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So yesterday I Offered to make my sister some apple crisp. I've been making her peach crisp over the summer with much success, so I didnt really think there would be a problem.
Well, after baking...i of course had to have a little sample of my cooking, and omgosh it was like applesauce!
She's eating it, and saying she likes it...lol, but what happened?
I baked it at 375 for abt 30-35 mins, like the directions said.
What kind of apples did you use? Some types stay firmer and others mush up when baked. I like about 2/3 Newtons or Granny Smith, and 1/3 Honey Crisp or Gala. or any sweet apple you can find. NOT Delicious apples.
I used granny smith apples. Nice, crisp, and tart.
The only thing I can think of is that instead of regular sugar for the sweetness, i used powdered sugar! Not much.
I wonder if that has something to do with it.
Thought I had bought reg sugar...but nope. So I used what I had. Thought I was being creative????? lol
I can’t believe the apples would get mushy after only 35 minutes, and I doubt if the type of sugar would cause it. Maybe you just needed more apples?
Any time I make an apple pie, I always use 3 kinds of apples...it doesn’t matter what kind. That way, I’m sure to get a good firmness/softness, juicyness/dryness, and sweetness/tartness ratio.
Powdered sugar as in confectioners' sugar? It has cornstarch, so that would change the texture of the liquid, not the apples. And Granny Smiths should have been fine. Interesting.
I'd say it's the type of apples too. There are soft apples and there are firm apples. We used to use Golden Spy and maybe Golden Delicious along with it. You can combine a firm apple with a soft apple but if you just use soft type apples, you get applesauce because they are not pie apples.
MacIntosh apples and Granny Smith apples work well too.
They were Granny smith apples....very firm, tart. I tasted them first as i was slicing them.
I'm going to lower the oven temp to 350...and maybe the cooking time.
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