What kind of apple would you recommend for the perfect apple pie?!
Granny Smith, Gala and Fuji
Pippin, Honeycrisp and Fuji
Granny Smith, Honeycrisp and Fuji
The ratio that I use is 2:1:1, meaning that I use 2 Granny Smith apples to 1 each of the other apples......If you'd like my apple pie recipe, please contact me through my 360 profile.....Enjoy!!!
Christopher
Answers: When making an apple pie, I use firm "baking" apples that don't turn to mush, but I also like the flavor of different apples in my pies......After baking hundreds of apple pies over the years, my favorites are as follows:
Granny Smith, Gala and Fuji
Pippin, Honeycrisp and Fuji
Granny Smith, Honeycrisp and Fuji
The ratio that I use is 2:1:1, meaning that I use 2 Granny Smith apples to 1 each of the other apples......If you'd like my apple pie recipe, please contact me through my 360 profile.....Enjoy!!!
Christopher
ok um..... whatever you or family likes!!
also(this makes things alot easier)
if you go to Cracker Barrel(a restaurant/store) and you go to the store part. usually by the candy part it there most famuos baked apples. if u put them in a pie nd heat it up it tastes awesome!
good luck
&hearts jojo
I always use granny smiths. I usually only like red apples - green are too sour for me. But these turn out better because they sweeten as they cook so the red apples end up being too sweet. So definetly use green apples, I reccomend Granny Smiths.
If your cooking it for me
you can use Ritz or Hi Ho
Pie IS pie
and I ..? U
I usually use granny smith mixed with any one of the following; golden delicious, empire, gala, or fuji. You want to stay away from a soft apple, such as macintosh.
In my opinion the best apples to use are a variety in one pie because some are more mealy, some are more sweet and some tart. So if you take a couple from each type you will have a delicious pie along with the spices you add to it. For example:
2 granny Smith more tart
2 McIntosh juicy
2 Winesap flavorful
2 Golden delicious juicy good structure
Select from these apples your choice, peel and slice mix together with cinnamon, nutmeg, grated orange peel, brown sugar and white sugar and 2 tablespoons flour. Mix all together and place in prepared pie crust dot with pats of butter around the top and then top with other pie crust beat egg with water and brush on pie crust then sprinkle with white granulated sugar ..and bake until done. Put in very hot oven 400 degrees for 15 minutes then turn down and bake for 350 degrees for 35 minutes...until apples are done. Place aluminum foil under pie so it does not boil over in your oven..
Hope your have fun baking.....
Mama Jazzy Geri
From my experience, granny smith or delicious ........ they keep their shape, does not go to mush.
I make a great apple pie - I never use only one kind of apples - Delicious, Rome and Granny Smith is a good combination. And, try my "secret" ingredient - about a fifth of the apples are pears.
I like Winesaps best, great flavor and they hold their shape pretty well. Rome apples are also good. I'll also use Granny Smiths or occasionally Yellow Delicious if I can't find what I want at the fruit market. We can almost always find Granny Smiths around here. Yellow Delicious are my cooking apple of last resort, but they are always available where I live.
I also like to use about 2/3 (or 3/4) part sliced apples, for nice presentation, and 1/3 (or 1/4) part coarsely chopped apples, to fill in the spaces, so you have a pie very full of fruit without doming the top crust a lot. Even a good baking apple will cook up a bit, so if your top crust is very high, your fruit will shrink a bit and the top crust will collapse (or worse, not collapse and leave a great empty cavern) when the pie is sliced.
Or you could make an apple crumb pie instead of a two-crust pie; the crumbs will sink down to apple level as the apples shrink as they cook.
I like granny smiths. They keep their shape better and don't melt away into a sauce and they are slightly tart.
Rome Beauty