Oldman's Improved, Non-Flattening Apple Pie
When I make an apple pie, I take a large mixing bowl and put a couple of Tablespoons of lemon juice (I usually just use the jarred, unless we happen to have some real lemons) in the bottom. Then as I peel and slice the apples, I drop them in the bowl and after each apple, I take my hands and toss them around so they are all coated with the lemon juice. This stops them from turning brown while apple #1 waits for apple #12.??Now, add whatever sugar(s) (I use a ratio of 4 white sugar to 1 brown sugar)and spices (I just use cinnamon and a touch of nutmeg). Now, mix-mix-mis-mix!! Drain any juice and save. ??Then in a large frypan with deep sides, I toss in a Tablespoon of unsalted butter. When it has melted and the pan is hot (but be careful not to let the butter brown) add the apple slices. Try not to add any of the juice but save for later. Add a little water if you need it--like if you think the apples are sticking. ??Now, cook the apples, covered, on a low heat for maybe 10 minutes and stir often. You have to check the frequently because sometimes I end up with applesauce (which is still yummy but not in a pie!) When the apples are soft, but not too soft, uncover and let them cool. At this point you should put them in a container and refridgerate them so they get cold--you don't want them to melt the fat in your pie crust.??In the pan that you cooked the apples, add all the juices and simmer, uncovered until it thickens to a thick, syrupy viscosity. Again, you need to be careful at this point because you will go from syrup to hard candy texture in a heartbeat. You can put this syrup over the apples and cool it all together.??I am sure you can see where we are going with this--when the apples are partially cooked, they will not release much more water, which is what caused them to deflate. I started doing this because I was always irritated when my apple pies had that empty space between the crust and the apples.
Trivia:The apple is grown as a composite tree consisting of a rootstock and a fruiting
scion, and occasionally a three-part tree that includes a genetically distinct trunk or
interstem. Thus, genetic improvement must involve both rootstock and scion. In
the 1980s there was considerable revival of interest in planting self-rooted trees, a
prospect made commercially possible by improved micropropagation methods. Loss
of the growth-regulating chemicals necessary to control tree growth in the orchard
has virtually eliminated interest in own-rooted apples but the concept is attractive
for very high-density orchards.
