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ZenGum · 01-14-2008, 12:09 PM

Totally without knowledge, experience, or research, I see two ways to approach the problem.
1. reduce the amount of juice - drain, pat-dry the apples. Maybe even pre-bake them a little.
2. keep the juice but add a thickener - cornflour or something similarly starchy, maybe even pectin which is used to make jam (jelly to you Americans) set. Letting it set would be necessary for this.

Lateral solution. Make it just as it is, but call it "Apple-stew pie". Define it as perfect. If it tastes good ... why not?

01-14-2008, 12:09 PM	#9
ZenGum Doctor Wtf Join Date: Oct 2007 Location: Badelaide, Baustralia Posts: 12,861	Totally without knowledge, experience, or research, I see two ways to approach the problem. 1. reduce the amount of juice - drain, pat-dry the apples. Maybe even pre-bake them a little. 2. keep the juice but add a thickener - cornflour or something similarly starchy, maybe even pectin which is used to make jam (jelly to you Americans) set. Letting it set would be necessary for this. Lateral solution. Make it just as it is, but call it "Apple-stew pie". Define it as perfect. If it tastes good ... why not? __________________ Shut up and hug. MoreThanPretty, Nov 5, 2008. Just because I'm nominally polite, does not make me a pussy. Sundae Girl.