what the best apples for an apple pie,and pastry?

Question

the most flecky crust and juices pie ever

Answer 1

APPLE PIE
Make this pie with a combination of tart apples — such as Winesap or Granny Smith — and sweet varieties like Fuji, Jonagold, Idared, or Mutsu.

Active time: 40 min Start to finish: 3 1/2 hr (includes cooling)
3 tablespoons all-purpose flour
1 teaspoon finely grated fresh lemon zest
1/2 teaspoon cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon salt
2/3 cup plus 1 tablespoon sugar
2 1/2 lb apples, peeled, cored, and each cut into 10 wedges
1 tablespoon fresh lemon juice
Pastry dough
1 large egg, lightly beaten

Put a large baking sheet in middle of oven and preheat oven to 425°F.

Whisk together flour, zest, cinnamon, allspice, salt, and 2/3 cup sugar and gently toss with apples and lemon juice.

Roll out 1 piece of dough (keep remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into a 9-inch (4-cup) glass or metal pie plate. Trim edge, leaving a 1/2-inch overhang. Chill shell while rolling out dough for top crust.

Roll out remaining piece of dough on lightly floured surface with lightly floured rolling pin into an 11-inch round.

Spoon filling into shell, then cover with pastry round and trim with kitchen shears, leaving a 1/2-inch overhang. Press edges together, then crimp decoratively. Lightly brush top of pie with egg and sprinkle all over with remaining tablespoon sugar. Cut 3 steam vents in top crust with a small sharp knife.

Bake pie on hot baking sheet 20 minutes. Reduce oven temperature to 375°F and continue to bake until crust is golden and filling is bubbling, about 40 minutes more. Cool pie to warm or room temperature on a rack, 2 to 4 hours.

Makes 6 to 8 servings.
Gourmet

Add a scoop of Vanilla Ice Cream

Answer 2

Apple Computers

Answer 3

Granny Smith is the best!! It'll taste just like the old fashion apple pie grandmothers always made.

Answer 4

Granny Smith

Answer 5

I really like Granny Smith apples but macintosh make a nice pie ase well!

Answer 6

Finding the Perfect Apple for Your Pie

When making pies, choose an apple with good flavor and a firm texture that holds up well when baked. Find apples that are firm, with no blemishes or bruises, and that feel heavy for their size. To make one 9-inch pie you'll need about 8 or 9 medium-sized apples, or approximately 3 pounds.

Here is a starter list of some of the varieties of apples that make wonderful pies. Don't be afraid to experiment with the more exotic varieties available at farmers' markets. These apples sometimes have a shorter shelf life but the flavors can be quite enticing. Keep in mind that some of the best pies are made with a combination of apple varieties, so mix and match apple types to suit your taste.

We Are the Apples of Your Pie!

Cortland: The Cortland is juicy and slightly tart. Works great in double-crust pies, cobblers, and crisps.

Golden Delicious: The Golden Delicious is sweet, with a rich, mellow flavor. An excellent all-around cooking apple.

Jonathan: The Jonathan is moderately tart, with a rich, slightly spicy apple flavor. Holds its shape well. Try in open-faced tarts and pies.

McIntosh: The juicy and crisp McIntosh tends to break down when cooked, so it's best suited for double-crust pies, cobblers, and crisps.

Rome Beauty: The Rome Beauty is one of the best baking apples. It is a richly flavored hard apple. Perfect for all kinds of baking.

Baldwin: The Baldwin is fairly tart apple that has just a touch of sweetness. A good all-purpose cooking apple.

Northern Spy: Firm and sweetly tart, the Northern Spy is especially suited for open-faced pies and tarts.

Granny Smith: One of the most popular apples used in baking and cooking. The Granny Smith is tart and crisp. Makes a good all-purpose cooking apple.

Winesap: The Winesap is very firm and aromatic, with a spicy bite. A great combination of tart and sweet flavors.

Jonagold: A blend of Jonathan and Golden Delicious apples, offering a unique tangy-sweet flavor. With a yellow-green base and a blush stripe, Jonagold is excellent both for eating fresh and for cooking.

Arkansas Black: A medium to large apple with a deep purplish color. Firm, coarse texture and good flavor. Good for sauce, pies and baking.

Ida Red: The much under-appreciated Ida is a cross of the Jonathan and Wagener varieties. Bright red with a distinctive tangy and tart Jonathan-like flavor, the Ida is bigger than the Jonathan and can be relied on to keep its shape during baking.

Empire: A red, medium sized McIntosh-type fruit. Firm-textured and slightly tart, the much underrated Empire is a fine all purpose apple good for sauce, pies, baking, salads, fresh eating and freezing.

Liberty: The Liberty is a small to medium sized McIntosh type also. It is tart with a coarse texture and red over green color. It is good for sauces, pies, baking and freezing.

Mutsu (Crispin): This large, yellow-green fruit is very juicy and has a mostly sweet flavor. It is great for fresh eating, salads, freezing, sauce, pies and baking.

Ozark Gold: The Ozark Gold is a large, yellow fruit resistant to russetting and fine for eating fresh, baking in pies and cakes and making sauce.

Spartan: Also a McIntosh type, the Spartan is a semi-firm, medium-sized, dark red fruit. It has an aromatic, fine flavor and is well suited to sauce, pies and baking as well as fresh eating.

York: Firm, crispy and juicy, the shiny red York (also known as York Imperial) has a winy flavor and firm texture that make it a good candidate for baking. This apple is medium to large sized and also great for eating fresh, as well as sauce and pies.

The following varieties are better suited for making applesauce or eating raw:

Fuji: The Fuji was developed by crossing the Japanese Mutsu (Crispin) with a California Winesap. Its spicy, crisp sweetness makes it excellent out of hand or as applesauce. Varies from yellow-green with red highlights to very red.

Gala: Has a similar shape to the Fuji, but a more polished look. Although the skin may be thicker and more leathery than that of the Fuji, the flesh is just as inviting. A crisp, sweet taste that can't be beat. Heart-shaped and medium sized, the Gala has a distinctive yellow-orange skin with red striping. Great for salads or as an 'out-of-hand' snack!

Braeburn: High impact flavor. The sweet, crisp, aromatic Braeburn blends sweetness and tartness just right for snacks and salads. Its color varies from greenish-gold with red sections to nearly solid red.

Red Delicious: America's favorite apple, right up there with baseball and hot dogs for all-American popularity. A five star snacking apple. Mild-flavored, sweet and juicy. Red Delicious has a deep ruby skin and a classic heart shape.

Answer 7

Granny smith. Yummmm

Answer 8

The apple of love!...and it will make the pie and pastry more
SWEET.!

Answer 9

most ppl like granny smith but i think that either spartan apples or gala are the best

Answer 10

granny smith apples: that have the right tartness and they hold up well