What is the name of the best apples in america to use in an apple pie ?!
i need the answer in 36 hours !. perferbly less if possible!.Www@FoodAQ@Com
Answers:
GRANNY SMITH APPLES!
Pie does not get better than this!. Reducing and concentrating the juices of the apples make it necessary to use only about half the usual amount of thickener, resulting in a more pure apple flavor, a juicy filling, and a crisp bottom crust!.
Ingredients:
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
Instructions:
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!.)
Hand method:
Place a medium mixing bowl in the freezer to chill!.
Cut the butter into small (about 3/4-inch) cubes!. Wrap it in plastic wrap and refrigerate it for at least 30 minutes!. Place the flour, salt, and baking powder in a medium bowl and whisk to combine!. Add the cream cheese and rub the mixture between your fingers to blend the cream cheese into the flour until it resembles coarse meal!. Spoon the mixture, together with the cold butter, into a reclosable gallon-size freezer-bag!. Expel any air from the bag and close it!. Use a rolling pin to flatten the butter into thin flakes!. Place the bag in the freezer for at least 10 minutes or until the butter is very firm!.
Transfer the mixture to the chilled bowl, scraping the sides of the bag!. Set the bag aside!. Sprinkle the mixture with the water and vinegar, tossing lightly with a rubber spatula!. 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 the process with the second half!.
Wrap the dough with plastic wrap, flatten it into a 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!.)
For the pie:
Remove the dough for the bottom crust from the refrigerator!. If necessary, allow it to sit for about 10 minutes or until it is soft enough to roll!.
On a floured pastry cloth or between two sheets of lightly floured plastic wrap, roll the bottom crust 1/8 inch thick or less and 12 inches in diameter!. Transfer it to the pie pan!. Trim the edge almost even with the edge of the pan!. Cover it with plastic wrap and refrigerate it for a minimum of 30 minutes and a maximum of 3 hours!.
In a large bowl, combine the apples, lemon juice, sugars, cinnamon, nutmeg and salt and toss to mix!. Allow the apples to macerate at room temperature for minimum of 30 minutes and a maximum of 3 hours!.
Transfer the apples and their juices to a colander suspended over a bowl to capture the liquid!. The mixture will release at least 1/2 cup of liquid!.
In a small saucepan (preferably lined with a nonstick surface), over medium-high heat, boil down this liquid, with the butter, to about 1/3 cup (a little more if you started with more than 1/2 cup of liquid), or until syrupy and lightly caramelized!. Swirl the liquid but do not stir it!. (Alternatively, spray a 4-cup heatproof measure with nonstick vegetable spray, add the liquid and butter, and boil it in the microwave, 6 to 7 minutes on high!.) Meanwhile, transfer the apples to a bowl and toss them with the cornstarch until all traces of it have disappeared!.
Pour the syrup over the apples, tossing gently!. (Do not be concerned if the liquid hardens on contact with the apples; it will dissolve during baking!.)
Roll out the top crust large enough to cut a 12-inch circle!. Use an expandable flan ring or a cardboard template and a sharp knife as a guide to cut the circle!.
Transfer the apple mixture to the pie shell!. Moisten the border of the bottom crust by brushing it lightly with water and place the top crust over the fruit!. Tuck the overhang under the bottom crust border and press down all around the top to seal it!. Crimp the border using a fork or your fingers and make about 5 evenly spaced 2-inch slashes starting about 1 inch from the center and radiating toward the edge!. Cover the pie loosely with plastic wrap and refrigerate it for 1 hour before baking to chill and relax the pastry!. This will maintain flakiness and help to keep the crust from shrinking!.
Preheat the oven to 425°F (220°C) at least 20 minutes before baking!. Set an oven rack at the lowest level any place a baking stone or baking sheet on it before preheating!. Place a large piece of greased foil on top to catch any juices!.
Set the pie directly on the foil-topped baking stone and bake for 45 to 55 minutes or until the juices bubble through the slashes and the apples feel tender but not mushy when a cake tester or small sharp knife is inserted through a slash!. After 30 minutes, protect the edges from overbrowning with a foil ring!.
Cool the pie on a rack for at least 4 hours before cutting!. Serve warm or at room temperature!.
Yield: Serves 8Www@FoodAQ@Com
Pie does not get better than this!. Reducing and concentrating the juices of the apples make it necessary to use only about half the usual amount of thickener, resulting in a more pure apple flavor, a juicy filling, and a crisp bottom crust!.
Ingredients:
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
Instructions:
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!.)
Hand method:
Place a medium mixing bowl in the freezer to chill!.
Cut the butter into small (about 3/4-inch) cubes!. Wrap it in plastic wrap and refrigerate it for at least 30 minutes!. Place the flour, salt, and baking powder in a medium bowl and whisk to combine!. Add the cream cheese and rub the mixture between your fingers to blend the cream cheese into the flour until it resembles coarse meal!. Spoon the mixture, together with the cold butter, into a reclosable gallon-size freezer-bag!. Expel any air from the bag and close it!. Use a rolling pin to flatten the butter into thin flakes!. Place the bag in the freezer for at least 10 minutes or until the butter is very firm!.
Transfer the mixture to the chilled bowl, scraping the sides of the bag!. Set the bag aside!. Sprinkle the mixture with the water and vinegar, tossing lightly with a rubber spatula!. 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 the process with the second half!.
Wrap the dough with plastic wrap, flatten it into a 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!.)
For the pie:
Remove the dough for the bottom crust from the refrigerator!. If necessary, allow it to sit for about 10 minutes or until it is soft enough to roll!.
On a floured pastry cloth or between two sheets of lightly floured plastic wrap, roll the bottom crust 1/8 inch thick or less and 12 inches in diameter!. Transfer it to the pie pan!. Trim the edge almost even with the edge of the pan!. Cover it with plastic wrap and refrigerate it for a minimum of 30 minutes and a maximum of 3 hours!.
In a large bowl, combine the apples, lemon juice, sugars, cinnamon, nutmeg and salt and toss to mix!. Allow the apples to macerate at room temperature for minimum of 30 minutes and a maximum of 3 hours!.
Transfer the apples and their juices to a colander suspended over a bowl to capture the liquid!. The mixture will release at least 1/2 cup of liquid!.
In a small saucepan (preferably lined with a nonstick surface), over medium-high heat, boil down this liquid, with the butter, to about 1/3 cup (a little more if you started with more than 1/2 cup of liquid), or until syrupy and lightly caramelized!. Swirl the liquid but do not stir it!. (Alternatively, spray a 4-cup heatproof measure with nonstick vegetable spray, add the liquid and butter, and boil it in the microwave, 6 to 7 minutes on high!.) Meanwhile, transfer the apples to a bowl and toss them with the cornstarch until all traces of it have disappeared!.
Pour the syrup over the apples, tossing gently!. (Do not be concerned if the liquid hardens on contact with the apples; it will dissolve during baking!.)
Roll out the top crust large enough to cut a 12-inch circle!. Use an expandable flan ring or a cardboard template and a sharp knife as a guide to cut the circle!.
Transfer the apple mixture to the pie shell!. Moisten the border of the bottom crust by brushing it lightly with water and place the top crust over the fruit!. Tuck the overhang under the bottom crust border and press down all around the top to seal it!. Crimp the border using a fork or your fingers and make about 5 evenly spaced 2-inch slashes starting about 1 inch from the center and radiating toward the edge!. Cover the pie loosely with plastic wrap and refrigerate it for 1 hour before baking to chill and relax the pastry!. This will maintain flakiness and help to keep the crust from shrinking!.
Preheat the oven to 425°F (220°C) at least 20 minutes before baking!. Set an oven rack at the lowest level any place a baking stone or baking sheet on it before preheating!. Place a large piece of greased foil on top to catch any juices!.
Set the pie directly on the foil-topped baking stone and bake for 45 to 55 minutes or until the juices bubble through the slashes and the apples feel tender but not mushy when a cake tester or small sharp knife is inserted through a slash!. After 30 minutes, protect the edges from overbrowning with a foil ring!.
Cool the pie on a rack for at least 4 hours before cutting!. Serve warm or at room temperature!.
Yield: Serves 8Www@FoodAQ@Com
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!.Www@FoodAQ@Com
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!.Www@FoodAQ@Com
I prefer a mix of apples!. I use Granny Smiths for texture and body, and add Golden Delicious, Winesap and Braeburn for flavor and sweetness!.Www@FoodAQ@Com
I've always used Granny Smith!. It's got firm flesh so it won't turn to mush as it bakes!. also the tartness is a nice contrast to the sugar that's used in the filling!.Www@FoodAQ@Com
Granny Smith, I think
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I've always heard Granny Smith or Green Apples, but they are soooo tart, so I'm personally partial to sweeter ones like the Golden Delicious or the Gala!.Www@FoodAQ@Com
I prefer Jonathan apples, they are a little tart and not too soft so they hold up well when baking!. Golden delicious work well, too!.Www@FoodAQ@Com
Granny Smith get my vote!. They stand up to the heat well, they are tart but with the added sugar in the pie they come out sweet and their tanginess goes well with cinnamon!.Www@FoodAQ@Com
Golden Delicious!Www@FoodAQ@Com
It depends on what sort of taste you like your apple pie to have!.!.I like mine to be tart!.!.!.I use Granny Smith--IF I can find somebody growing sour green apples at home I LOVE to use thoseWww@FoodAQ@Com
I thought it was granny smith, because they had some tartness to them, that off sets the sweetness!.
I love apple pie! Yum!Www@FoodAQ@Com
I love apple pie! Yum!Www@FoodAQ@Com
Mcintosh apples are goodWww@FoodAQ@Com
Granny Smith is the preferred apple for pies!.Www@FoodAQ@Com
Granny smith
golden
washingtonWww@FoodAQ@Com
golden
washingtonWww@FoodAQ@Com
Green apple
or
Granny smith
if you want sweet than Golden DeliciousWww@FoodAQ@Com
or
Granny smith
if you want sweet than Golden DeliciousWww@FoodAQ@Com
Granny Smith or pippin!.Www@FoodAQ@Com
Granny Smith!Www@FoodAQ@Com
granny smith green apples, nice & tart!.Www@FoodAQ@Com
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http://www!.ochef!.com/855!.htmWww@FoodAQ@Com