so I am going to try again today :-(
I am happy with the crusts I make and all my pies were turning out very nicely....
I made a "peach pie" that used such dry peaches that the entire pie had to be thrown out *( my fault, peach season was DEFINITELY OVER when I bought those "peaches" )
but the last 2 apple pies were dry too.
I typically use a blend of apples, sometimes throw in a fresh pear as well.
Last time, the apples didn't seem cooked although the pie was in the oven longer than I normally bake it, and the juices were bubbling over the crust.
There were juices, just the apples seemed "hard" still, not cooked, and rather dry....
I don't think I am explaining this very well, and I am always very critical about my own cooking, but these pies take a bit of time, and I feel like I know what I am doing.
Today, for the first time ever, I am contemplating par-cooking the apples and pears, because I have cut them up and they don't seem overly juicy to me....
UGH, any advice?