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Ruth Stroud's avatar

Feeling a little sad about not making a pie because we’re going out on Thanksgiving, but I’m thinking of making one anyway--most likely apple. I’m going to check out the recipe Vicki mentioned. Too often I’ve been disappointed that the apples were still crunchy after the pie emerges from the oven. Cooking them first might be the solution, assuming they don’t turn to mush!

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As We Eat's avatar

I hope that you enjoy your Thanksgiving out and if you make the pie that it turns out to be absolutely perfect. Happy Thanksgiving! ~ Leigh

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Vicki Smith's avatar

The recipe was in the paper on Nov. 17, 2021. Let me know if you can't find it. Basically you just saute 11 cups of apple wedges in butter with a little sugar and spices for 17 to 25 minutes. I did that part today and I'll do the crust tomorrow.

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Ruth Stroud's avatar

Thanks so much for the detailed description, Vicki! I did find a NY Times cooked apple pie filling recipe online, undated, that’s similar to your description. No worries about sending it. I will probably give it a try--maybe a smaller version!

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Vicki Smith's avatar

I'm making apple pies using a recipe that I clipped from the NY Times a couple years ago. The apples are cooked in a skillet first until soft, but have maintained their shape. This avoids the crunchy apple pie, but hoping it doesn't taste like applesauce.

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As We Eat's avatar

Sounds very tasty. You'll have to let us know how it turned out. Happy Thanksgiving! ~ Leigh

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Vicki Smith's avatar

Same to you!

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