Kitchen

[Desertdi]

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

[itsmagic]

I like to use northern spy apples. 

[Lynneuk]

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.

[gmkb]

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.  

[feline groovy]

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@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

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Mmmmmmm!!!!!  *drools*

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

[feline groovy]

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@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.

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@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.

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Hearted your post specifically for the above...

[feline groovy]

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@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.

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Mmmm, dear God...

[Mothertrucker]

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...

[candys mine]

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.