topic Re: Apples for Pie in Kitchen

Apples for Pie

nursejulia — Tue, 13 Oct 2015 17:40:25 GMT

What type of apples do you use when you bake apple pie? I have a recipe that calls for 2 pounds of cooking apples. I googled and got many different suggestions, so I thought I would ask the experts! TIA

Re: Apples for Pie

Toppers — Tue, 13 Oct 2015 17:45:54 GMT

@nursejulia wrote:
What type of apples do you use when you bake apple pie? I have a recipe that calls for 2 pounds of cooking apples. I googled and got many different suggestions, so I thought I would ask the experts! TIA

Well, I guess it just depends on your\your family's personal preference. If you like a more tart apple, then you might want to bake with Granny Smith apples. Those are good for baking. Jonathan's and MacIntosh are also good for baking, too. They're also good eating apples, too.

Re: Apples for Pie

circles — Tue, 13 Oct 2015 17:58:27 GMT

When i use to bake...many years ago....I always used MacIntosh apples...they make the best pies.....

Re: Apples for Pie

tkins — Tue, 13 Oct 2015 18:07:29 GMT

My mom in law makes the best apple pie and the only one my husband will eat (texture thing he hates mushy fruit) because her apples stay pretty crisp. I don't know the exact details, it is her specialty and not something I would make, but I think she cuts the apples into chunks and mixes with cinnamon and sugar (not sure but might be a little brown sugar and a little granulated sugar) and puts them into the unbaked pie crust, then covers it with more crust, cuts a few slits and bakes and she makes cookies out the leftover crust either random shapes sprinkled with cinnamon sugar or makes a rectangle spreads with a little butter and sprinkles cinnamon sugar, rolls up like a cinnamon roll slices and bakes, so yummy. She only uses pippin apples. I agree with Toppers about your family's preference. Maybe try making small pies with different apples to see what you all like the best.

Happy pie baking.

tkins

Re: Apples for Pie

DiAnne — Tue, 13 Oct 2015 18:31:15 GMT

Granny Smith always!

Re: Apples for Pie

Pook — Tue, 13 Oct 2015 19:00:13 GMT

The only kind I use are red delicous. They never are tart like some if you don't sweeten more than the recipe calls for and they always bake perfect. Some stay hard or get too mushy. I always just pile the apples in the bottom crust until well rounded. Most recipes don't call for enough apples. I like a lot of apples and a high round pie.

Re: Apples for Pie

novamc1 — Tue, 13 Oct 2015 19:05:38 GMT

@tkins

You have described my mother's apple pie perfectly..........no sauciness to it, just slices of apples layered with cinnamon, sugar and maybe butter, and the apples still had some texture after baking. The top crust had slits.

Any leftover crust dough was brushed with butter, sprinkled with cinnamon sugar and baked until crisp. It was delicious.

I've never made an apple pie (pumpkin and pecan and lemon pies were on my playlist when I actually baked pies), but I think of my mother's every time I see a slice of goopy and gummy-looking apple pie.

Re: Apples for Pie

Kachina624 — Tue, 13 Oct 2015 19:09:11 GMT

Granny Smith is the widely available so that's what I always use. They are quite tart to eat but by the time they're sugared they're just right.

Re: Apples for Pie

KYToby — Tue, 13 Oct 2015 19:58:44 GMT

Your best bet is to use an assortment of apples. Granny Smiths are great, they hold up to cooking, but they are a bit on the tart side. Golden delicious provide a sweetness when cooked down. McIntosh are great as are Jonathan and Braeburn.

When making apple dishes, I usually use at least half Granny Smith along with whatever else looks good.

Despite what some may say, Red DElicious apples are horrendous for cooking. They turn to mush and are quite tasteless. They are not even good for eating outright. There are so many other varieties of apples out there -- all superior to the Red Delicious.

Re: Apples for Pie

Bellabutterfly — Tue, 13 Oct 2015 20:35:44 GMT

I myself have always used Macintosh...They are a great baking apple and make yummy apple pies. My Mother always used Macintosh...I guess the "Apple Falling off the Tree" was passed down to me...Try Macintosh Apples, I think you will be happy with the results.

Re: Apples for Pie

Desertdi — Tue, 13 Oct 2015 20:56:23 GMT

Yup........Macs are The Best for pie, and applesauce. (A little hard to find out West, tho)

Re: Apples for Pie

itsmagic — Tue, 13 Oct 2015 22:17:31 GMT

I like to use northern spy apples.

Re: Apples for Pie

Lynneuk — Tue, 13 Oct 2015 22:41:55 GMT

I got Cortlands this weekend at the farmers market and they made an excellent pie. I used the Blue Ribbon Apple Pie recipe from Land O Lakes website but did a crumble topping. It was very popular so. I may make this on Thanksgiving this year.

Re: Apples for Pie

gmkb — Tue, 13 Oct 2015 22:55:38 GMT

I like northern spy apples because they do not turn to mush. They remain in slices when the pie is baked. They are not available until Nov. and not available in stores in Fl. My daughter in the North sends them to me.

Re: Apples for Pie

feline groovy — Tue, 13 Oct 2015 23:18:46 GMT

@tkins wrote:
My mom in law makes the best apple pie and the only one my husband will eat (texture thing he hates mushy fruit) because her apples stay pretty crisp. I don't know the exact details, it is her specialty and not something I would make, but I think she cuts the apples into chunks and mixes with cinnamon and sugar (not sure but might be a little brown sugar and a little granulated sugar) and puts them into the unbaked pie crust, then covers it with more crust, cuts a few slits and bakes and she makes cookies out the leftover crust either random shapes sprinkled with cinnamon sugar or makes a rectangle spreaded with a little butter and sprinkles cinnamon sugar, rolls up like a cinnamon roll slices and bakes, so yummy. She only uses pippin apples. I agree with Toppers about your family's preference. Maybe try making small pies with different apples to see what you all like the best.
Happy pie baking.
tkins

Mmmmmmm!!!!! *drools*

The crust has always been my favorite part, and it often has a slight savory quality to it.

Re: Apples for Pie

feline groovy — Tue, 13 Oct 2015 23:22:47 GMT

@KYToby wrote:
Your best bet is to use an assortment of apples. Granny Smiths are great, they hold up to cooking, but they are a bit on the tart side. Golden delicious provide a sweetness when cooked down. McIntosh are great as are Jonathan and Braeburn.

When making apple dishes, I usually use at least half Granny Smith along with whatever else looks good.

Despite what some may say, Red DElicious apples are horrendous for cooking. They turn to mush and are quite tasteless. They are not even good for eating outright. There are so many other varieties of apples out there -- all superior to the Red Delicious.

Hearted your post specifically for the above...

Re: Apples for Pie

feline groovy — Tue, 13 Oct 2015 23:29:14 GMT

@Lynneuk wrote:
I got Cortlands this weekend at the farmers market and they made an excellent pie.
I used the Blue Ribbon Apple Pie recipe from Land O Lakes website but did a crumble topping.
It was very popular so. I may make this on Thanksgiving this year.

Mmmm, dear God...

Re: Apples for Pie

Mothertrucker — Wed, 14 Oct 2015 19:37:27 GMT

Pippins? Wow that brings back memories..I loved pippins. we haven't had those here in Ca for a very long time..Granny Smith seems to be the only green choice in many stores...

Re: Apples for Pie

candys mine — Wed, 14 Oct 2015 23:39:39 GMT

Use a mix of apples. I always use Macintosh and Cortland. They make a softer interior pie. Granny Smiths hold their shape more and give a more tart pie. Try adding a Little bit of Boiled Cider to your apple mixture for more depth of flavor.Yum. I too, have no qualms about using a frozen pillsbury crust in a pinch. I'm in the "Best crust is made with Lard." camp when I make my own.