Quick Answer: What Kind Of Apples Should I Use For Apple Pie?

What is the best kind of apples to use for apple pie?

11 Best Apples for Apple Pie

  • Honey Crisp. Honey Crisp apples are nice and sweet, and they’re a fan favorite in apple pie.
  • Granny Smith. Advertisement – Continue Reading Below.
  • Gala.
  • Pink Lady.
  • Golden Delicious.
  • Northern Spy.
  • Jonagold.
  • Braeburn.

What apples should not be used for apple pie?

Red Delicious and Gala are two apples that won’t withstand cooking temperatures and should not be used for apple pie. Many new apple varieties, including Honeycrisp, have a flesh that fractures when you bite it. This is so appealing for snacking on an apple, but not the best feature for a good apple pie apple.

What kind of apples do you bake a pie with?

Pink Ladies and Granny Smiths are our go-to baking apples, but you can choose any kind you like as long as it has a firm texture and a good bit of acidity.

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Are Gala apples good for apple pie?

This variety is so sweet that many bakers actually use less sugar in their recipe when baking with Golden Delicious apples. Gala: If you want extra sweetness without the soft texture, choose Gala apples for your pie.

Can you use any apples for apple pie?

To avoid a mushy apple pie, you’ll need a mix of what Amy calls firm-tart and firm-sweet apple varieties. All baking apples should be firm so the fruit will hold its shape throughout the cooking process, and a combination of tart and sweet varieties will give your apple pie the best flavor.

Can you mix apples for apple pie?

The short answer to this question is yes, you absolutely can mix together different types of apples in a pie filling. By the same token, you don’t want to add in one apple that is so crisp that it takes longer to cook than the other apples, leaving you with hard apples in your final pie.

Do you have to peel apples for pie?

peel your apples. Unpeeled apples will add a bit of color and texture to your pie, but they may prevent the apples from melding together when baked. Peeled apples will give you a delicately soft pie with no tough surprises, but some people argue that you lose the apple’s nutritional value once the peel is removed.

Should you cook apples before putting them in a pie?

Fresh Apples Don’t cook them. Just keep them in cold water to keep them from browning until it’s time to assemble the pie. Coat the raw apples with sugar and flour and pour them into the crust.

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What is the sweetest apple?

If you think about the apples that you can find frequently at a grocery store, the top sweet apple is Fuji. The sugar levels in a Fuji apple range from 15-18 on average (remember, an apple is mostly made up of water).

Are red or green apples better for baking?

A classic bright red apple with green undertones, juicy, crisp McIntoshes tend to break down when cooked. They are delicious eaten out of hand or in sauce, and are best paired with Golden Delicious or other apples in pies and other baked goods.

How do you make Paula Deen apple pie?

Ingredients

  1. 3/4 cup brown sugar.
  2. 1/4 cup flour.
  3. 1 tsp cinnamon.
  4. pinch of nutmeg.
  5. 7 medium green apples, peeled and sliced.
  6. 1 tbsp lemon juice.
  7. 3 tbsp butter, cubed.
  8. 2 unbaked pie crusts.

What type of cheese goes on apple pie?

Cheese, specifically sharp cheddar, has been served with apple pie in the U.S. as early as the 1800s. But the combination was likely born in England in the 17th century; a tradition of using dairy-based sauces in pies evolved into an affinity for topping pie with cheese instead.

Can you use Gala apples for baking?

Gala. With a crisp bite and a mellow sweetness, the Gala complements any recipe —you can even get away with using less sugar because of its natural sweetness. The crispness helps it retain its shape throughout baking so it doesn’t get mealy.

Can I use Fuji apples for apple pie?

Look for a combination of tart and sweet apples, and a combination of apples that cook up firm and soft. That said, some apples are better for cooking into a pie than others. I like to use: Fuji – Crisp, firm, juicy, balance of sweet and tart, holds its shape in baking.

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