why my apple pie end up watery? I used green apples.?

Answer 1

Do you cook the apples a little while before you put them in the pie shell?I love to use green apples too.I'll cook them with either brown or granulated sugar along with the other spices.I'll also put in some butter and flavoring.Hope this helps.Nobody does it like ma or grandma.(So I'm told-haha.)

Answer 2

Did you make the mistake of using water? Also did you use enough apples? What Kind of Apples did you use I know you said green.
There's starlight Green, Medow Green, North Vee, Bartlett Green and Granny Smith all Green apples. I recommend Granny Smith
I use a blender I put chucks of apple in it add a little lemon or apple juice and set the blender on the pie setting.. ( my blender is by whirlpool
and I sure like it! It maybe small and I may have to reload it anumber of times but that's better than using a big bulky blender) I don't make apple pie much.. I like pumpkin pie better!

Answer 3

Yousure can, when I make apple pie i bypass and %. out all distinct kinds fo apples. I alos practice dinner about a million/3 of the apple with some water, flour, sugar, and cinnimon. I make fairly some the gooey sauce and then even as that's impressive and thick I a pour it right into a bowl containg the last apples. i'd practice dinner the pink and go away the vegetables raw in case you so pick. It makes a impressive tender filling with some crispyness.

Answer 4

Salt draws out moisture-It doesn't make it go away. Heat and evaporation will help it but not completely.

If you toss your apples in a bowl with some flour, with the rest of your seasoning, I can pretty much guarantee you will have a nice pie every time.

Just make sure that if you use a recipe which asks you to caramalize some of the apples that you drain the apples as much as you can before you incorporate them with the others.

Use cold pats of butter, with the pie mixture not room tempurature.

Answer 5

I heard some ladies talking about this tonight. How the weather affected the apple crop and when they made pies it caused them to be watery. So it probably was nothing you did, but the fact the apples retained too much water while on the tree.

Answer 6

a little corn starch will thicken it for you. either boil the peels and cores in apple cider or water with a couple of cinnamin sticks and a half cup of sugar brown or granulated and if you like your choice of ginger, nutmeg, clove and allspice and let reduce then stir in a slurry of 2tbsp fresh lemon and 2tbsp cornstarch well mixed
this is poured over the apples after the are macerated in sugar and sauteed for 2to 3 minutes and placed in the pie shell .
if you don't like the extra effort just add some to the filling with butter tabs on top under the second crust or some sprinkle flour over the apple filling and when in doubt check http://www.foodnetwork.com/ ......just plug in apple pie n click

Answer 7

Slice an peel apples thin. Toss the apples in either regular flour or corn starch, sugar, cinammon, clove, nutmeg, allspice. Lay then in the crust - That way they will make a thickener inside the pie.

Answer 8

You should not only use green apples but use a combination of apples. Also add a couple of table spoons of flour to help absorb some of the water.

Answer 9

I always add flour to my apples when I make pie to take up the juice, so they are not watery.The green apples are fine, like granny smith, so I don't think that's the problem

Answer 10

I use Granny Smith apples in my apple pies... after I slice them up, I toss them (until evenly covered) in a mixture of 1 cup of sugar, 1 half cup of flour, tsp of cinnamon and tsp of nutmeg... I think the flour serves to absorb some of the moisture. Also, when I put it in the (preheated) oven, I start it with 15 minutes at 425-450 degrees... then lower it to 350 for remainder of time.

The sugar, spice, and flour mixture turns the juices into a delicious "glaze". E-mail me if you want the whole recipe.