Apple pie problems

Forgive me for being naïve, but I am a novice cook, trying to help out me wife.  I have tried several times to make an apple pie, but each time the pie turns out runny.  I’ve baked it for an hour at 375 degrees and let it cool for 3 hours.  I have even tried corn starch to try and thicken the filling.  Do I need to drain out all juices (lemon juice & sugars) and just use the apples alone?  Help please.

Post your recipe and we will see if we can help you. You might need to cut back on some but you don't need to get rid of them. You might need more cornstarch, flour or tapioca. Let us see your recipe.

Cowgirl thanks for the reply, I appreciate your help. Heres the recipe:

I don't use cornstarch . I use 1/3 cup of flour,depending on how many apples I'm using, mixed with my sugar. I let it set for a while as your recipe says. I then put the apples in a large skillet and cook them about 8 minutes or so and then put them in my shell. Depending on the apples, I have also mixed a TBS of cornstarch with the flour; but never just the cornstarch. Try it this way. I was taught that method a loooooooong time ago by my aunt.

Sounds like an awful lot of sugar and not enough cornstarch. I will see if I can find the recipe I use and post it for you.

Here you go. Notice the sugar in the filling.

Apple Pie in a Brown Bag

Author/Susie Paddock

Directions:
Pastry: Combine the flour, sugar and salt. Mix the oil and milk and blend with the flour mixture and pat into a 9" pie plate. Filling:Combine the sugar, flour and spices and toss with the apples. Put into pie crust. topping: Mix the flour and sugar and cut in the butter. pour over top of pie. Put the pie in a heavy brown paper bag( not a recycled one) place in center of oven and bake at 350 F for 1 hour 30 minutes. Remember not to let the bag touch the walls of the oven. The Bag may produce a small amount of smoke for the first few minutes. this has happen each time I have used this recipe. Just keep a close eye on it as it bakes. The bag should be folded closed when you put it in the oven. You"ll notice that as the pie bakes and the bag heats it will get darker in color-- that's normal. Be sure to use oven mitts when you open the bag after the pie is baked, there will be a small amount of steam escaping from the bag.

Here's a great apple pie recipe.  It makes a huge amount, so when I want to make a single pie, I cut the recipe in half and bake it in a 10 inch pie plate.  It came from a 1990's Taste of Home.  I made it for a Thanksgiving dinner several years ago and it is my recipe of choice for apple pie now.  The crust is very easy to make.  Marge

Potluck Apple Pie

In charge of dessert for a fund-raising dinner at our church, I experimented and came up with this scrumptious pie made in a jelly roll pan. It fed a group and got rave reviews. With flavorful apples and maple syrup, it gives a true taste of the Northeast. -Alma Lynne Gravel, Trappe, Pennsylvan

Ingredients:

• 2-1/4 cups all-purpose flour, divided
• 1/4 cup water
• Pinch salt
• 1 cup shortening
• FILLING:
• 1/2 cup maple syrup, divided
• 3 pounds tart apples (8 to 9 medium), peeled and thinly sliced
• 1-1/4 cups sugar
• 1/4 cup lemon juice
• 2 teaspoons ground cinnamon
• 1 teaspoon vanilla extract
• TOPPING:
• 1 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 cup cold butter
• 1 cup chopped pecans

Directions:

In a small bowl, combine 1/4 cup flour and water until smooth; set aside. In a large bowl, combine salt and remaining flour; cut in shortening until mixture resembles coarse crumbs. Add reserved flour mixture; knead gently until dough forms a ball. Press dough onto the bottom and up the sides of an ungreased 15-in. x 10-in. x 1-in. baking pan.
    Spread 1/4 cup syrup over crust. Arrange apples over syrup. Combine sugar, lemon juice, cinnamon, vanilla and remaining syrup; drizzle over apples. For topping, combine flour and sugar in a bowl; cut in butter until the mixture resembles coarse crumbs. Stir in pecans. Sprinkle over filling. Bake at 350° for 1 hour or until apples are tender. Yield: 18-24 servings. Editor's Note: Pastry can be easily pressed into pan by placing a large sheet of plastic wrap on top of the dough.

(When baking an apple pie, I usually bake for 15 minutes at 425 degrees and then lower to 350 and bake until apples are tender, usually another 45 minutes.  Marge)

Remove the apple jelly and cut way back on the sugar. Sugar will pull moisture from your apples which will make your pie runny. I use flour in place of cornstarch. Just seems to work better.