What are the Best apples to use when Baking an Apple pie?!
Answers:
Granny Smith, or one that holds it's shape during cooking!. Ask and I mean this with the greatest respect, an older lady, Gran or Aunty who will have baked more apple pies than we have had hot breakfasts!.
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The qualities you are looking for in apples for a pie are taste and texture!. You want apples that have great flavor and don't turn to mush when you cook them!. You don't necessarily just want sweet apples, though!. Many people like a mix of sweet and tart apples in their pies!.
Ideally, what you want are fresh, locally grown apples (or at least the right kind of apples grown in the right area) that hold their shape when cooked!. Golden Delicious apples, which are native to the eastern half of the United States, are indeed delicious if they come from that part of the country!.
But if you have access to more than just the four or five varieties of apples found in most supermarkets year-round, you can raise your pie to new heights!. You may have to be daring and seek out a farmers' market, but if you do, you'll be rewarded with apples that were picked when ripe and have not traveled from the far ends of the Earth!.
Among the really good pie apples are Jonathan, Stayman-Winesap, Cox's Orange Pippin, and Jonagold, all of which provide a good mix of sweetness and tartness!. Other sweet choices are Braeburn, Fuji, Mutsu, Pink Lady, Suncrisp, Rome Beauty, and Empire!. Good tart baking apples include Idared, Macoun, Newton Pippin, and Northern Spy!.
What you want to stay away from are the apples that become mushy when cooked!. McIntosh and Cortland are the mainstream apples that lead that list!.
Best All-American Apple Pie
For the crust:
12 tablespoons unsalted butter, cold
2 cups + 3 tablespoons pastry flour or 2 cups bleached all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1-1/2 3-ounce packages (4!.5 ounces) cream cheese, cold
2 tablespoons ice water
1 tablespoon cider vinegar
For the filling:
2-1/2 pounds baking apples (about 6 medium), peeled, cored and sliced 1/4-inch inch thick
1 tablespoon freshly squeezed lemon juice
1/4 cup light brown sugar, packed
1/4 cup granulated sugar
1/2 to 1-1/2 teaspoons ground cinnamon
1/4 teaspoon nutmeg, preferably freshly grated
1/4 teaspoon salt
2 tablespoons unsalted butter
1 tablespoon + 1 teaspoon cornstarch
For the crust:
Food processor method:
Cut the butter into small (about 3/4-inch) cubes!. Wrap it in plastic wrap and freeze it until frozen solid, at least 30 minutes!. Place the flour, salt, and baking powder in a reclosable gallon-size freezer bag and freeze for at least 30 minutes!.
Place the flour mixture in a food processor with the metal blade and process for a few seconds to combine!. Set the bag aside!.
Cut the cream cheese into 3 or 4 pieces and add it to the flour!. Process for about 20 seconds or until the mixture resembles coarse meal!. Add the frozen butter cubes and pulse until none of the butter is larger than the size of a pea!. (Toss with a fork to see it better!.) Remove the cover and add the water and vinegar!. Pulse until most of the butter is reduced to the size of small peas!. The mixture will be in particles and will not hold together!. Divide the mixture in half and spoon each half into a plastic bag!.
Holding both ends of the bag opening with your fingers, knead the mixture by alternately pressing it, from the outside of the bag, with the knuckles and heels of your hands until the mixture holds together in one piece and feels slightly stretchy when pulled!. Repeat with the second bag!.
Wrap the dough with plastic wrap, flatten it into discs, and refrigerate for at least 45 minutes, preferably overnight!. (For a pie shell and lattice, divide it in a ratio of two thirds: one third — use about 9!.5 ounces for the shell and the rest for the lattice, flattening the smaller part into a rectangle!.)Www@FoodAQ@Com
Ideally, what you want are fresh, locally grown apples (or at least the right kind of apples grown in the right area) that hold their shape when cooked!. Golden Delicious apples, which are native to the eastern half of the United States, are indeed delicious if they come from that part of the country!.
But if you have access to more than just the four or five varieties of apples found in most supermarkets year-round, you can raise your pie to new heights!. You may have to be daring and seek out a farmers' market, but if you do, you'll be rewarded with apples that were picked when ripe and have not traveled from the far ends of the Earth!.
Among the really good pie apples are Jonathan, Stayman-Winesap, Cox's Orange Pippin, and Jonagold, all of which provide a good mix of sweetness and tartness!. Other sweet choices are Braeburn, Fuji, Mutsu, Pink Lady, Suncrisp, Rome Beauty, and Empire!. Good tart baking apples include Idared, Macoun, Newton Pippin, and Northern Spy!.
What you want to stay away from are the apples that become mushy when cooked!. McIntosh and Cortland are the mainstream apples that lead that list!.
Best All-American Apple Pie
For the crust:
12 tablespoons unsalted butter, cold
2 cups + 3 tablespoons pastry flour or 2 cups bleached all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1-1/2 3-ounce packages (4!.5 ounces) cream cheese, cold
2 tablespoons ice water
1 tablespoon cider vinegar
For the filling:
2-1/2 pounds baking apples (about 6 medium), peeled, cored and sliced 1/4-inch inch thick
1 tablespoon freshly squeezed lemon juice
1/4 cup light brown sugar, packed
1/4 cup granulated sugar
1/2 to 1-1/2 teaspoons ground cinnamon
1/4 teaspoon nutmeg, preferably freshly grated
1/4 teaspoon salt
2 tablespoons unsalted butter
1 tablespoon + 1 teaspoon cornstarch
For the crust:
Food processor method:
Cut the butter into small (about 3/4-inch) cubes!. Wrap it in plastic wrap and freeze it until frozen solid, at least 30 minutes!. Place the flour, salt, and baking powder in a reclosable gallon-size freezer bag and freeze for at least 30 minutes!.
Place the flour mixture in a food processor with the metal blade and process for a few seconds to combine!. Set the bag aside!.
Cut the cream cheese into 3 or 4 pieces and add it to the flour!. Process for about 20 seconds or until the mixture resembles coarse meal!. Add the frozen butter cubes and pulse until none of the butter is larger than the size of a pea!. (Toss with a fork to see it better!.) Remove the cover and add the water and vinegar!. Pulse until most of the butter is reduced to the size of small peas!. The mixture will be in particles and will not hold together!. Divide the mixture in half and spoon each half into a plastic bag!.
Holding both ends of the bag opening with your fingers, knead the mixture by alternately pressing it, from the outside of the bag, with the knuckles and heels of your hands until the mixture holds together in one piece and feels slightly stretchy when pulled!. Repeat with the second bag!.
Wrap the dough with plastic wrap, flatten it into discs, and refrigerate for at least 45 minutes, preferably overnight!. (For a pie shell and lattice, divide it in a ratio of two thirds: one third — use about 9!.5 ounces for the shell and the rest for the lattice, flattening the smaller part into a rectangle!.)Www@FoodAQ@Com
You can pretty much use any type of apple when it comes to pie!. It really depends on your personal taste!.
A lot of people like a mixture of sweet and tart tasting apples in the pie!.
What you really want to stay away from is an apple that becomes mushy when it's cooked!.!.!.such as the Mcintosh!.
Sweet choices for apples include Braeburn, Fuji and Pink Lady (my personal favorite)!. Tart choices are Idared and Newton Pippin!.
Another thing to consider is what's in season at the moment!. The best thing to bake with is fresh locally grown apples!. :o)
Cheers! Good luck!.!.!.and don't forget the vanilla ice cream when you're all done!Www@FoodAQ@Com
A lot of people like a mixture of sweet and tart tasting apples in the pie!.
What you really want to stay away from is an apple that becomes mushy when it's cooked!.!.!.such as the Mcintosh!.
Sweet choices for apples include Braeburn, Fuji and Pink Lady (my personal favorite)!. Tart choices are Idared and Newton Pippin!.
Another thing to consider is what's in season at the moment!. The best thing to bake with is fresh locally grown apples!. :o)
Cheers! Good luck!.!.!.and don't forget the vanilla ice cream when you're all done!Www@FoodAQ@Com
A hundred people a hundred answers
Man that is a personal choice
I mix crab and eating apples
crab because the do not turn to mush they stay firm and crunch
Eating because they are sweet and add liquid to the sauce
corn starch, gelatin, or tapioca
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Man that is a personal choice
I mix crab and eating apples
crab because the do not turn to mush they stay firm and crunch
Eating because they are sweet and add liquid to the sauce
corn starch, gelatin, or tapioca
Www@FoodAQ@Com
I know that where I live in the grocery store there is a little description of the apples by the price tag that tells you what they are best used for!. I like the granny smith apples mixed with red delisious, it gives it more flavor!.Www@FoodAQ@Com
Most people will go with granny smith, but I like to get a few of what ever looks the most appealing at the market, and make it a mix!. My pies always end up very very good!.Www@FoodAQ@Com
Green Granny smith apples, they don't get mushy and stay firm!. Be sure to add all spice, cinnamon and sugar plus a couple of dots of butter!.Www@FoodAQ@Com
I love to use Macintosh, they have such a great fall flavor!. Cortland are also a good baking apple!.Www@FoodAQ@Com
I've used every kind of apple to make apple pies, but most people prefer Granny Smith!.Www@FoodAQ@Com
Pippin - Such a wonderful fragrance but I have trouble finding them on the market anymore!.Www@FoodAQ@Com
Bramley bramley bramley!!!Www@FoodAQ@Com
Granny Smith or the best tasting apple in the world: Honeycrisp!Www@FoodAQ@Com
Cortland's are my family's favorite!.
Granny Smith is # 2!.Www@FoodAQ@Com
Granny Smith is # 2!.Www@FoodAQ@Com
Most people prefer Granny Smiths, but of course it's a matter of taste!.Www@FoodAQ@Com
Pink ladies are good because of their sweet flavor and their big size!Www@FoodAQ@Com