What kind of apples do you use when baking a pie?!
Answers: I used to use Mccintosh, but they get a bit to soft, and I just used Granny Smith and they are ok, but a bit to firm and tart for me. I am looking for a medium tart, firm, sweet flesh apple that holds up well when baked. Also my pies are overly juicy, do I add more flour to the sugar mixture to make it thicker?
The Best Apples to use are a combo of Two Apples....Yes the Granny Smith are a good start,,, but the Key is to Also Buy Golden Delicious and use half Granny and Half Goldens..
try a combination of washington state apples and granny smith and u will get the perfect combination... I use these when i make pies and it comes out sweet and tart and good ...
I prefer Granny Smith apples myself. If your pies are extra juicy, add a 1/2 cup flour to your brown sugar and cinnamon mixture. Or you can try tapioca to thicken stuff. Probably your baking apples are very juicy and that's why you're ending up with "wet pies".
It's a matter of personal preference, just like all cooking!
try a mix of pink lady and gala apples. Just try to get an even mix. Those are the kinds i used every year and my family loves my pies. but good luck!!
I don't know. I buy my pie from the store, haha.
My grandma and I always thought Jonathans were the best.
I usually use Jonathans
Granny Smith Apples are what I use. I love apple pie. Tart cooking apple is the main ingrediance in a good apple pie.
6 cups (4 pounds) tart cooking apples, peeled, cored, sliced 1/4-inch
1 cup sugar
3 tablespoons all-purpose flour
1 1/2 teaspoons ground cinnamon
3 tablespoons Butter, cut into pieces
Sugar
Combine 2 cups flour and salt in large bowl; cut in 1/2 cup butter and shortening with pastry blender or fork until mixture resembles coarse crumbs.
Combine cold water, egg and vinegar in small bowl. Add egg mixture to flour mixture; mix with fork just until flour is moistened. Divide dough in half; shape each half into a ball; flatten slightly. Wrap each ball of dough in plastic food wrap; refrigerate at least 1 hour.
Roll out 1 ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch glass pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Set aside.
Heat oven to 350°F. Combine apples, 1 cup sugar, 3 tablespoons flour and cinnamon in large bowl; toss to coat. Spoon apple mixture into prepared crust. Dot apple mixture with 3 tablespoons butter.
Roll out second ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edge. Cut 5 or 6 large slits in top crust. Sprinkle top of crust evenly with 2 tablespoons sugar.
Cover edge of crust with 2-inch strip of aluminum foil. Bake for 45 minutes; remove foil. Continue baking for 10 to 20 minutes or until crust is lightly browned and juice begins to bubble through slits in crust. Let pie stand 20 to 30 minutes before cutting.
I always use Granny Smith for all my baking. The texture and flavour hold up well in baking.
However, for you, since you want a sweeter apple, Try Jonathan or Gala. Also try cornstarch instead of more flour to cut the juicyness. Not much a couple teaspoons-1 tablespoon should do the trick.
Washington State Red delicious they make a wonderful pie this is the only apple that my grandmother and mother use and its what I use to make mine with too. Oh add a little cinamon in their also and it will be awesome!