qoph

the mixture did not sit overnight, it went right in. the apples were yellowish red, though im not sure what kind. im not sure what size pan I used, it could have been a 10 inch, but it was the only one we had. it was also glass if that makes any difference.

Crust 1 1/3 c. flour 1/2 tsp. salt 1/3 c. oil 3 tbsp. milk Combine flour and salt in bowl. Blend oil and milk in bowl. Add to flour mixture. Stir with fork until forms large clumps. Press into ball. Flatten to form 5-6 inch "pancake". Roll between sheets of wax paper. Peel off top sheet. Flip into 9 inch pie pan. Remove other sheet. Press dough into pie plate. Trim and flute. Filling 5 apples, sliced 1 Tbsp lemon juice 3/4 cup sugar 1 Tbsp flour 2 tsp cinnamon. Topping 1/2 cup rolled oats 1/4 cup flour 1/4 cup sugar 1 tsp cinnamon 3Tbsp applesauce or plain yoghurt (both work well) Toss the filling ingredients together and layer in the pie crust. Combine the dry topping ingredients and blend in the applesauce with your fingers until crumbly. Drop evenly over top of pie. Bake at 425F 10 minutes, reduce heat to 350F, and cintinue baking 35-40 minutes. Serves 6-8. ------------------------------------------------------------------------------- thats the recipe, i used yogurt for the topping and it was absolutely terrible, and it never got crumbly as it said it would, it was rather sticky actually.

Recently I made both a rubarb crisp and an apple pie and both of them turned out perfect, except the filling. Each time the fruit was still crunchy and the insides were WAY to watery. I could pour the water out and have cups of it. I followed the recipes exactly. What secret am I missing or what steps should I improve on? I have an electric oven, so if that changes anything please let me know. Any help would be much appriciated.