LOOKING for: Help - apple pies (granny smith) going watery
I just made apple pies with granny smiths, a few days apart and both times the pies ended up way too tart and with a huge amount of free liquid. Does anyone know what's up?
I never use thickeners such as cornstarch, gels, etc. because I hate the gummy tetxture. But I've never had this problem before.
Sure, some apple pies are a little wetter than others, and peach pie is just wet, but this time I used a turkey baster to remove liquid and got a large water glass full. And the pie is still wet.
I have always used granny smith, and to my memory these were never known as the juciest apples.
This week for the first pie I used a 10"-11" stainless pie pan, 9 apples and 1-1/2 cups of sugar, spices, a few drops of lemon juice, and a little butter. I think that's a lot of sugar but the pie was, well, sour. For the second pie, yesterday, I added 2 cups of sugar, no lemon juice, and it's still very tart and just as watery.
Any ideas anyone?