and it is a cross of Golden Delicious and Albemarle Pippin and some other unknown variety. The apple was named after the guys wife. They had these at the Asian market, Lottes Plaza.

While they are an early apple, they don't keep very long but are larger that Golden Delicious.

I have had really good experiences with Mrs. Smith's frozen apple pie and crisps. Pre-made but you bake them. Packed with good stuff.

I know what you mean. I stopped at KFC for lunch one day and had a small portion of their "apple pie" along with my chicken. The filling was a single slice of apple along with some sort of gelatinous slime that may or may not have been of Earthly origin.

There's two tips that make a better apple pie.

First, use at least two kinds of apples. You want one that will cook down, plus another that remains firmer.

Secondly, precook the filling a bit, this removes some water to make the filling thicker and also helps keep the bottom crust from getting soggy.

Where's the beef? https://youtu.be/Ug75diEyiA0

Always make it yourself. They aren't difficult, plus you can add as much Dutch topping as you want. And green chile.

quote:

Originally posted by zoom6zoom:
...also helps keep the bottom crust from getting soggy.

Do you blind bake your crust first?

quote:

Originally posted by Johnny 3eagles:
An apple a day keeps the doctor away?

But what if you need the doctor?

quote:

Originally posted by 229DAK:

quote:

Originally posted by zoom6zoom:
...also helps keep the bottom crust from getting soggy.

Do you blind bake your crust first?

only for single crust pies

And, I like my apples a little on the more firm/crunchy side, not processed into oblivion.

Yup, homemade only. Aunt has an apple tree, she should be buy soon.

Many years ago when we lived in the Chicago area, we used to buy ready-to-bake fruit pies in the local grocery stores. The brand was Chef Pierre.

Once they were baked, they were not really pretty to look at, as they would tend to fall apart when you cut them for serving. Not pretty at all, but they were the very best tasting store-bought pies I had ever encountered.

Consumer Reports rated them # 1, stating that they would fall apart because they had no gelatin or filler glueing them together; the filling for these fruit pies was primarily fruit!

They were really delicious. I have not found that brand for sale here in Florida, but this thread inspired me to do a little search. The company appears to still be active, they have a website, and I just used the "Contact Us" form to inquire about where to buy their products in the Orlando area.

quote:

Originally posted by 41:
I know what you mean so I usually make my own.

When making the crust, I use half olive oil and water. In the old days, we used Crisco.

This past week, they had a new crop of Ginger Gold which was an apple that originated from Nelson County.

The DNA was tested and it is a cross of Golden Delicious and Albemarle Pippin and some other unknown variety. The apple was named after the guys wife. They had these at the Asian market, Lottes Plaza.

While they are an early apple, they don't keep very long but are larger that Golden Delicious.

if you can find some Northern Spy's they make a fantastic pie,

I usually find some at Greenwood Gourmet Grocery, on 250 just outside Crozet

Semi rant:

True story.

I pull into the drive-thru at the local donut shop and ask "Do you take Apple Pay"?

A woman with a heavy Indian accent answers "Yes. We have apple pie".

"No," I say chuckling, "I mean Apple PAY. The payment service. Do you have it?"

"Yes. We have apple pie."

"OK. Never mind."

I pull up to the window where the nice lady gives it another try: "Are you sure you don't want some apple pie? It's very good."

quote:

When making the crust, I use half olive oil and water. In the old days, we used Crisco.

Replace half the water with vodka. It will provide the same moisture, with out the water which will cause more gluten formation. this will give you a flakier crust. But i'd still use lard or solid coconut oil over oil... it's the pockets of this that create more flakiness and tenderness in your crust.

I was spoiled last week with my aunt stopping by and making one from scratch, crust and all from my apple tree, apples were a a bit tart raw, but cooked in the pie they were great.

I'm loving it...

I make my apple pies with the Pillsbury crust that you buy in the refrigerated section of the grocery store. If you brush the top of the pie with a light egg wash, it turns out nice and flaky. Apple pie is easy to make.