I made a very good apple pie yesterday. I am very proud because the "juice" factor is always a big unkown for me. But yesterday I used a cheap bag of store apples, Jonathans. I would usually go to a local orchard and get great big Jonathans (my fav eating and baking apple). But those ALWAYS make a pie that is too juicy, watery, in fact. Even adding ridiculous amounts of thickener. (more than double a staqndard recipe)
I always just cook them first on the top of the stove in order to have any semblence of a good texture to the filling.
But yesterday, I just added a normal amount of flour, to those cheap apples and it turned out great. What do you think? Have I been using too high a quality of apple? If bagged store apples always turn out this well, I guess I save myself a bunch of $$ from here on.