Made Dorie Greenspan's All American Apple Pie

[oli]

I read other people's reviews and no one mentioned too much juice at the bottom as I have experienced. So my question is why do I have excess fluid? I know how to minimize the amount of juice by cooking the apples before putting it in the pie crust and baking.

 

[mariadnoca]

Did you use the tapioca and ground graham crackers to soak up the juices?

 

[oli]

Followed the recipe exactly

 

[mariadnoca]

Huh, I've never had that happen -- what kind of apples did you use?

 

[oli]

Granny Smith

 

[mariadnoca]

Humm, maybe someone else has some thoughts? I always use a mix of 4-5 kinds per the recipe.

I think the last one I made - about a month ago I used: braeburn, fuji, honeycrisp, gala and granny.

 

[oli]

I've thought about making a change to the recipe and a increase in the Tapioca.

 

[mariadnoca]

I've made it many times with the 4-5 types of apples and never had an issue.

 

[marilynfl]

I noticed the fresh apples I bought unwaxed directly from a NC orchard had a *watery* taste.

They were all fresh, unwaxed and I bought three different varieties: McIntosh, Honeycrisp and GingerGold. All three had the same fresh, crisp texture but each had a diluted flavor. I also noticed the skin on the McIntosh was extraordinarily thick.

I used all three while making strudels and noticed a LOT of liquid coming out of them....almost more than my flour thickener could handle. Mostly it turned to a sticky chewy sugary blob where it escaped outside of the strudel.

 

[marilynfl]

I use the *partially cook and drain* method so they don't collapse as much.