If the pie personified a season, it would be fall. Sweet, crunchy and tangy apples are like the changing color of the leaves. The aromas of cinnamon and nutmeg are like stepping into the warmth of your home after returning from the crisp outside temperatures. It’s nostalgic, comfortable and familiar.
Now that I’ve written my poem, something that can make a slice of apple pie look like on a wet, cold, rainy day is when you use the wrong kind of apple. This cooking misfortune can turn the texture of al dente good into a pasty mess. When a dull apple is used, the flavor that remains is bland and boring.
One of the first things to remember: the apples are cooked, so the variety you choose should be tough enough to withstand the oven. Using a mix of tart and sweet apples is key to achieving this complex apple pie flavor. If you can, try using local apples for the freshest pie. (Oh, and while you’re at it, don’t hesitate to ask the orchard staff for their advice!)
How many apples should I collect if I am making a pie?
The recipes differ, some calling for a specific number of apples, and others using books and even cups. It also depends on the size of the pie you want to bake.
Here’s a good rule of thumb that we follow: if a recipe calls for 3 cups of apples, get 1 pound. This makes about 4 small, 3 medium, or 2 large apples.
Here is a list of the best apples for baking apple pie. All of these picks are great for baking and won’t turn into mush in the oven. Remember to mix and match the sweet and tangy peaks for the best flavor.
Apple pie to use in apple pie
Why We Love a Good Old Grandma: She’s easy to find all year round, has a strong tangy flavor, and when combined with any sweet apple, she makes the perfect, iconic, and perfect apple pie. refreshing on the windowsill.
If you want something less tangy than the intense acidity that a Granny Smith can bring, turn to these. It will still give you a little kick without being too powerful.
While it’s true that Braeburn apples come in a variety of sweet and tart flavors, they tend to be a bit more tart. If you only want to pick up one apple that will give you the best of both worlds, this is it.
The crisp, white flesh of this variety makes it ideal for baking, and the chewy acidity is just what you need in a pie.
This apple definitely offers acidity, with the added benefit of staying quite crispy after baking, making it ideal for pie.
Sweet apples to use in apple pie
If there was one candy of the apple variety, it would be this one. Fuji apples are so sweet that we recommend you balance them with the much more tangy Granny Smith.
Have you ever run honey on an apple? Well, a Golden Delicious already has that flavor built in.
This beauty has hints of vanilla and a slightly floral aroma. Who doesn’t want that in the pie?
Similar to Golden Delicious, the Crispin or Mutsu apple, as it is also called, has a honey and sweet and sour flavor.
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