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Old 11-11-2008, 10:50 AM
 
Location: Pittsburgh--Home of the 6 time Super Bowl Champions!
11,310 posts, read 12,372,237 times
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Quote:
Originally Posted by movingtohouston View Post
When I lived in Ohio I used macintoshes/granny smiths. Since I have been here in Tx I haven't seen macs down here so I have been using golden delicious and granny smiths.
Oh no...I LOVE mac's and there are none in Texas???? I'm moving to Austin. Mac's are my favorite eating apples!
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Old 11-11-2008, 11:18 AM
 
Location: friendswood texas
2,489 posts, read 7,212,274 times
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Quote:
Originally Posted by TexasGirl@Heart View Post
Oh no...I LOVE mac's and there are none in Texas???? I'm moving to Austin. Mac's are my favorite eating apples!
Well I don't know for sure if its the entire state....just my little corner of it. Maybe I am not shopping at the right stores?
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Old 11-11-2008, 11:59 AM
 
Location: San Francisco Bay Area
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Newton Pippens were my favorite but Granny Smiths are more available so I use them. A lot of people around here like Gravenstein. They have a good flavor but I think they cook up too soft.
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Old 11-11-2008, 02:43 PM
 
Location: Somewhere out there
18,287 posts, read 23,188,315 times
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I have an antique maiden blush tree here that makes the best apple butter and pies. I have 2 other trees I don't know what type they are but I have mixed them in with good results at times too.
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Old 11-12-2008, 02:53 AM
 
Location: Milan - ITALY
2,994 posts, read 3,765,311 times
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Quote:
Originally Posted by TexasGirl@Heart View Post
Once I move to Texas and you come visit me, I will make you an apple pie!
Oh..many thanks! I accept it with a big pleasure!!!!
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Old 11-12-2008, 09:19 AM
 
Location: Coastal Georgia
50,374 posts, read 63,977,343 times
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I use a mixture also..usually 8 big apples with 2@ of 4 different varieties. To me the hardest part of making a perfect apple pie is the juiciness factor. Every once in awhile, the pie comes out with the perfect thickness of juice in it (not watery, just a smooth apple-y gravy), but even with the same combination of apples, it does not always come out the same. Sometimes I use flour and sometimes I use tapioca. Basically, it's a crap shoot every time.
Does anyone use corn starch? How does that work?
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Old 11-12-2008, 10:23 AM
 
Location: Somewhere out there
18,287 posts, read 23,188,315 times
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I tend to use Clear Jel the cooking type NOT instant when baking my pies. It is a safe canning stable type of corn starch so always have it on hand. You use a 2:1 ratio for whatever the recipe calls for in cornstarch. It seems to be smoother than cornstarch and flour I think and thickens well after cooling as it sets up better than both them too.
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